Description
Baked kibbeh, or kibbeh bil sanieh, is a family-style Lebanese kibbeh recipe made with bulgur wheat, ground meat, warm spices, pine nuts and raisins. It is layered in a baking dish, baked until golden, and served warm or at room temperature.
Ingredients
For the filling
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1 tablespoon ghee
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1 onion, finely chopped
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1 generous handful pine nuts
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170 g ground meat
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1 teaspoon mixed spice / baharat
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1 teaspoon ground cinnamon
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½ teaspoon ground cardamom
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¼ teaspoon ground nutmeg
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¼ cup raisins or sultanas
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3 to 4 teaspoons pine nuts, plus extra for decorating
For the kibbeh crust
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160 g fine bulgur wheat
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1 onion, quartered
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330 g ground meat
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2 teaspoons salt
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1½ teaspoons mixed spice / baharat
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1 teaspoon ground cinnamon
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½ teaspoon ground cardamom
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¼ teaspoon ground nutmeg
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Ice water
For assembling
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Olive oil, for greasing the dish and drizzling over the top
Instructions
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Rinse the bulgur wheat, drain it, and leave a small amount of water so it can soften. Set aside.
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Melt the ghee in a pan over medium heat. Add the chopped onion and cook until softened.
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Add the pine nuts and stir carefully.
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Add the ground meat and cook while breaking it up with a spoon.
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Add the baharat, cinnamon, cardamom, nutmeg and salt. Cook for about 10 minutes, until the meat is browned.
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Stir in the raisins or sultanas and the extra pine nuts. Remove from the heat and let the filling cool completely.
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In a food processor, blend the quartered onion until fine. Add the ground meat and blend again.
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Add the salt and spices, then gradually add the softened bulgur.
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Add a little ice water if needed, until the kibbeh dough is soft, smooth and slightly sticky.
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Grease a baking dish generously with olive oil.
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Spread half of the kibbeh dough over the bottom of the dish, about 1 cm thick. Smooth with a damp hand.
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Spread the cooled filling evenly over the first layer.
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Cover with the remaining kibbeh dough and smooth the top with a damp hand.
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Score the surface with a knife or fork and decorate with pine nuts.
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Drizzle with olive oil.
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Bake at 200°C for about 40 minutes, or until golden on top.
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Let rest for a few minutes before slicing and serving.
Notes
For the best texture, keep your hands damp with cold water while smoothing the kibbeh dough. You can prepare this baked kibbeh ahead of time, refrigerate it, or freeze it in portions after baking.
- Prep Time: 30 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1 part
- Calories: 390 kcal