Kibbeh bil Saniyeh – Baked Middle Eastern Kibbeh

Kibbeh bil Saniyeh – Baked Middle Eastern Kibbeh

Kibbeh bil Saniyeh is the baked version of the classic Middle Eastern kibbeh: layers of seasoned bulgur and ground beef filled with a flavorful spiced meat mixture and pine nuts, then baked until golden.

This recipe has a little history in my kitchen. My sister-in-law Denise taught me how to make it years ago from her grandmother’s recipe. Over time, I’ve made a few changes and adapted it to the way I cook today, but I’ll always be grateful to her for introducing me to this dish.

Recipe by Jaia Kiesel 
instagram: @anotherchayainthekitchen

It’s hearty, full of warm spices, and especially good served straight from the oven with tahini and lots of fresh lemon.

Ingredients

For the Kibbeh Dough

* 2 1/2 cups fine bulgur wheat
* 2 1/2 cups water, for soaking
* 1/2 cup all-purpose flour
* 1 cup water
* 100–150 g (3.5–5 oz) ground beef
* 1 1/2 cups breadcrumbs, plus more for topping
* 1 heaping tbsp ground cumin
* 1 heaping tbsp paprika
* 1/2–1 tbsp salt, or to taste

For the Meat Filling

* 1 onion, finely chopped
* 2 generous tbsp baharat
* 1 tbsp salt, or to taste
* 800 g (about 1 3/4 lb) ground beef
* 1 generous handful pine nuts
* Oil, as needed for sautéing

If you don’t have baharat, you can substitute allspice. Pine nuts can also be replaced with chopped walnuts or almonds.

For Serving

* Tahini
* Fresh lemon wedges — plenty of them

Instructions

1. Soak the bulgur

Place the fine bulgur in a large bowl and add 2 1/2 cups of water. Let it soak for approximately 30 minutes, or until the bulgur has absorbed the liquid.

1. Make the kibbeh dough

Add the flour, 1 cup of water, 100–150 g of ground beef, breadcrumbs, cumin, paprika, and salt to the soaked bulgur.

Mix and knead everything together very well with your hands until you have a cohesive mixture that can easily be pressed and shaped.

1. Prepare the meat filling

Heat a little oil in a large skillet. Add the chopped onion, baharat, and salt and sauté until the onion begins to soften and the spices become fragrant.

Add the ground beef and cook, breaking it apart as you go, until completely cooked through.

Stir in a generous handful of pine nuts and remove from the heat.

1. Assemble

Press half of the kibbeh dough evenly into the bottom of a baking dish, using your hands to create a compact layer.

Spread the meat filling evenly over the top.

Take portions of the remaining kibbeh dough and flatten them between your hands. Place them gently over the meat filling, working piece by piece until the entire surface is covered. Use your hands to join the pieces together and smooth the top into an even layer.

1. Score & Bake

Using a sharp knife, score the top into squares before baking. Sprinkle with a little extra breadcrumbs.

Bake at 300°F (150°C) for approximately 1 hour, or until cooked through and lightly golden on top.

Serve warm with tahini and plenty of freshly squeezed lemon.

This is one of those dishes that doesn’t need much else on the table — warm spices, savory beef, a little nuttiness from the pine nuts, creamy tahini, and that hit of fresh lemon at the end.