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Lebanese Kibbeh

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Lebanese baked Kibbeh bil Sanieh cut into diamond pieces with pine nuts.
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Lebanese Kibbeh bil Sanieh is a classic baked preparation of fine bulgur and lamb layered around a warmly spiced onion-and-meat filling.

A food processor creates a smooth, cohesive shell, while shallow scoring helps the tray bake evenly and serve in crisp diamond pieces.

Keep a bowl of ice water nearby while pressing the kibbeh layers; damp fingers make it much easier to create an even surface.

Serving Suggestions

Serve warm with lemon wedges, cucumber yogurt, fattoush, or a drizzle of olive oil.

A close serving of Lebanese baked kibbeh with spiced lamb, bulgur, pine nuts, and lemon.

Recipe Notes

The assembled tray can be refrigerated for one day before baking. Ground beef may replace some or all of the lamb.

Lebanese baked Kibbeh bil Sanieh cut into diamond pieces with pine nuts.

Lebanese Kibbeh

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Baked Lebanese kibbeh with fine bulgur, spiced lamb, onions, pine nuts, and a crisp golden crust.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Lebanese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kibbeh Shell
  • 1 cup fine bulgur
  • 1 cup cold water
  • 1 1/2 lb lean ground lamb divided
  • 1 medium onion quartered
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
Filling
  • 1 lb ground lamb
  • 1 large onion finely chopped
  • 1/2 cup pine nuts
  • 2 tbsp olive oil
  • 1/2 tsp ground black pepper

Equipment

  • Food processor
  • 10-inch baking dish
  • Large skillet
  • Mixing bowl
  • Chef’s knife

Method
 

Prepare the Shell:
  1. Cover the bulgur with cold water and rest for 20 minutes. Squeeze out excess water.
  2. Process the bulgur, onion, half of the lamb, allspice, cinnamon, and salt until smooth and cohesive.
Cook the Filling:
  1. Heat the oil in a skillet. Cook the chopped onion until soft, then add the lamb and pepper.
  2. Cook until browned and dry, then stir in the pine nuts and cool slightly.
Layer and Bake:
  1. Press half of the shell mixture into an oiled baking dish. Spread the filling evenly and cover with the remaining shell.
  2. Score the top into diamonds, brush with oil, and bake at 375°F (190°C) for 40 to 45 minutes, until browned.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 31gFat: 32gSaturated Fat: 10gCholesterol: 105mgSodium: 610mgFiber: 5gSugar: 3g

Notes

  • Use very fine bulgur for a smooth shell.
  • Rest the baked kibbeh for 10 minutes before cutting.

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