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Kibbeh bil Sanieh (Baked Kibbeh)

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40 min
Prep
40 min
Cook

Ingredients

  • 300 g (1 1/2 cups) fine bulgur wheat
  • 500 g (1 lb) lean minced lamb, divided
  • 2 large onions, finely chopped, divided
  • 5 g (1 tsp) ground allspice
  • 5 g (1 tsp) ground cinnamon
  • 10 g (2 tsp) salt
  • 2 g (1/2 tsp) black pepper
  • 60 g (1/2 cup) pine nuts
  • 60 ml (1/4 cup) olive oil

Method

  1. Soak bulgur in cold water for 15 minutes, then drain and squeeze out excess liquid.
  2. In a food processor, blend bulgur with half the minced lamb, one onion, allspice, cinnamon, salt and pepper until a smooth paste forms; this is the kibbeh shell mixture.
  3. For the filling, sauté the remaining onion in a little olive oil until soft, add remaining lamb and pine nuts, cook until browned.
  4. Grease the baking tray and press half the shell mixture evenly into the base.
  5. Spread the filling over the base layer, then top with remaining shell mixture, smoothing the surface.
  6. Score the top into diamond shapes and drizzle generously with olive oil.
  7. Bake at 190°C (375°F) for 35-40 minutes until golden brown.
  8. Rest for 10 minutes before cutting along the scored lines and serving.

Introduction: Baked in a tray rather than shaped by hand, kibbeh bil sanieh layers a spiced bulgur-and-meat shell around a filling of minced lamb, onions and pine nuts.

Cultural Background: Baked in a tray rather than shaped by hand, kibbeh bil sanieh layers a spiced bulgur-and-meat shell around a filling of minced lamb, onions and pine nuts. It is a staple Lebanese lunch, cut into diamonds and served with yoghurt.

Tips: Wet your hands when pressing the mixture to prevent sticking. A meat grinder attachment gives a finer, more traditional texture than a food processor.

Variations: A vegetarian version replaces meat with finely chopped mushrooms and walnuts in both shell and filling. Some regions add a layer of yoghurt sauce on serving.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat individual portions in the oven at 180°C (350°F) for 10-12 minutes.

FAQs:

Q: Can I freeze kibbeh bil sanieh?

A: Yes, freeze unbaked for up to 2 months; bake from frozen, adding 15 extra minutes.

Q: Why is my shell mixture too dry?

A: Add a tablespoon of cold water while blending until it holds together smoothly.

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