A layered baked dish featuring a shell of bulgur wheat and ground meat encasing a savory filling of spiced meat and onions, often with pine nuts.

Kibbeh bil Sanieh (Baked Kibbeh)

Recipe & Instructions (US Units)

Ingredients:

For the Kibbeh Shell: * 1.5 cups fine bulgur wheat (#1 grain size) * 1 lb lean ground beef or lamb, very finely ground (preferably twice) * 1 medium onion, finely grated or processed * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/2 teaspoon allspice (optional) * Pinch of cinnamon (optional) * Ice water, as needed For the Filling (Hashweh): * 1 tablespoon olive oil or butter * 1/2 lb ground beef or lamb * 1 medium onion, finely chopped * 1/4 cup pine nuts (optional) * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1/4 teaspoon allspice * Pinch of cinnamon For Assembly: * 2-3 tablespoons olive oil or melted butter

Instructions:

1. Prepare Bulgur: Rinse bulgur, drain well. Combine with grated onion, ground meat for the shell, salt, pepper, and spices in a large bowl. Knead mixture well (like dough) for 5-10 minutes, adding ice water 1 tbsp at a time if needed, until it forms a smooth paste. A food processor can help achieve a finer texture.
2. Prepare Filling: Heat 1 tbsp oil/butter in a skillet over medium heat. Add chopped onion and cook until softened (about 5 mins). Add ground meat for filling, breaking it up. Cook until browned. Stir in pine nuts (if using), salt, pepper, and spices. Cook for another minute. Remove from heat.
3. Assemble: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish (or round pan) with olive oil/butter.
4. Divide the kibbeh shell mixture in half. Press one half evenly onto the bottom of the prepared dish. Wet your hands slightly to prevent sticking.
5. Spread the cooked filling evenly over the bottom layer.
6. Take small portions of the remaining kibbeh mixture, flatten them between your wet palms, and carefully place them over the filling to form the top layer, patching as needed until the filling is completely covered. Smooth the top gently.
7. Score the top layer into diamond or square shapes using a knife, cutting almost through to the bottom layer.
8. Drizzle the top evenly with 2-3 tablespoons of olive oil or melted butter.
9. Bake for 30-45 minutes, or until the top is golden brown and cooked through.
10. Let it rest for 10 minutes before cutting along the scored lines and serving.

What makes it special?*

Kibbeh is often considered Lebanon's national dish, appearing in many forms (raw, fried, baked). Baked Kibbeh (bil Sanieh) offers comforting layers: a savory, spiced meat and pine nut filling sandwiched between two layers of a fragrant bulgur wheat and finely ground meat mixture. It's a hearty, flavorful dish perfect for family gatherings.