📝 About This Recipe
Kibbeh Sanieh is the soul-warming, baked version of Lebanon’s national dish, featuring two layers of silken, spiced meat and bulgur dough sandwiching a savory, pine-nut-studded filling. Unlike the fried version, this 'in-the-pan' preparation offers a delightful contrast between the crispy, diamond-patterned crust and the moist, aromatic center. Infused with the warm fragrance of Seven Spices and clarified butter, it is a centerpiece of Middle Eastern hospitality that brings elegance to any dinner table.
🥗 Ingredients
The Kibbeh Dough (Outer Layers)
- 500 grams Extra-lean ground beef or lamb (ground to a paste-like consistency)
- 2 cups Fine brown bulgur wheat (rinsed and drained)
- 1 medium Yellow onion (grated and squeezed of excess juice)
- 1 tablespoon Lebanese Seven Spices (or a mix of allspice, cinnamon, and cloves)
- 1 teaspoon Dried mint
- 1/4 cup Ice water (added gradually to maintain texture)
- 2 teaspoons Salt
The Hashweh (Sautéed Filling)
- 300 grams Ground beef or lamb (standard fat content)
- 2 large Onions (finely diced)
- 1/3 cup Pine nuts (toasted until golden)
- 1 tablespoon Pomegranate molasses (for a subtle tang)
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Olive oil
Finishing Touches
- 1/2 cup Clarified butter (Ghee) (melted; or use high-quality olive oil)
👨🍳 Instructions
-
1
Rinse the fine bulgur wheat thoroughly under cold water. Drain well and let it sit for 15-20 minutes to soften and absorb residual moisture.
-
2
Prepare the filling (Hashweh): Heat olive oil in a skillet over medium heat. Sauté the diced onions until translucent and soft, about 8 minutes.
-
3
Add the 300g ground meat to the skillet. Cook, breaking it apart with a wooden spoon, until browned. Stir in the toasted pine nuts, cinnamon, salt, and pomegranate molasses. Set aside to cool completely.
-
4
Prepare the kibbeh dough: In a food processor, pulse the grated onion with the lean meat, salt, seven spices, and dried mint until a smooth paste forms.
-
5
In a large bowl, combine the meat paste with the softened bulgur. Knead by hand for several minutes, occasionally dipping your hands in ice water to keep the dough cool and pliable. The texture should be like a smooth, elastic dough.
-
6
Preheat your oven to 400°F (200°C). Generously grease a 12-inch round baking tray or a rectangular baking dish with 2 tablespoons of the melted ghee.
-
7
Divide the kibbeh dough into two equal halves. To form the bottom layer, take small handfuls of dough, flatten them between your palms, and patch them across the bottom of the tray until the surface is covered.
-
8
Smooth the bottom layer with wet fingers to create an even surface. Spread the cooled Hashweh filling evenly over the dough, leaving a 1/2-inch border at the edges.
-
9
For the top layer, flatten pieces of the remaining dough and carefully place them over the filling. Seal the edges where the top and bottom layers meet to lock in the juices.
-
10
Dip your hand in cold water and smooth the top surface until it is perfectly flat and glossy.
-
11
Using a sharp knife, score the top layer into a diamond pattern. Cut all the way through to the bottom of the pan to allow the heat and ghee to penetrate.
-
12
Pour the remaining melted ghee evenly over the top, ensuring it seeps into the scored lines.
-
13
Bake for 35-45 minutes until the kibbeh is a deep golden brown and the edges are crisp and pulling away from the sides of the pan.
-
14
Remove from the oven and let it rest for 10 minutes before serving. This allows the juices to redistribute for a moist interior.
💡 Chef's Tips
Always use the leanest meat possible for the dough (kibbeh) to prevent the layers from shrinking or becoming greasy. If the dough feels too dry while kneading, add ice water one tablespoon at a time; the cold keeps the meat fat from melting. For a vegetarian twist, the filling can be made with Swiss chard, chickpeas, and walnuts. Don't skip the scoring—the diamond pattern isn't just for aesthetics; it ensures even cooking and allows the fat to crisp the bottom layer. Use brown fine bulgur for a nuttier flavor and better texture compared to white bulgur.
🍽️ Serving Suggestions
Serve with a side of creamy labneh or whole-milk yogurt sprinkled with dried mint. A crisp Fattoush salad with sumac dressing provides a bright, acidic contrast to the rich meat. Pair with pickled turnips (Kabees El Lift) for a traditional salty crunch. Serve alongside a bowl of hot lentil soup (Shorbat Adas) for a complete winter meal. A glass of chilled Arak diluted with water is the traditional beverage of choice for this feast.