KIBBEH BIL SANIEH (BAKED KIBBEH)

Kibbeh is the Lebanese dish par excellence. A mixture of bulgur, lamb or beef and onions, kibbeh taste might differ slightly in terms of the spices used. My mother loved marjoram in it, and I wouldn’t like to miss this distinctive flavour ever. What makes Kibbeh so very versatile is that you can serve it as Kibbeh nayye (Tartar), as Kibbeh ‘rass (fried stuffed shells or patties), kibbeh bi labaniyyeh (kibbeh shells cooked and served in cooked yoghurt) or as Kibbeh bil Sanieh (baked in the oven). You can also play with your filling by omitting meat altogether, and adding more onions, walnuts and pomegranate seeds.

Kibbeh bil Sanieh is a must when having an opulent meal as it goes well with all mezza dishes like hommos and tabbouleh. You can also prepare it in advance and freeze to save some time.

Making your first kibbeh could be a daunting task, though. My recipe is enough for a large baking pan, and the amount is enough for beginners to start taking the leap into making kibbeh. Once you get confident, you could easily double the recipe to make an extra pan to store in your freezer, or to make a different kibbeh dish. I have posted for you the different steps in photos below, to help you visualize the instructions in the recipe.

Dina Kohl

Kibbeh bil sanieh

Kibbeh baked in the oven

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Prep Time 1 hour hr 20 minutes mins

Cook Time 1 hour hr

Servings: 6 servings

Course: main dish

Cuisine: Lebanese

Ingredients Method Notes

Ingredients

  

for the kibbeh

• 500 g lean meat from a leg of lamb or sirloin beef
• 250 g fine bulgur rinsed, soaked in cold water for 10 minutes, drained
• 1 medium onions 100g, peeled and quartered
• 2 ¼ teaspoons salt
• 1 teaspoon cinnamon
• ½ teaspoon black pepper
• ½ teaspoon allspice
• 1 ½ tablespoons dried marjoram
• 1 teaspoon dried green mint
• 1 tablespoons extra-virgin oil to work the kibbeh
• 150 ml extra-virgin oil to bake

for the stuffing

• 3 tablespoons sunflower oil
• 30 g pine nuts
• 2 medium onions 250 g, peeled and finely chopped
• 250 g minced beef or lamb
• ¼ teaspoon cinnamon
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon allspice
• 1 tablespoon pomegranate syrup
• 1 teaspoon dried marjoram

Method

 

1. For the stuffing: Heat the oil in the frying pan over medium heat and cook the pine nuts, stirring all the time, for about 3 minutes or until golden in colour. Remove with a slotted spoon onto a plate.
2. Sauté the onions in the same frying pan for a few minutes until translucent. Add the meat and the spices and cook over medium-high heat for about 5 minutes or until the meat is done, stirring constantly. Crush the marjoram between the palms of your hands over the meat and mix in the pomegranate syrup. Adjust taste if required and fold in the pine nuts. Set aside for later use.
3. For the kibbeh: Soak the bulgur in cold water for 10 minutes. In the meantime cut meat into small cubes (2 cm). Purée the meat in the food processor and transfer it to the bowl. Next purée the onions to a paste and add to the meat in the bowl. Set aside. Drain the water from the bulgur, transfer to the food processor and process for 2 minutes. Add to the meat and sprinkle with the salt, cinnamon, black pepper, allspice dried marjoram and mint. Mix well with your hands, adding 2 to 3 tablespoons cold water or as needed until it blends well to a smooth kibbeh.
4. Divide kibbeh mixture into 2 halves. Evenly spread one half in the greased pan by flattening small portions of the mixture with your oiled hands, to make a layer of about ½ cm thickness.
5. Evenly spread the reserved stuffing over the first layer, pressing it slightly with your hand. Cover with the remaining kibbeh, by taking small portions at a time and flattening them with your slightly oiled hands. Press and smooth the surface with your hand. You might need to moist your hand with some cold water as well.
6. With a thin-pointed knife cut the second layer in quarters or in 8 portions. Make a criss-cross pattern on the surface of each portion. Pierce the pattern with the tip of a sharp knife to allow oil to seep down. Pinch a hole with your index finger in the middle and pour in the olive oil.
7. Preheat oven (200°C, 400°F). Bake on second lower rack for about 1 hour or until nicely brown. Arrange pieces of kibbeh on a platter and serve hot with saltet laban wa khyar and a mixed salad of your choice.

Notes

All images and text © Dina Bayoud Kohl