Kibbeh bil Saniyeh (Lebanese Baked Kibbeh)

🧂 Ingredients

• 600 g Lamb leg, ground(Ensure it's finely ground, preferably with a good fat content (around 20%) for moisture and flavor.)
• 200 g Fine bulgur wheat (burghul #1)(Rinse briefly and drain very well. It should be moist but not wet.)
• 2 medium Yellow onions, finely minced or grated(About 200g total. Grating releases more flavor and moisture.)
• 80 g Pine nuts(Lightly toasted for enhanced flavor and aroma.)
• 1 tsp Allspice(Freshly ground is best.)
• 0.5 tsp Cinnamon, ground(Adds warmth and depth to the filling.)
• 2 tsp Salt(Adjust to taste. Divide between kibbeh mixture and filling.)
• 1 tsp Black pepper, freshly ground(Adjust to taste. Divide between kibbeh mixture and filling.)
• 4 tbsp Butter or Ghee, melted(For brushing the layers and the top, ensuring a golden crust.)
• 2 tbsp Olive oil(For sautéing the filling.)

👨‍🍳 Instructions

1. 1

   Prepare the Bulgur: Rinse the fine bulgur briefly under cold water in a fine-mesh sieve. Squeeze out as much water as possible. Place in a bowl and let it sit for about 10-15 minutes to absorb any residual moisture.

   ⏱️ 15 minutes
2. 2

   Make the Kibbeh Mixture: In a large bowl, combine the ground lamb, prepared bulgur, half of the minced onions (about 100g), 1 tsp salt, and 0.5 tsp black pepper. Knead vigorously with your hands for about 10-15 minutes until the mixture becomes a smooth, cohesive paste. If it feels too sticky, wet your hands slightly. This step is crucial for the texture of the kibbeh.

   ⏱️ 15 minutes
3. 3

   Prepare the Filling: While the bulgur rests, heat the olive oil in a skillet over medium heat. Add the remaining minced onions and sauté until softened and translucent, about 5-7 minutes. Add the pine nuts and toast them lightly with the onions until fragrant and golden brown, about 2-3 minutes. Add the remaining 1 tsp allspice, 0.5 tsp cinnamon, 1 tsp salt, and 0.5 tsp black pepper. Stir well. Remove from heat and let it cool slightly.

   ⏱️ 15 minutes
4. 4

   Assemble the Kibbeh: Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch (or similar sized) baking tray with some of the melted butter or ghee. Divide the kibbeh mixture into two equal portions. Press one portion evenly into the bottom of the prepared baking tray, ensuring it's smooth and compact. Spread the cooled pine nut filling evenly over the bottom kibbeh layer. Carefully spread the second portion of kibbeh mixture over the filling, smoothing the top surface with slightly wet hands or a spatula.

   ⏱️ 10 minutes
5. 5

   Score and Bake: Using a sharp knife, score the top layer of the kibbeh into diamond shapes. Do not cut all the way through to the bottom. Drizzle the remaining melted butter or ghee evenly over the scored surface. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the edges are bubbling slightly.

   ⏱️ 45-55 minutes
6. 6

   Rest and Serve: Once baked, remove the kibbeh from the oven and let it rest for at least 10-15 minutes before cutting into the scored diamonds. This allows the layers to set. Serve hot, traditionally accompanied by plain yogurt or a fresh salad.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓For a smoother kibbeh mixture, you can pulse the lamb and bulgur in a food processor after initial kneading.
• ✓Ensure the filling is not too wet, as this can make the kibbeh soggy.
• ✓Scoring the kibbeh before baking is essential for even cooking and easy serving.
• ✓The diamond shapes are traditional, but you can also score it into squares.
• ✓Serve hot with a side of plain yogurt, a simple cucumber and yogurt salad, or a fresh Arabic salad.

🔄 Variations

• Use ground beef or a mix of lamb and beef.
• Substitute walnuts for pine nuts in the filling for a different texture and flavor.
• Add a pinch of chili flakes to the filling for a spicier kick.
• Incorporate finely chopped fresh mint or parsley into the kibbeh mixture for added freshness.

🥗 Nutrition

Per serving