Lebanese
Kibbeh bil Sanieh
A small tray of Lebanese baked kibbeh with a tender bulgur-and-meat crust around a warmly spiced onion, meat, and pine nut filling. It is scored into diamonds before baking so the edges crisp while the center stays moist.
Watch it madeBayan · 1:17
Ingredients
- Fine bulgur wheat, #1 grade1/2 cup
- Lean lamb or beef, finely ground for kibbeh200g
- Small yellow onion, grated or finely minced1/2
- Kibbeh spice or Lebanese seven spice1 tsp
- Ground cinnamon1/4 tsp
- Kosher salt1 tsp, divided
- Ice-cold water3 tbsp, as needed
- Ground lamb or beef for filling120g
- Small yellow onion, finely chopped1/2
- Pine nuts2 tbsp
- Olive oil or samneh2 tbsp, divided
- Black pepper1/4 tsp
- Ground allspice1/4 tsp
Method
- Place the fine bulgur in a bowl, rinse briefly with cold water, drain well, then let it sit for 10 minutes to soften without becoming wet.
- Make the filling by heating 1 tbsp olive oil or samneh in a skillet over medium heat, then toast the pine nuts until golden and remove them to a plate.
- In the same skillet, cook the chopped onion with a pinch of salt until soft and lightly golden.
- Add the 120g ground meat for the filling and cook, breaking it up, until browned and dry rather than saucy.
- Season the filling with 1/4 tsp salt, black pepper, allspice, and 1/4 tsp cinnamon if desired, then stir in the toasted pine nuts and set aside to cool.
- For the kibbeh mixture, combine the softened bulgur, finely ground meat, grated onion, kibbeh spice, remaining salt, and cinnamon in a bowl.
- Knead the mixture firmly by hand for 5 to 7 minutes, dipping your fingers in ice-cold water as needed, until it becomes smooth, cohesive, and slightly sticky.
- Heat the oven to 200°C / 400°F and lightly grease a small 18 cm / 7 inch round or square baking dish with olive oil or samneh.
- Press half of the kibbeh mixture into the dish in an even thin layer, keeping your hands damp so it spreads smoothly.
- Spread the cooled meat and pine nut filling evenly over the base layer, leaving a narrow border around the edge.
- Flatten the remaining kibbeh mixture between damp palms into small thin pieces and lay them over the filling, pressing gently to seal the top into one smooth layer.
- Dip a knife in water and score the surface into diamonds or squares, cutting almost to the bottom without disturbing the tray.
- Drizzle the remaining 1 tbsp olive oil or samneh over the top, letting some run into the scored lines.
- Bake for 30 to 35 minutes, until deeply browned at the edges and crisp on top.
- Rest for 10 minutes before serving so the kibbeh slices hold their shape.
Common questions
Can I substitute beef for lamb in kibbeh bil sanieh, and will it still taste authentic?
Yes. Beef works well, especially a 80/20 or 85/15 grind for flavor and texture. Lamb tastes more traditional and richer, but well-seasoned beef with kibbeh spice, cinnamon, and pine nuts still gives a very Lebanese result.
How long does it take to make kibbeh bil sanieh from start to finish?
Plan on about 45 to 60 minutes, plus 10 minutes for the bulgur to soften and 20 to 30 minutes baking time. If you’re new to shaping it, allow extra time for assembling the layers neatly.
What are the most common mistakes when making kibbeh bil sanieh?
Using wet bulgur, under-kneading the outer mixture, or leaving the filling too greasy are the biggest issues. The bulgur should be just softened, the dough should be cohesive, and the filling should be cooked dry so the dish slices cleanly.
How should I store leftover kibbeh bil sanieh, and can I freeze it?
Refrigerate leftovers in an airtight container for up to 4 days. You can freeze baked kibbeh pieces tightly wrapped for up to 2 months. Reheat covered in the oven so it warms through without drying out.
What should I serve with kibbeh bil sanieh?
Serve it warm with plain yogurt or laban, a cucumber-tomato salad, pickled vegetables, and pita bread. A drizzle of olive oil or a little tahini sauce also works well, especially if you want a fuller meal.