Kebbeh bil Sanieh (Lebanese Baked Kibbeh Tray)

🧂 Ingredients

• 300 g Fine bulgur wheat(Rinse and soak according to package directions, then squeeze out excess water.)
• 600 g Ground lamb(Divided: 400g for the kibbeh mixture, 200g for the filling.)
• 2 medium Yellow onions(Finely minced. One for the kibbeh mixture, one for the filling.)
• 80 g Pine nuts(Lightly toasted until golden brown and fragrant.)
• 2 tsp Lebanese 7 Spice blend(Adjust to taste. This blend typically includes cinnamon, nutmeg, cloves, cardamom, cumin, coriander, and black pepper.)
• 1.5 tsp Salt(Or to taste. Divided: 1 tsp for kibbeh mixture, 0.5 tsp for filling.)
• 0.5 tsp Black pepper(Freshly ground. Divided: 0.25 tsp for kibbeh mixture, 0.25 tsp for filling.)
• 60 g Unsalted butter(Melted, for drizzling over the top.)
• 2 tbsp Olive oil(For sautéing the filling.)

👨‍🍳 Instructions

1. 1

   Prepare the Bulgur: Rinse the fine bulgur wheat under cold water. Place it in a bowl and cover with hot water (or follow package instructions). Let it soak for about 20-30 minutes, or until tender. Drain thoroughly and squeeze out as much excess water as possible using your hands or a clean kitchen towel. The bulgur should be moist but not wet.

   ⏱️ 30 minutes
2. 2

   Make the Kibbeh Mixture: In a large bowl, combine the squeezed bulgur, 400g of ground lamb, half of the minced onion (about 1/2 cup), 1 tsp salt, and 1/4 tsp black pepper. Knead the mixture with your hands for about 10-15 minutes until it forms a smooth, cohesive paste. If the mixture feels too sticky, you can add a tablespoon of cold water. Set aside.

   ⏱️ 15 minutes
3. 3

   Prepare the Filling: Heat 2 tbsp of olive oil in a skillet over medium heat. Add the remaining minced onion (about 1/2 cup) and sauté until softened and translucent, about 5-7 minutes. Add the remaining 200g of ground lamb to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat. Stir in the 7 Spice blend, 0.5 tsp salt, and 0.25 tsp black pepper. Cook for another minute until fragrant. Remove from heat and stir in the toasted pine nuts.

   ⏱️ 20 minutes
4. 4

   Assemble the Kebbeh: Preheat your oven to 200°C (400°F). Grease a 9x13 inch baking dish or a similar sized oven-safe tray. Divide the kibbeh mixture into two equal portions. Press one portion evenly into the bottom of the prepared baking dish, ensuring a smooth, compact layer. Spread the meat and pine nut filling evenly over the kibbeh base. Carefully spread the second portion of the kibbeh mixture over the filling, creating the top layer. Smooth the surface with slightly damp hands.

   ⏱️ 15 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 melted butter evenly over the scored surface. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and firm to the touch. You can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.

   ⏱️ 50-60 minutes
6. 6

   Rest and Serve: Remove the kebbeh from the oven and let it rest for at least 10-15 minutes before cutting into the scored diamonds and serving. This allows the layers to set.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓For a smoother kibbeh mixture, you can process the bulgur and lamb in a food processor (in batches if necessary) after initial kneading.
• ✓Ensure the pine nuts are toasted to a golden brown for maximum flavor and aroma.
• ✓Scoring the kebbeh before baking helps in cutting it neatly after cooking and allows the butter to penetrate.
• ✓Serve hot with a side of plain yogurt or a fresh Arabic salad.

🔄 Variations

• Add finely chopped fresh mint or parsley to the filling for added freshness.
• For a spicier kick, increase the amount of 7 Spice or add a pinch of red pepper flakes to the filling.
• Use ground beef instead of lamb for a different flavor profile.

🥗 Nutrition

Per serving