Kibbeh Bil Sanieh (Baked Kibbeh)

Kibbeh Bil Sanieh (Baked Kibbeh)

 

Kibbeh Bil Sanieh is a classic Middle Eastern dish—essentially a layered baked kibbeh with a crisp bulgur crust and a spiced meat filling. It’s savory, aromatic, and ideal as a main dish for gatherings or family dinners.

Ingredients

For the Kibbeh Shell:

1 ½ cups first-rate bulgur wheat

1 lb (450 g) lean ground pork or lamb

1 small onion, grated

1 tsp allspice

½ tsp cinnamon

Salt and pepper to taste

For the Filling:

1 lb (450 g) ground red meat or lamb

1 medium onion, finely chopped

½ cup pine nuts (non-compulsory)

1 tsp allspice

Salt and pepper to flavor

2 tbsp olive oil

For Topping:

Olive oil or melted butter for brushing

Instructions

1. Prep the Bulgur:

Rinse the bulgur underneath cold water and soak for approximately 10 mins. Drain very well, urgent out excess water.

2. Make the Kibbeh Dough:

In a food processor, integrate the soaked bulgur, half of of the ground meat, grated onion, allspice, cinnamon, salt, and pepper. Blend till easy and slightly elastic.

3. Prepare the Filling:

Heat olive oil in a skillet over medium warmness. Sauté the chopped onions till translucent. Add the remaining ground meat, pine nuts, allspice, salt, and pepper. Cook till the meat is browned and fragrant. Let it cool slightly.

 4. Assemble the Kibbeh:

Grease a rectangular or rectangular baking dish. Press 1/2 of the kibbeh dough evenly onto the lowest to shape a base. Spread the beef filling calmly over it. Cover with the closing kibbeh dough, smoothing the top with moist hands.

5. Score and Brush:

Lightly rating the pinnacle into diamond or square shapes.

6. Bake:

Preheat oven to 375°F (190°C). Bake for 40–50 minutes, until the pinnacle is golden brown and crisp.

7. Serve:

Serve warm, cut along the scored traces, with yogurt or a fresh salad on the side.

Tips & Variations

Nuts: Pine nuts are conventional, however you may substitute walnuts or almonds.

Spices: Add a pinch of nutmeg or floor coriander for extra warmth.

Make Ahead: Assemble ahead of time and refrigerate; bake while geared up to serve.

Texture: For a crunchier pinnacle, broil for two–three mins at the end of baking.