forkue
Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)

Lebanese · Dinner · Medium

Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)

Total
1 hr 55 min
Prep
1 hr
Serves
6
Calories
470
Jump to recipe

Fine bulgur and lean beef form a crisp-edged shell around spiced meat and pine nuts, a layered Lebanese kibbeh baked in one pan.

Two thin layers of bulgur and beef enclose a loose, fragrant filling in Kibbeh Bil Sanieh (Lebanese Baked Kibbeh). Scoring the top before baking helps the olive oil reach the edges of each portion, giving the surface its characteristic golden crust.

Kibbeh is central to Lebanon's cooking, with many forms and fillings. Fine bulgur is essential here: coarse grains stay too distinct. Keep your hands damp when pressing the outer layers so they spread without tearing.

SavoryRichHeartyBakingMake AheadDairy-freeEgg-freeHigh-protein

Method

  1. Soak the fine bulgur in cold water for until tender, then drain and squeeze thoroughly. Heat the oven to 400°F (200°C). Oil a 9-by-13-inch baking dish with 1 tbsp olive oil.

  2. Heat 1 tbsp oil in a skillet over medium heat. Cook the diced onion for until soft. Add 3/4 lb beef and cook for , breaking it up, until browned and 160°F.

  3. Stir half the salt, allspice, cinnamon and black pepper into the filling with the pine nuts and lemon juice. Remove from the heat and spread on a plate to cool.

  4. Process the remaining 1.25 lb beef with grated onion, drained bulgur, cold water and remaining seasonings in a food processor until a cohesive paste forms. Work in batches if needed.

  5. Press half the paste evenly into the baking dish with damp hands. Scatter the cooled filling over it. Flatten small pieces of the remaining paste between your palms and fit them over the filling, smoothing the seams.

  6. Score the top into diamonds without cutting through the bottom. Drizzle with the remaining 2 tbsp oil and bake for until golden at the edges and the center reaches 160°F.

  7. Rest for before cutting along the scored lines and lifting out the portions.

Forkue tips

  • Look for fine or number 1 bulgur. If only coarse bulgur is available, choose another preparation rather than using it directly in the kibbeh shell.

Storing and reheating

Refrigerate for 3 days or freeze individual portions for 2 months. Reheat covered in a 350°F (175°C) oven, then uncover briefly to revive the crisp top.

Kitchen gear

Food processorTop picks on AmazonBaking dishTop picks on AmazonSkilletTop picks on AmazonInstant read thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

470Calories
35gProtein
24gCarbs
26gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Kibbeh Bil Sanieh (Lebanese Baked Kibbeh): FAQ

Can I use lamb instead of beef?

Yes, lean ground lamb works for both layers and filling. Ask for a fine grind for the shell so it binds smoothly with the softened bulgur.

Why does baked kibbeh fall apart?

The bulgur may be too wet or the shell too coarse. Squeeze the soaked grains well, process the meat mixture until cohesive and let the baked pan rest before cutting.

How do I store and reheat Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)?

Refrigerate for 3 days or freeze individual portions for 2 months. Reheat covered in a 350°F (175°C) oven, then uncover briefly to revive the crisp top.

How long does Kibbeh Bil Sanieh (Lebanese Baked Kibbeh) take?

About 1 hr 55 min in total: 1 hr prep and 55 min cooking.

What do I need to make Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)?

The key ingredients are fine bulgur, ground beef, onions, ground allspice, ground cinnamon and pine nuts, plus pantry basics.

Any tips for Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)?

Look for fine or number 1 bulgur. If only coarse bulgur is available, choose another preparation rather than using it directly in the kibbeh shell.

Cook this next

More fine bulgurMore ground beefMore allspiceMore cinnamon