📝 About This Recipe
Kibbeh bi Sanieh is the soul-warming centerpiece of Lebanese family gatherings, featuring two layers of spiced meat and bulgur dough sandwiching a savory, pine-nut-studded filling. Unlike the fried versions, this baked rendition offers a sophisticated textural contrast between the crisp, diamond-patterned crust and the moist, aromatic center. Infused with the warm notes of Lebanese Seven Spice and fresh mint, it is a masterpiece of Middle Eastern culinary heritage that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Kibbeh Dough (Kibbeh Nayyeh Base)
- 2 cups Fine Brown Bulgur (rinsed and drained well)
- 1 lb Lean Ground Beef or Lamb (very finely ground, low fat content is essential)
- 1 Yellow Onion (small, grated into a paste)
- 1/4 cup Fresh Mint Leaves (finely minced)
- 1 tablespoon Lebanese Seven Spice (mixture of allspice, black pepper, cinnamon, clove, nutmeg, ginger, and fenugreek)
- 2 teaspoons Salt (adjust to taste)
- 1/4 cup Ice Water (added gradually to keep the meat cold and emulsified)
The Hashweh (Meat Filling)
- 1/2 lb Ground Beef or Lamb (can be slightly higher fat for moisture)
- 2 medium Yellow Onions (finely diced)
- 1/3 cup Pine Nuts (toasted until golden)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
- 1/2 teaspoon Cinnamon
- 1 teaspoon Sumac (adds a lovely citrusy tang)
Assembly and Topping
- 1/2 cup Clarified Butter (Ghee) or Olive Oil (melted, for brushing and pouring over the top)
👨🍳 Instructions
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1
Rinse the fine bulgur in a fine-mesh sieve under cold water. Drain thoroughly and let it sit in a bowl for about 15 minutes to soften; do not soak it in standing water or it will become mushy.
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2
Prepare the filling (Hashweh): Heat olive oil in a large skillet over medium-high heat. Add the diced onions and sauté until translucent and soft, about 5-7 minutes.
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3
Add the ground meat to the skillet, breaking it apart with a wooden spoon. Cook until browned. Stir in the salt, cinnamon, sumac, and toasted pine nuts. Set aside to cool completely before assembly.
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4
Prepare the dough: In a food processor, pulse the grated onion and fresh mint until a smooth paste forms. Add the lean ground meat and pulse until the meat is smooth and pasty.
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5
Transfer the meat mixture to a large bowl. Add the softened bulgur, Seven Spice, and salt. Knead the mixture by hand, occasionally dipping your hands in ice water to keep the meat cool and help the ingredients bind.
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6
Knead for about 5-10 minutes until the dough is uniform and holds its shape perfectly. If it feels too dry, add a tablespoon of ice water at a time.
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7
Preheat your oven to 400°F (200°C). Generously grease a 10-inch or 12-inch round baking tray (sanieh) with 2 tablespoons of melted ghee or olive oil.
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8
Divide the kibbeh dough into two equal halves. Take small handfuls of the first half, flatten them between your palms, and patch them together to cover the bottom of the tray in an even 1/2-inch layer.
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9
Spread the cooled Hashweh filling evenly over the bottom kibbeh layer, leaving a tiny 1/4-inch margin at the very edges.
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10
To create the top layer, flatten pieces of the remaining dough on a piece of parchment paper or plastic wrap to the size of the tray, then carefully flip it onto the filling. Alternatively, patch it together piece by piece as you did with the bottom layer.
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11
Smooth the top surface with wet hands to create a perfectly flat, polished finish. Use a sharp knife to cut a diamond pattern into the top layer, slicing all the way through to the bottom.
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12
Pour the remaining melted ghee or olive oil over the top, ensuring it seeps into the cut lines. This creates the signature crispy texture.
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13
Bake for 35-45 minutes until the kibbeh is a deep golden brown and the edges are pulling away slightly from the sides of the pan.
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14
Remove from the oven and let it rest for 10 minutes. This is crucial for the layers to set so they don't crumble when served.
💡 Chef's Tips
Always use the leanest meat possible for the dough; fat will cause the kibbeh to shrink and become rubbery. Keep a bowl of ice water nearby while assembling to prevent the dough from sticking to your hands. If you don't have Lebanese Seven Spice, a mix of equal parts allspice and black pepper with a pinch of cinnamon is a good substitute. Don't skip the diamond pattern; it's not just for aesthetics, it allows the oil to penetrate and cook the layers evenly. For an extra smooth dough, you can run the final meat and bulgur mixture through the food processor one last time.
🍽️ Serving Suggestions
Serve warm with a side of thick, creamy Labneh or Greek yogurt. A crisp Lebanese Salata (tomato, cucumber, parsley) provides a refreshing acidic contrast. Pairs beautifully with a side of wild cucumber pickles (Kabees) and fresh radishes. Serve with a glass of Arak or a light, dry Rosé to complement the warm spices. Leftovers make a fantastic sandwich filling inside warm pita bread with a smear of hummus.