Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt. Pita pockets split open along one side; the filling presses thin (5-6 mm) into both halves. Brushed with olive oil; pan-fried or grilled hot 3-4 minutes per side until the bread is crisp and gold and the meat is just cooked.
A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water. Cold mince-with-fat (the filling) sautées with onion, baharat, allspice, cinnamon, and toasted pine nuts; cools. The kibbeh dough divides; each piece is wet-handled into a small football shape, hollowed with a finger, filled with the cool spiced mince, sealed and re-shaped into an oval. Deep-fried 175°C for 3-4 minutes until amber. Drained and served warm with lemon and a yogurt-mint sauce. The shape is the test: thin walls, plump bellies, pointed tips.
A soft yeasted bread dough rises for 1 hour. Three toppings prep simultaneously: (1) za'atar-and-olive-oil paste; (2) grated akkawi-mozzarella-feta blend with nigella seeds; (3) spiced lamb mince with tomato and pomegranate molasses. Dough divides into 18 balls; each rolls into an 8 cm disc with a slight raised rim. Toppings spoon on. Baked at 230°C on a hot stone or upside-down tray for 6-8 minutes until the dough is gold and the toppings are bubbling / set.
A yeasted bread dough rises for 1 hour. Topping: lamb mince mixed RAW with grated onion (squeezed dry), diced tomato, garlic, baharat, allspice, pomegranate molasses, lemon, parsley and a small spoon of olive oil, no pre-cooking. Toasted pine nuts fold in. Dough divides into 18 balls; each rolls into an 8 cm disc with a slight raised rim. A heaped tablespoon of topping spreads on each; pinched into a slight 4-corner star shape (the Jordanian visual signature, distinguishes from the Lebanese version which is flat-edged). Baked at 220°C 10-12 minutes until the dough is gold and the meat is glossy-set. Garnished with extra parsley and pomegranate seeds.