Kibbeh bil Sanieh (Baked Lebanese Bulgur and Spiced Beef)

Kibbeh comes in more shapes across the Levant than I could ever catalog here, from torpedo-shaped fried kibbeh to raw kibbeh nayyeh, but the version I make most at home is kibbeh bil sanieh, baked flat in a tray like a savory bulgur-crusted pie. It is the version that makes sense for a Tuesday, no individual shaping or deep frying required, just two layers of spiced bulgur-meat dough with a rich onion and pine nut filling pressed between them, scored into diamonds, and baked until the top turns deep golden.

It shares a pantry with my Tabbouleh (Lebanese Parsley and Bulgur Salad) (recipe on the site), since both lean on fine bulgur as their backbone, 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 rather than tossing it loose with herbs. The outer layers cook up firm and slightly crisp at the edges, while the middle filling stays soft, sweet from the onions, and rich from the pine nuts.

I serve it warm, cut into diamonds, with a bowl of plain yogurt on the side for dipping and a simple salad. It also holds up beautifully at room temperature, which makes it one of my better options for a potluck or a make-ahead lunch.

Kibbeh bil Sanieh Recipe

Prep time: 45 minutes, plus 30 minutes soaking · Cook time: 40 minutes · Total: About 2 hours · Servings: 8 · Calories: ~320 per serving

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat the oven to 400 degrees F. Generously oil a 9×13-inch baking dish.
7. Divide the kibbeh dough in half. Press one half evenly into the bottom of the prepared dish, smoothing it with wet hands.
8. Spread the filling evenly over the bottom layer.
9. 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.
10. Using a sharp knife dipped in water, score the top into diamond or square shapes, cutting most of the way through.
11. Brush generously with melted butter or olive oil.
12. Bake for 35 to 40 minutes, until deep golden brown on top.
13. Let rest for 10 minutes, then cut along the scored lines and serve warm with plain yogurt on the side.

Recipe Notes

• Wet your hands frequently while working with the kibbeh dough; it is sticky, and damp hands make shaping and smoothing far easier.
• Fine bulgur (sometimes labeled number 1 bulgur) is essential here, not the coarser grade used for pilafs. Look for it at Middle Eastern grocers or in the international aisle of larger supermarkets.
• This dish is fully baked and contains no raw meat, unlike kibbeh nayyeh; it is a safe, family-friendly way to enjoy kibbeh flavors without any raw meat preparation.
• Kibbeh bil sanieh freezes well, baked or unbaked. If freezing unbaked, add about 10 extra minutes to the baking time and bake straight from frozen.