Kibbeh comes in many shapes across the Levant, from torpedo-shaped fried kibbeh to raw kibbeh nayyeh. Kibbeh bil sanieh is the most practical for home cooks: baked flat in a tray like a savory bulgur-crusted pie, with no individual shaping or deep frying. Two layers of spiced bulgur-meat dough sandwich a rich onion and pine nut filling, scored into diamonds and baked until the top turns deep golden.
It shares a pantry with our Tabbouleh (Lebanese Parsley and Bulgur Salad) (recipe on the site), since both lean on fine bulgur, though kibbeh takes it in a completely different direction, working the soaked grain into a smooth, almost paste-like dough with ground meat and warm spices. The outer layers cook up firm and slightly crisp at the edges, while the filling stays soft, sweet from the onions, and rich from the pine nuts.
Serve it warm, cut into diamonds, with a bowl of plain yogurt on the side and a simple salad. It also holds up beautifully at room temperature, which makes it a good option for a potluck or a make-ahead lunch.
Kibbeh bil Sanieh Recipe
Ingredients
- For the kibbeh dough:
- 2 cups fine bulgur wheat
- 1 lb lean ground beef or lamb, divided
- 1 small onion, quartered
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, plus more to taste
- 1/2 cup ice water, as needed
- For the filling:
- 3 tablespoons olive oil, plus more for the pan
- 2 medium onions, finely chopped
- 1 lb ground beef or lamb
- 1/2 cup pine nuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and black pepper, to taste
- To finish:
- 3 tablespoons melted butter or olive oil, for brushing
Instructions
- Rinse the bulgur in cold water, then cover with cold water and let soak for 30 minutes. Drain well and squeeze out excess water with your hands or a clean kitchen towel.
- In a food processor, pulse the onion quarters until finely minced. Add half of the ground meat, the cinnamon, allspice, cayenne, and salt, and pulse until smooth and paste-like.
- Transfer to a large bowl, add the drained bulgur and remaining raw ground meat, and knead by hand for 5 to 7 minutes, adding a splash of ice water as needed, until the mixture is smooth, cohesive, and holds together like a soft dough. Chill while you make the filling.
- For the filling, heat the olive oil in a skillet over medium heat. Add the onions and cook for 8 to 10 minutes, until soft and golden.
- Add the ground meat and cook, breaking it up, until browned, about 8 minutes. Stir in the pine nuts, cinnamon, and allspice, and cook for 2 more minutes. Season with salt and pepper. Set aside to cool slightly.
- Preheat the oven to 400 degrees F. Generously oil a 9×13-inch baking dish.
- Divide the kibbeh dough in half. Press one half evenly into the bottom of the prepared dish, smoothing it with wet hands.
- Spread the filling evenly over the bottom layer.
- With wet hands, flatten small pieces of the remaining kibbeh dough between your palms and layer them over the filling, pressing gently to seal and smooth into an even top layer.
- Using a sharp knife dipped in water, score the top into diamond or square shapes, cutting most of the way through.
- Brush generously with melted butter or olive oil.
- Bake for 35 to 40 minutes, until deep golden brown on top.
- Let rest for 10 minutes, then cut along the scored lines and serve warm with plain yogurt on the side.
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