Syrian Kibbeh bis Siniyeh bil Roz
A baked kibbeh dish featuring a flavorful mixture of bulgur, minced lamb, and spices, layered with a savory rice and yogurt sauce. This is a distinct variation from the more common baked kibbeh with just meat.
🧂 Ingredients
- 2 cups Fine bulgur wheat
- 500 g Ground lamb
- 1 large Onion(finely chopped)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 1.5 cups Rice(medium grain)
- 3 cups Water
- 4 cups Plain yogurt
- 1 large Egg
- 3 cloves Garlic(minced)
- 2 tbsp Butter
👨🍳 Instructions
- 1
Rinse the fine bulgur wheat and let it soak in cold water for 15 minutes. Squeeze out excess water and place in a large bowl.
💡 Tip: Ensure bulgur is well-drained to avoid a mushy kibbeh layer. - 2
In a separate bowl, combine 250g of ground lamb with half the chopped onion, allspice, cinnamon, salt, and pepper. Mix well. Add the drained bulgur and knead until a cohesive mixture forms. If too dry, add a tablespoon of water.
- 3
In a skillet, heat 1 tbsp olive oil over medium heat. Add the remaining chopped onion and sauté until softened, about 5 minutes. Add the remaining 250g ground lamb and cook, breaking it up, until browned. Drain any excess fat.
- 4
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Press half of the bulgur-lamb mixture evenly into the bottom of the dish.
💡 Tip: Use slightly damp hands to press the mixture evenly. - 5
Spread the cooked lamb mixture evenly over the bulgur layer. Top with the remaining bulgur-lamb mixture, pressing gently to seal.
- 6
In a saucepan, rinse the rice and add it with 3 cups of water and 1 tsp salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- 7
In a bowl, whisk together the yogurt and egg until smooth. Stir in the minced garlic.
- 8
Pour the yogurt mixture evenly over the kibbeh layers in the baking dish. Then, carefully spread the cooked rice over the yogurt layer.
💡 Tip: Ensure the yogurt mixture is spread to the edges to prevent the kibbeh from drying out. - 9
Bake for 45-50 minutes, or until the top is golden brown and the sauce is bubbling.
- 10
While the kibbeh is baking, melt the butter in a small skillet. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
- 11
Once the kibbeh is out of the oven, drizzle the garlic butter over the top. Let it rest for 10 minutes before serving.
💡 Tip: Resting allows the flavors to meld and makes it easier to slice.
💡 Pro Tips
- ✓The quality of the bulgur is crucial for the texture of the kibbeh.
- ✓Don't overwork the bulgur-lamb mixture, as it can make the kibbeh tough.
- ✓Ensure the yogurt sauce is smooth and well-combined to prevent curdling.
🔄 Variations
- Add a layer of sautéed onions and pine nuts between the meat and rice layers.
- Use a mix of lamb and beef for the meat filling.
- Serve with a side of fresh salad or pickles.