This baked kibbeh recipe, also known as Lebanese kibbeh bil sanieh, is a generous Middle Eastern dish made with bulgur wheat, ground meat, warm spices and a fragrant pine nut filling.

Unlike fried kibbeh croquettes, this family-style version is layered in a baking dish, baked until golden, then cut into neat pieces to serve warm or at room temperature.

Baked Lebanese Kibbeh Recipe

The first time I tasted Lebanese kibbeh was just one week after arriving in England.

A friend of my husband invited us for dinner, and his Lebanese wife had prepared a beautiful feast. On the table, there were several types of kibbeh: fried kibbeh, kibbeh bil sanieh, and kibbeh nayyeh, the raw Lebanese version.

I was especially curious about the raw kibbeh, as I have always enjoyed raw preparations, even though my mother used to warn me not to eat raw merguez when I was younger.

Today, I am sharing the baked version, also called pan kibbeh or kibbeh bil sanieh. It is the one I make most often in my Algerian family kitchen, because it is generous, easier than shaping individual kibbeh croquettes, and perfect for sharing.

What is Kibbeh?

Kibbeh, also written kibbe, kebbeh or kubba, is a traditional Middle Eastern dish made with bulgur wheat, finely minced meat, onions and warm spices.

There are many ways to prepare kibbeh. It can be shaped into stuffed croquettes and fried, served raw as kibbeh nayyeh, or baked in a tray as kibbeh bil sanieh.

This recipe is the baked tray version. A soft kibbeh dough made with bulgur and ground meat is layered with a spiced meat filling, pine nuts and raisins, then baked until golden on top.

Why You’ll Love This Kibbeh Recipe

Easier than fried kibbeh: no need to shape each piece by hand. The kibbeh is layered directly in a baking dish.
Perfect for family meals: it slices beautifully and can be served as a main dish, side dish or part of a mezze spread.
Rich in flavour: baharat, cinnamon, cardamom and nutmeg give the kibbeh its warm Middle Eastern aroma.
Baked, not fried: this oven-baked kibbeh is lighter than the deep-fried version while keeping a delicious texture.
Great for make-ahead meals: you can prepare, bake, refrigerate or freeze it in portions.

Ingredients for Baked Kibbeh

This kibbeh recipe is made in two parts: the meat filling and the bulgur-meat crust. Here is what each ingredient brings to the dish.

For the Meat Filling

1 tablespoon ghee: gives the filling a rich, buttery flavour. You can use clarified butter if preferred.
1 onion, finely chopped: adds sweetness and moisture to the spiced meat filling.
1 generous handful pine nuts: brings crunch and a delicate nutty flavour.
170 g ground meat: beef, veal or a beef-lamb mixture works well. A little fat helps keep the filling moist.
1 teaspoon mixed spice / baharat: the main spice blend that gives kibbeh its warm, aromatic flavour.
1 teaspoon ground cinnamon: adds warmth and depth without making the dish sweet.
½ teaspoon ground cardamom: brings a fragrant, slightly fresh note.
¼ teaspoon ground nutmeg: rounds out the spices and deepens the flavour of the meat.
¼ cup raisins or sultanas: add a gentle sweet contrast to the savoury filling.
3 to 4 teaspoons pine nuts, plus extra for decorating: enrich the filling and give the top a traditional finish.

For the Kibbeh Crust

160 g bulgur wheat: use fine bulgur if possible, as it blends more easily with the meat.
1 onion, quartered: blended into the meat mixture for flavour and moisture.
330 g ground meat: this forms the base of the kibbeh dough with the bulgur.
2 teaspoons salt: seasons the kibbeh crust and balances the warm spices.
1½ teaspoons mixed spice / baharat: gives the kibbeh dough its signature Middle Eastern flavour.
1 teaspoon ground cinnamon: adds warmth to the crust.
½ teaspoon ground cardamom: gives a subtle aromatic lift.
¼ teaspoon ground nutmeg: completes the spice blend.
Ice water: helps soften the dough and makes it easier to smooth the surface.

For Assembling and Baking

Olive oil: used to grease the baking dish and drizzle over the surface before baking.

How to Make Kibbeh Bil Sanieh

This baked kibbeh recipe is prepared in simple layers: first the bulgur, then the meat filling, then the kibbeh crust, and finally the assembly in the baking dish.

1. Prepare the Bulgur Wheat

Rinse the bulgur wheat quickly under cold water.
Drain it, but keep a small amount of water so the grains can absorb moisture and soften.
Set it aside while you prepare the meat filling.
The bulgur should be moist and tender, but not soaked in too much water.

2. Make the Spiced Meat Filling

Melt the ghee in a frying pan over medium heat.
Add the finely chopped onion and cook gently until softened.
Add the pine nuts and stir carefully, as they can colour quickly.
Add the ground meat and cook while breaking it up with a spoon.
Season with baharat, cinnamon, cardamom, nutmeg and salt.
Continue cooking until the meat is browned and fragrant, about 10 minutes.
Add the raisins or sultanas and the extra pine nuts.
Remove from the heat and let the filling cool completely before assembling the kibbeh.

3. Prepare the Kibbeh Dough

Place the quartered onion in a food processor and blend until very finely chopped.
Add the ground meat and process again until the mixture becomes smooth and paste-like.
Add the salt, baharat, cinnamon, cardamom and nutmeg.
Add the softened bulgur gradually, one spoonful at a time, while mixing.
If the mixture feels dry, add a little ice water.
The kibbeh dough should be soft, smooth and slightly sticky to the hands.
Do not add too much water at once; the dough should hold together without becoming wet.

4. Assemble the Kibbeh in the Baking Dish

Generously brush a baking dish with olive oil.
Spread half of the kibbeh dough over the bottom of the dish.
Keep the layer quite thin, about 1 cm thick, so the baked kibbeh stays balanced and not too heavy.
Smooth the surface with a hand dipped in cold water.
Spread the cooled meat filling evenly over the bottom layer.
Cover with the remaining kibbeh dough, working in small portions if needed.
Smooth the top again with a damp hand.
Use the tip of a knife or a fork to draw diamond shapes or lines on the surface.
Decorate with a few pine nuts if you like.

5. Bake the Kibbeh

Drizzle the surface with olive oil.
Bake in a preheated oven at 200°C until the kibbeh is golden on top.
The baking time is about 40 minutes, depending on your oven and the thickness of the dish.
Let the baked kibbeh rest for a few minutes before slicing.
Cut into squares, diamonds or pizza-style slices and serve warm, at room temperature or cold.

My Tips for the Best Baked Kibbeh

Use ice water: this is one of the best tips I learned for making kibbeh. It helps smooth the dough and keeps the colour lighter and more appetising.
Keep the layers thin: a thick kibbeh crust can make the dish feel heavy. Thin layers give the best balance between crust and filling.
Let the filling cool: in my kitchen, I never assemble baked kibbeh with hot filling. A cooled filling keeps the layers neat and easier to work with.
Do not over-soak the bulgur: the bulgur needs to soften, but it should not be full of water.
Make it a family dish: in my Algerian family kitchen, I serve this baked kibbeh as a generous main dish, usually with salad, bread and something fresh on the side.

What to Serve with Kibbeh

Baked kibbeh is delicious with fresh salads, creamy dips and homemade bread. For a mezze-style meal, serve it with creamy homemade hummus, baba ganoush, Lebanese tabbouleh or fattoush salad.

You can also serve it with homemade skillet pita bread and a cooling yogurt sauce. For a more comforting family meal, I like pairing it with a light soup such as Algerian chorba beida or chicken tomato vermicelli chorba.

How to Store Baked Kibbeh

One of the reasons I love kibbeh bil sanieh is that it stores very well. A Lebanese neighbour once told me it was always useful to keep a baked tray of kibbeh ready in the freezer for unexpected guests, and I have kept that idea in my own family kitchen.

In the fridge: store the baked kibbeh in an airtight container or cover the dish well. Reheat gently in the oven.
In the freezer: freeze the kibbeh after baking, either whole or cut into portions.
To reheat: add a small drizzle of oil over the top and warm it in the oven until heated through and slightly crisp on the surface.

Which Meat is Best for Kibbeh?

For a flavourful kibbeh, I like using a mixture of beef and lamb. Beef alone can be a little mild, while lamb alone can sometimes feel too rich or fatty.

A 50:50 mixture gives a good balance: the beef keeps the flavour familiar and the lamb adds depth. You can also use ground beef or veal depending on what you have available.

Frequently Asked Questions About Kibbeh

Is this kibbeh fried or baked?

This is baked kibbeh, also called kibbeh bil sanieh or pan kibbeh. It is cooked in a baking dish instead of being shaped into individual fried croquettes.

What is kibbeh made of?

Kibbeh is usually made with bulgur wheat, finely ground meat, onions and warm spices. In this recipe, the kibbeh dough is layered with a cooked meat filling, pine nuts and raisins.

Can I make kibbeh ahead of time?

Yes. You can prepare and bake it in advance, then reheat it when needed. It is also a good recipe for freezing in portions.

Can I use only beef?

Yes, you can use only ground beef. For a richer flavour, you can also use a mixture of beef and lamb.

What does kibbeh bil sanieh mean?

Kibbeh bil sanieh means kibbeh baked in a tray or pan. It is the layered baked version of kibbeh, easier to prepare than stuffed kibbeh croquettes.

More Middle Eastern Recipes to Try

If you enjoyed this baked kibbeh recipe, try these recipes for a mezze-style table or a family Middle Eastern meal:

by Soulef

Kibbeh Recipe: Baked Lebanese Kibbeh Bil Sanieh