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Syrian Kibbeh Bil Sayniyeh
A baked dish of layered bulgur wheat and spiced ground meat, often with a pine nut filling, creating a savory and satisfying casserole.
🧂 Ingrédients
- 500 g Fine bulgur wheat
- 750 g Lean ground lamb or beef(divided)
- 2 medium Onions(finely chopped)
- 150 g Pine nuts(toasted)
- 1.5 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Black pepper(freshly ground)
- 2 tsp Salt(or to taste)
- 4 tbsp Vegetable oil or ghee(for greasing and cooking)
- Water(as needed for bulgur)
👨🍳 Instructions
- 1
Rinse the bulgur wheat and soak it in cold water for 15-20 minutes, then drain thoroughly, squeezing out as much water as possible. It should be moist but not wet.
- 2
In a large bowl, combine 500g of the ground meat with the soaked bulgur, half of the finely chopped onions, 1 tsp allspice, 0.5 tsp cinnamon, 0.5 tsp black pepper, and 1 tsp salt. Knead the mixture with your hands until it forms a cohesive paste. If it feels too dry, add a tablespoon of water at a time. This is the kibbeh mixture.
- 3
For the filling: Heat 2 tbsp of oil or ghee in a skillet over medium heat. Add the remaining chopped onions and sauté until softened. Add the remaining 250g of ground meat and cook, breaking it up, until browned. Stir in the remaining 0.5 tsp allspice, 0.5 tsp cinnamon, 0.5 tsp black pepper, and 1 tsp salt. Cook for another 2-3 minutes. Stir in the toasted pine nuts.
- 4
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with 2 tbsp of oil or ghee.
- 5
Press half of the kibbeh mixture evenly into the bottom of the prepared baking dish. Create a slightly raised edge around the sides.
- 6
Spread the meat and pine nut filling evenly over the kibbeh base.
- 7
Carefully spread the remaining kibbeh mixture over the filling, sealing the edges. You can score the top into diamond or square shapes with a knife. Drizzle with a little oil or ghee.
- 8
Bake for 50-60 minutes, or until the top is golden brown and firm. Let it rest for 10-15 minutes before cutting and serving.
💡 Conseils de pro
- ✓The consistency of the bulgur-meat mixture is key. It should be firm enough to mold but not sticky.
- ✓Ensure the pine nuts are toasted to a golden brown for the best flavor.
- ✓Using lean meat is recommended to prevent the kibbeh from becoming too greasy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a layer of thinly sliced cooked eggplant or zucchini between the kibbeh base and the filling.
- Some recipes include a tablespoon of pomegranate molasses in the filling for a tangy note.