📝 About This Recipe
Kibbeh Sajieh is a rustic, soul-warming masterpiece hailing from the mountainous regions of Lebanon, particularly celebrated in the North. Unlike the common torpedo-shaped kibbeh, these are hand-molded into flat, disc-like 'crowns' and grilled over an open flame or a 'Saj' to achieve a smoky, charred exterior. Each bite offers a sophisticated contrast between the zesty, sumac-spiked lamb filling and the silky, bulgur-wheat crust, making it the ultimate centerpiece for a traditional Lebanese hot mezze spread.
🥗 Ingredients
The Kibbeh Shell (Kibbeh Nayyeh Base)
- 2 cups Fine Brown Bulgur (rinsed and drained well)
- 500 grams Lean Ground Lamb or Beef (processed until paste-like (Kibbeh meat))
- 1 medium Yellow Onion (very finely grated)
- 1 teaspoon Lebanese Seven Spices (mixture of allspice, cinnamon, cloves, etc.)
- 1/2 teaspoon Dried Marjoram (rubbed between palms)
- to taste Salt and Black Pepper
The Aromatic Filling (Hashweh)
- 300 grams Ground Lamb (with 15% fat for juiciness)
- 2 large Onions (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 2 tablespoons Ground Sumac (for a bright, tart flavor)
- 1 tablespoon Pomegranate Molasses (high quality, thick consistency)
- 1 tablespoon Ghee or Clarified Butter (for sautéing)
For Grilling and Garnish
- 1/4 cup Extra Virgin Olive Oil (for brushing)
- 3-4 pieces Fresh Mint Sprigs (for garnish)
👨🍳 Instructions
-
1
Begin by soaking the fine bulgur in a bowl with just enough cold water to cover it. Let it sit for 15 minutes until the grains soften and absorb the moisture.
-
2
Prepare the filling (Hashweh): Heat ghee in a large skillet over medium-high heat. Add the diced onions and sauté until translucent and slightly golden.
-
3
Add the 300g ground lamb to the skillet. Break it apart with a wooden spoon and cook until browned. Stir in the salt, pepper, sumac, and pomegranate molasses. Fold in the toasted pine nuts and set aside to cool completely.
-
4
For the shell: Squeeze any excess water from the soaked bulgur. In a large bowl or a food processor, combine the bulgur, the 500g lean meat paste, grated onion, seven spices, marjoram, salt, and pepper.
-
5
Knead the shell mixture vigorously by hand (keep a bowl of ice water nearby to dampen your hands) until it forms a smooth, cohesive dough that doesn't stick to the bowl.
-
6
Divide the kibbeh dough into equal balls, roughly the size of a large lemon.
-
7
To shape the 'Sajieh', take one ball and flatten it into a thin disc on a piece of plastic wrap. Repeat with a second ball so you have two identical discs.
-
8
Place 2 tablespoons of the cooled filling into the center of one disc, leaving a 1-cm border around the edges.
-
9
Carefully place the second disc over the filling. Pinch the edges firmly together to seal, then smooth them out with a touch of ice water to create a perfect, flat circle.
-
10
Using a knife or a skewer, gently prick the top of each kibbeh disc once to allow steam to escape during grilling.
-
11
Preheat your grill or a heavy cast-iron griddle to medium-high heat. Lightly brush the grill grates with olive oil.
-
12
Brush both sides of the kibbeh discs with olive oil and place them on the grill. Cook for 5-7 minutes per side, or until they develop deep grill marks and a crispy crust.
-
13
Once the meat is cooked through and the exterior is golden-brown and fragrant, remove from the heat.
-
14
Let the Kibbeh Sajieh rest for 3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use the leanest possible meat for the shell (Kama) to ensure it holds its shape without shrinking. Keep your hands moist with ice-cold water while shaping to prevent the dough from sticking and to achieve a smooth finish. Ensure the filling is completely cool before stuffing; warm filling will melt the fat in the shell and cause it to break apart. If you don't have an outdoor grill, a cast-iron 'Saj' or griddle pan indoors works beautifully to achieve that signature char. For an extra layer of flavor, add a pinch of dried rose petals to the Seven Spice mix.
🍽️ Serving Suggestions
Serve hot alongside a bowl of cool, creamy Labneh or Greek yogurt drizzled with olive oil. Pair with a crisp Fattoush salad to balance the richness of the lamb with zesty vegetables. A side of pickled wild cucumbers (Kabees) and fresh radishes provides a necessary crunch. Accompany with a glass of Arak (Levantine anise-based spirit) diluted with water and ice for the ultimate traditional experience. Enjoy with fresh, warm Lebanese flatbread to scoop up any stray bits of the delicious sumac filling.