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Kibbeh bil sanieh
Baked tray kibbeh
Kibbeh bil sanieh: Lebanese baked tray kibbeh of bulgur and lamb with a spiced pine-nut filling
When a Lebanese family is expecting a crowd for Sunday lunch, out comes the round tray of kibbeh bil sanieh, cut into diamonds before baking so everyone can lift a neat piece. Two layers of lamb and fine bulgur kneaded with onion and spices sandwich a filling of minced lamb fried with onions and toasted pine nuts; the top bakes crisp and brown while the inside stays moist. Serve it warm or at room temperature with yoghurt, cucumber salad or fattoush. Common mistake: using coarse bulgur, which won't bind; you need fine bulgur (number 1). Chef's tip: dip your hands in iced water while you press the top layer — it smooths the surface and stops the mixture sticking.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the kibbeh shell
- 9 oz fine bulgur
- 1 ⅛ lb lean lamb mincevery lean, twice-minced if possible
- 1 oniongrated and squeezed
- 2 tsp salt
- ½ cup iced water
For the filling
- 10 ½ oz lamb mince
- 2 onionsfinely chopped
- 1 ¾ oz pine nuts
- ¾ tsp salt
- 1 tbsp pomegranate molasses
To bake
- ¼ cup olive oil
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Method
0/9 doneStep 1: Rinse 9 oz fine bulgur in a sieve, then leave it to soak in cold water for 15 minutes. Squeeze out as much water as you can.
15 minStep 2: For the filling, fry 1 ¾ oz pine nuts in a dry pan over a medium heat for 2–3 minutes until golden, then tip out.
3 minStep 3: Brown 10 ½ oz lamb mince in the same pan over a high heat, breaking it up, for 6 minutes. Add 2 onions and cook for 8 minutes until soft and the meat is cooked through with no pink. Stir in 1 tsp Lebanese seven-spice (baharat), ¾ tsp salt, 1 tbsp pomegranate molasses and the pine nuts. Cool.
14 minStep 4: Knead 1 ⅛ lb lean lamb mince with the bulgur, 1 onion, 2 tsp Lebanese seven-spice (baharat) and 2 tsp salt in a big bowl (or pulse in a food processor), adding ½ cup iced water a little at a time, for about 5 minutes until it forms a smooth, pliable paste.
Step 5: Heat the oven to 375°F (350°F fan). Brush a 30 cm round tin or 25 × 30 cm tray with 1 ½ tbsp olive oil. Press half the kibbeh paste into the base in an even 1 cm layer.
Step 6: Spread the filling evenly over the base and press it down lightly.
Step 7: Flatten the rest of the paste into patties between wet palms and lay them over the filling, joining and smoothing them with wet hands into an even top layer.
Step 8: Cut through both layers into diamonds with a wet knife, push a finger into the centre of each piece and pour the rest of 3 ½ tbsp olive oil evenly over the top.
Step 9: Bake for 35–40 minutes until the top is deep brown and the edges pull away from the tin; the centre should read at least 160°F. Rest 10 minutes before lifting out the pieces.
40 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 26 g
- Carbs
- 27 g
- Fat
- 29 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kibbeh bil sanieh take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of onions?
- 2 shallots per onion.
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