Kibbeh bil Sanieh (Baked Lebanese Lamb and Bulgur Kibbeh)
Local name: كبة بالصينية
In short: Layers of lamb and bulgur paste around a spiced lamb and pine nut filling, scored into diamonds and baked until golden. It takes about 2 h 5 min in total and makes 8 servings.
- Prep
- 1 h 10 min
- Cook
- 55 min
- Total
- 2 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 490 kcal
Kibbeh bil sanieh, or tray kibbeh, is the easiest way to make Lebanon's national dish, since there is no individual shaping at all. A smooth paste of lean lamb and fine bulgur is pressed into a tray in two layers around a filling of spiced lamb, onion and pine nuts, scored into diamonds and baked until the top is deeply browned. It is a Sunday lunch dish, served hot with plain yogurt and a simple salad.
Instructions
- For the filling, cook the onions in the olive oil over medium heat for 6 minutes until soft. Add the ground lamb and cook for 8 minutes, breaking it up, until browned. Stir in the pine nuts, salt, allspice and cinnamon, drain off the fat and let it cool.
- Soak the bulgur in cold water for 15 minutes, then drain and squeeze it dry.
- Process the lamb chunks, grated onion and spices in a food processor until smooth, adding ice water by the spoonful. Add the bulgur and process to a smooth, sticky paste. Chill for 30 minutes.
- Heat the oven to 200°C (400°F). Brush a 30 cm (12 in) round tray or a 23 x 33 cm (9 x 13 in) baking dish with 1 tbsp of the olive oil.
- Divide the paste in half. With hands wet in ice water, press half evenly over the bottom of the tray in a layer about 1 cm (1/2 in) thick. Spread the cooled filling over it.
- Flatten the other half of the paste into thin patties between wet hands and lay them over the filling, smoothing the seams closed with wet fingers until you have an even top layer.
- Score the top into diamonds with a sharp knife, cutting all the way through. Drizzle with the remaining olive oil and bake for 35 to 40 minutes, until deeply golden and the center reaches 71°C (160°F). Rest for 10 minutes and serve hot.
Tips
- Keep your hands wet with ice water while pressing the paste, or it will stick. The thin top layer is easiest to build by flattening small pieces of paste on a wet sheet of plastic wrap and flipping them over the filling.
- Leftovers reheat well, and cold pieces can be fried in a little oil. Serve with plain yogurt or a yogurt and cucumber salad.
Questions and answers
Can I make kibbeh bil sanieh ahead of time?
Yes. Assemble the tray up to a day ahead, cover and refrigerate, then bake just before serving, adding 5 to 10 minutes. It also freezes unbaked for up to 3 months.
How do I know kibbeh bil sanieh is cooked?
The top should be deep golden brown and the center should reach 71°C (160°F). It will feel firm and spring back when pressed.
What do you serve with kibbeh bil sanieh?
Plain yogurt, a cucumber and mint salad and a simple tomato salad. It is often part of a larger family lunch.
How long does it take to make Kibbeh bil Sanieh (Baked Lebanese Lamb and Bulgur Kibbeh)?
About 2 h 5 min in total: 1 h 10 min of preparation and 55 min of cooking.
How many calories are in Kibbeh bil Sanieh (Baked Lebanese Lamb and Bulgur Kibbeh)?
About 490 kcal per serving, with 23 g of protein, 35 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 35 g |
| Fat | 29 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
