Lebanese
Kibbeh bil Sanieh
Lebanese baked bulgur and beef kibbeh
A Lebanese tray-baked kibbeh with spiced beef and fine bulgur enclosing a pine-nut and onion filling.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Lebanese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Kibbeh bil Sanieh
Ingredients
Main
Method
- 1
Cook one chopped onion with one-third of the beef, half the spices and pine nuts until dry; cool.
- 2
Knead the remaining beef with bulgur, remaining onion, spices, salt and cold water into a cohesive paste.
- 3
Press half the kibbeh mixture into an oiled baking dish, spread over the filling and cover with the remainder.
- 4
Score into diamonds, drizzle with olive oil and bake at 200°C until browned and cooked through.
Kibbeh bil sanieh is the tray-baked Lebanese form of kibbeh, layering a bulgur-and-meat shell around a seasoned filling.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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