levantineLebanese Kibbeh Bil Sanieh
Two layers of fine bulgur and lean beef around a spiced lamb, onion and pine nut filling, scored and baked until the edges crisp.
- Prep:
- 40 minutes
- Cook:
- 57 minutes
- Waiting:
- 15 minutes (resting before serving, 15 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Bulgur
12 minutesRinse the bulgur quickly, cover with the water and soak for 10 minutes, then squeeze it completely dry.
Success cueThe bulgur is soft and no water drips when squeezed.
- 02
Filling
15 minutesHigh heatToast the pine nuts in a dry pan for 3 minutes and set aside. Finely chop 250 g of the onion. Brown the lamb in 1 tablespoon of the olive oil over medium-high heat for 6 minutes, add the chopped onion, half of the allspice and cinnamon and a little salt, and cook for 6 minutes more. Stir in the pine nuts, keeping a few for the top, and let it cool completely.
Success cueThe lamb is browned and dry and the onion is soft.
- 03
Kibbeh shell
8 minutesProcess the bulgur with the beef, the remaining 100 g of onion, the rest of the allspice and cinnamon, 1 teaspoon of salt and 2 to 3 tablespoons of ice water until smooth and sticky.
Success cueThe mixture holds together like dough.
Watch outKeep it cold; a warm mixture turns greasy.
- 04
Assembly
15 minutesHeat the oven to 190°C. Press half of the shell into an oiled 30 cm baking pan, spread the cold filling, then cover with the rest of the shell, smoothing it with wet hands.
Success cueThe top is even with no gaps.
- 05
Scoring
5 minutesCut deep diamonds, pour the remaining olive oil into the cuts and press a pine nut onto each piece.
Success cueThe cuts reach the bottom of the pan.
- 06
Baking
42 minutesOven heatBake for 40 to 45 minutes.
Success cueThe edges are browned and crisp.
- 07
Resting
15 minutesLeave for 15 minutes before lifting out the pieces.
Success cueThe pieces lift out whole.
Cooking tips
Ice water gives the shell enough moisture to spread thinly without turning heavy.
- • Keep the shell mixture cold while processing
- • Cool the filling before layering
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 705
- Protein
- 36.7g
- Carbs
- 51.8g
- Fat
- 40.6g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
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