Kibbeh bil Sanieh
Kibbeh bil Sanieh is a classic Lebanese baked dish, featuring a flavorful mixture of ground meat and fine bulgur wheat. It's layered and baked until golden brown, offering a comforting and aromatic meal.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 797 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
kibbeh dough
- 2.5 cupfine bulgur, rinsed and soaked
- 900 glean ground beef
- 1 pcsyellow onion, quartered
- 0.5 cupfresh mint, leaves
- 0.25 cupbasil, leaves
- 1 tbspseven spice blend
- 1.5 tspsalt
- 0.5 tspblack pepper
filling
- 1 pcsyellow onion, finely chopped
- 300 gground beef
- 0.25 cuppine nuts
- 0.5 tspseven spice blend
- 0.5 tspsalt
- 0.25 tspblack pepper
- 2 tbspvegetable oil
for baking
- 0.25 cupghee, melted
Equipment
food processor (optional) · skillet · large bowl · knife · 9x13 inch baking dish
The method
Step by step
- 1
Rinse the fine bulgur thoroughly and soak it in cold water for at least 30 minutes, then drain very well, squeezing out excess water.
About 30 min
Cook’s note: Ensure the bulgur is completely drained to prevent the kibbeh from becoming mushy.
- 2
In a large bowl, combine the drained bulgur, lean ground beef, quartered onion, fresh mint, basil, seven spice blend, salt, and black pepper for the kibbeh dough.
About 5 min
- 3
Knead the mixture by hand for about 10-15 minutes until it forms a cohesive and smooth paste, or process in a food processor in batches until smooth.
About 15 min
Cook’s note: The texture should be uniform and sticky, similar to a thick dough.
- 4
While the kibbeh dough is resting, prepare the filling: Heat vegetable oil in a skillet over medium heat.
About 1 min
- 5
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
About 6 min
- 6
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
About 7 min
Cook’s note: Drain any excess fat if desired.
- 7
Stir in the pine nuts, seven spice blend, salt, and black pepper, and cook for another 2-3 minutes until the pine nuts are lightly toasted.
About 3 min
- 8
Preheat your oven to 190°C (375°F).
About 5 min
- 9
Lightly grease a 9x13 inch (23x33 cm) baking dish with some melted ghee.
About 1 min
- 10
Divide the kibbeh dough into two equal portions.
- 11
Press one portion of the kibbeh dough evenly into the bottom of the prepared baking dish, creating a smooth layer.
About 3 min
Cook’s note: Wet your hands slightly to prevent sticking.
- 12
Spread the prepared meat filling evenly over the bottom kibbeh layer, leaving a small border around the edges.
About 2 min
- 13
Carefully spread the second portion of kibbeh dough over the filling, sealing the edges.
About 3 min
Cook’s note: Flatten small pieces of dough in your hand and gently place them on top, then smooth them together.
- 14
Score the top layer of kibbeh with a knife into diamond or square shapes, cutting only halfway through the dough.
About 2 min
Cook’s note: This helps the ghee penetrate and creates attractive portions.
- 15
Pour the remaining melted ghee evenly over the top of the kibbeh.
About 1 min
- 16
Bake for 35-40 minutes, or until the top is golden brown and crispy.
About 40 min
Cook’s note: If the top browns too quickly, cover loosely with foil.
- 17
Remove from the oven and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the kibbeh to set and makes it easier to cut.
Per serving
Nutrition
- Calories
- 797.4kcal
- Protein
- 50.2g
- Carbs
- 62.8g
- Fat
- 39.6g
- Fibre
- 14.9g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kibbeh bil Sanieh in an airtight container in the refrigerator.
Reheat in the oven at 170°C (340°F) until warmed through, or in a microwave for individual portions.