Kibbeh bil Sanieh (Baked Lebanese Kibbeh)
Layers of spiced fine burghul and lamb mince sandwich a savoury pine nut filling, baked to a golden crisp in a traditional tray.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Food processor
- •30 cm round metal baking tray
- •Frypan
- •Chef's knife
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 26 g
- carbs
- 31 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 485 kcal
Instructions
- 1
Soak the fine burghul in cold water for 10 minutes, then squeeze firmly to remove excess moisture.
- 2
Heat 1 tbsp of olive oil in a frypan over medium heat and toast pine nuts until golden, then set aside.
- 3
Add diced onion to the pan and cook until soft and sweet, about 5 minutes.
- 4
Add 300 g lamb mince, half the spices, salt, and pepper, cooking until browned and crumbly.
- 5
Stir the toasted pine nuts into the cooked meat filling and set aside to cool slightly.
- 6
Process the soaked burghul, grated onion, lean lamb, remaining spices, and iced water until a smooth paste forms.
- 7
Preheat the oven to 200°C and generously brush a 30 cm round baking tray with olive oil.
- 8
Press half of the burghul paste evenly across the base of the tray using wet hands.
- 9
Spread the warm meat and pine nut filling evenly over the bottom layer.
- 10
Flatten small portions of the remaining paste in your hands and patch them together over the filling.
- 11
Smooth the top with wet hands and score a decorative diamond pattern with a sharp knife.
- 12
Pour remaining olive oil over the top and bake for 35 to 40 minutes until deeply golden.
Chef's tips
Wet your hands frequently with iced water when smoothing the kibbeh paste to prevent sticking. Let the baked tray rest for 10 minutes before slicing along the scored diamond lines so it holds together neatly.
Ingredient substitutions
- lean lamb mince → lean beef topside mince
- pine nuts → slivered toasted almonds
Storage
Cover leftover baked kibbeh tightly in the fridge for up to 3 days.
Reheating
Reheat slices in a 180°C oven for 10 minutes until heated through and crisp on the edges.
Common mistakes to avoid
- •Failing to squeeze excess moisture from the soaked burghul, which makes the outer shell soggy.
- •Not scoring the diamond cuts deeply enough before baking, preventing oil from crisping the inner layers.
Serving suggestions
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