If you love dishes that bring together the warmth of spices, the heartiness of beef, and the fresh zing of herbs, then you are going to adore this Baked Kibbeh (Kibbeh Bil Sanieh) with Spiced Beef and Fresh Herbs Recipe. This traditional Middle Eastern classic is a delightful casserole made of bulgur wheat and ground beef layered with a flavorful spiced filling, baked to perfection with a golden crust that’s incredibly satisfying. It’s one of those recipes that fills the whole house with inviting aromas and invites you to gather around the table with friends and family. Prepare for a mouthwatering experience that feels both rustic and refined!
Ingredients You’ll Need
Every ingredient here plays a vital role, creating the perfect balance of texture, flavor, and color. From the bulgur providing that quintessential chewy base to the aromatic fresh herbs and spices that elevate the beef filling, these simple components turn into something spectacular.
- Fine Bulgur: This is the foundation of your kibbeh dough, giving it a smooth yet sturdy texture perfect for shaping and baking.
- Ground Beef (Extra Lean, ground 3x): Ensures a tender, lean texture that blends seamlessly throughout the layers.
- Kamoune: A freshly ground spice blend that infuses the dough with authentic Middle Eastern depth and warmth.
- Hot Water: Used to soak the bulgur, softening it for better integration with the meat and spices.
- Salt and Kibbeh Spice Mix: Essential seasonings that bring out the rich, savory notes in every bite.
- Pine Nuts (for décor and filling): Toasted to add a delightful crunch and a buttery contrast to the meat.
- Olive Oil: For greasing and drizzling, contributing moisture and a subtly fruity flavor.
- Large Onion (Chopped): Adds sweetness and depth when caramelized with the meat.
- Canola or Avocado Oil: Provides a neutral base for sautéing without overpowering the spices.
- Seven Spices: A warm, aromatic blend that transforms the beef filling into something truly special.
- Black Pepper: To add a gentle kick and complexity.
- Red Bell Pepper, Mint Leaves, and Dried Marjoram: Combined in the Kamoune mix, these ingredients brighten the flavors and add fresh herbal notes.
- Fresh Habanero (optional): For those who love a bit of heat, a small amount packs a vibrant punch without overwhelming the dish.
How to Make Baked Kibbeh (Kibbeh Bil Sanieh) with Spiced Beef and Fresh Herbs Recipe
Step 1: Soak the Bulgur
Start by placing 1 cup of fine bulgur in a large bowl and pouring 1½ cups of hot water over it. This step is crucial because the hot water softens the bulgur, making it pliable and ready to form the luscious kibbeh dough. Let it sit while you proceed to prepare other ingredients.
Step 2: Prepare the Kamoune Mixture
This step is where the magic blend of spices and fresh herbs truly comes alive. Add 1 cup of fine bulgur, half an onion, red bell pepper, mint leaves, dried marjoram, kibbeh spice mix, salt, and a touch of habanero (if you dare) into a food processor. Pulse until everything is finely chopped and well combined. This fragrant mixture contributes a delicate freshness and gentle warmth to the dough.
Step 3: Cook the Beef Filling
Heat a tablespoon of canola oil in a skillet and toast the pine nuts until golden brown—this brings out their nutty flavor beautifully. Remove and set aside. Now, add the ground beef and cook on medium heat until browned. Toss in the chopped onion, the rest of the oil, salt, seven spices, and black pepper. Stir in the toasted pine nuts, then cook everything together until the onions are translucent. This aromatic filling is the heart of the kibbeh, packed with layers of flavor.
Step 4: Combine the Dough Mixture
Knead the soaked bulgur with your hands for a few minutes until it becomes like a soft dough. Add in the extra lean ground beef, the freshly prepared Kamoune, salt, and kibbeh spice mix. Mix thoroughly by hand until fully combined. For an ultra-smooth texture, divide the dough in two and pulse each half briefly in the food processor before adding back to the bowl.
Step 5: Prepare the Baking Dish
Preheat your oven to 375 degrees Fahrenheit. Grease a 12-inch or 14-inch round baking dish with a tablespoon of olive oil to prevent sticking and help create a crisp crust on the kibbeh.
Step 6: Assemble the Layers
With your hands, evenly spread half the kibbeh dough across the bottom of the greased baking dish. This acts as a sturdy base. Spoon the savory beef and onion filling over the bottom layer, spreading it out evenly for consistent flavor in every bite.
Step 7: Top with the Remaining Dough
Take handfuls of the remaining kibbeh dough and flatten them into patties with your hands, placing them over the beef filling to completely cover it. Use a bit of water on your hands as necessary to smooth the top layer and ensure the patties stick together, creating a beautiful, sealed crust.
Step 8: Score, Decorate, and Bake
Using a large knife, slice the kibbeh diagonally into diamond-shaped pieces—this traditional scoring helps it cook evenly and makes serving a breeze. Sprinkle pine nuts on each slice, then drizzle with two tablespoons of olive oil to encourage browning. Bake in the preheated oven for about 50 to 55 minutes until the top is golden brown and the meat is cooked through.
How to Serve Baked Kibbeh (Kibbeh Bil Sanieh) with Spiced Beef and Fresh Herbs Recipe
Garnishes
To elevate the presentation and add bursts of fresh flavor, garnish your baked kibbeh with chopped fresh parsley or mint leaves. A few dollops of creamy yogurt or a drizzle of tahini sauce on the side also complement the spice beautifully, balancing richness and brightness.
Side Dishes
This cozy casserole pairs wonderfully with simple sides like a crisp cucumber and tomato salad dressed in lemon vinaigrette or a tangy tabbouleh with fresh herbs. For a heartier meal, serve alongside roasted vegetables or warm pita bread to scoop up every last bit of the delicious layers.
Creative Ways to Present
For a stunning centerpiece, arrange the diamond-shaped kibbeh pieces onto a large platter with scattered toasted pine nuts and mint sprigs. Serve with an assortment of dips such as baba ganoush or muhammara on the side to delight guests with a variety of flavors and textures.
Make Ahead and Storage
Storing Leftovers
Leftover baked kibbeh can be stored in an airtight container in the refrigerator for up to three days. It retains its flavor beautifully and makes for an easy next-day meal or snack.
Freezing
You can freeze the assembled but unbaked kibbeh for up to one month. Wrap the dish tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, thaw overnight in the refrigerator and proceed with scoring, garnishing, and baking as usual.
Reheating
Reheat leftover portions in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes to regain that crisp top and warm the filling through. Avoid microwaving to keep the texture intact and delicious.
FAQs
Can I make Baked Kibbeh (Kibbeh Bil Sanieh) with Spiced Beef and Fresh Herbs Recipe vegetarian?
Absolutely! You can substitute the ground beef with a mixture of cooked lentils, finely chopped mushrooms, or walnuts with the same spice blend to maintain the rich flavor profile while keeping it meat-free.
What type of bulgur is best for this recipe?
Fine or very fine bulgur is best because it absorbs the liquid well and produces a smooth dough, which is essential for shaping the kibbeh and achieving the traditional texture.
Can I prepare the kibbeh dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it refrigerated. Just cover it tightly to prevent drying out before assembling and baking.
Is there a gluten-free alternative for bulgur?
The traditional recipe calls for bulgur, which is wheat-based and not gluten-free. For gluten-free alternatives, some people use finely ground quinoa or millet, but the texture will be different from classic kibbeh.
How spicy is the habanero in this dish?
The habanero adds a subtle heat that enhances the flavor without overpowering. You can omit or reduce it if you prefer a milder dish, and the other spices will still deliver plenty of warmth.
Final Thoughts
Sharing this Baked Kibbeh (Kibbeh Bil Sanieh) with Spiced Beef and Fresh Herbs Recipe feels like passing down a treasured family secret. Its rich layers of flavor, the satisfying textures, and the aromatic spices make it a dish you’ll want to come back to time and again. Trust me, once you make it, this kibbeh will become one of your new go-to comfort foods that never fails to impress and delight.
Print
Baked Kibbeh (Kibbeh Bil Sanieh) with Spiced Beef and Fresh Herbs Recipe
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 110 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Description
Kibbeh Bil Sanieh, also known as baked kibbeh, is a traditional Middle Eastern dish featuring a flavorful blend of fine bulgur and ground beef, layered and baked to perfection. This recipe combines aromatic spices, sautéed pine nuts, and a rich beef and onion filling to create a hearty, comforting dish served in diamond-shaped slices.
Ingredients
Dough and Kamouneh
- 1 cup Fine Bulgur
- 1½ cups Hot Water
- 1 cup Fine Bulgur (for Kamouneh)
- ½ Onion
- ¼ cup Red Bell Pepper
- ½ cup Mint Leaves
- 1 tbsp Kibbeh Spice Mix
- ½ tsp Dried Marjoram
- 1 tsp Salt
- 1 tsp Fresh Habanero (or Chili Pepper, optional)
Filling
- 1 lb Ground Beef (extra lean, ground 3x)
- 1 large Onion (chopped)
- 3 tbsp Canola Oil (or Avocado Oil)
- ¼ cup Pine Nuts
- 1 tbsp Seven Spices
- 1 tsp Salt
- ½ tsp Black Pepper
Dough Mix
- 1 lb Ground Beef
- 1 tsp Salt
- 1 tsp Kibbeh Spice Mix
- 3 tbsp Olive Oil (plus extra for drizzling)
- 1 tbsp Pine Nuts (for decoration)
Instructions
- Soak Bulgur: In a large bowl, place 1 cup of fine bulgur and pour 1½ cups of hot water over it. Let it soak for a few minutes until the bulgur softens.
- Prepare Kamouneh: In a food processor, combine 1 cup fine bulgur, half an onion, ½ cup mint leaves, ¼ cup red bell pepper, 1 tbsp kibbeh spice mix, ½ tsp dried marjoram, 1 tsp salt, and 1 tsp fresh habanero (optional). Process until the mixture is finely chopped and well combined. Set aside.
- Cook Filling: Finely chop one large onion. Heat 1 tbsp canola oil in a large skillet. Add ¼ cup pine nuts and sauté until golden brown, then set aside. Add the 1 lb extra lean ground beef to the skillet and cook over medium heat for about 5 minutes until browned. Add chopped onion, remaining 2 tbsp canola oil, 1 tsp salt, 1 tbsp seven spices, and ½ tsp black pepper. Stir in the toasted pine nuts and cook until the onion is translucent, about 3-4 minutes. Remove from heat and let cool.
- Prepare Dough Mixture: Knead the soaked bulgur with your hands for a few minutes until smooth and mashed. Add 1 lb ground beef, the prepared Kamouneh, 1 tsp salt, and 1 tbsp kibbeh spice mix. Mix thoroughly by hand until fully combined. Divide the mixture into two halves.
- Process Dough: Place half of the kibbeh dough into the food processor and pulse for about 20 seconds until fully incorporated and smooth. Repeat with the other half and return all the dough to a bowl.
- Prepare Baking Dish: Preheat the oven to 375°F (190°C). Grease a 12 to 14-inch round baking dish with 1 tbsp olive oil.
- Layer the Kibbeh: Using your hands, spread half of the kibbeh mixture evenly across the bottom of the baking dish. Spread the beef and onion filling evenly over this layer.
- Top Layer: Take handfuls of the remaining kibbeh mixture and press down firmly to form flat patties. Place these patties over the filling, covering completely. Use a little water as needed to smooth and bind the top layer.
- Score and Decorate: Using a large knife, cut the kibbeh diagonally into diamond shapes. Sprinkle pine nuts over each slice and drizzle about 2 tbsp olive oil evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 50-55 minutes until the top is browned and the meat is fully cooked through.
Notes
- Soaking the bulgur properly ensures a smooth dough for easy handling and better texture.
- Using extra lean beef for the dough keeps the kibbeh from becoming greasy.
- The seven spices and kibbeh spice mix are essential for authentic Middle Eastern flavor—blend your own if unavailable.
- To make the dish less spicy, omit the fresh habanero or chili pepper in the Kamouneh.
- If you prefer, substitute canola oil with avocado or olive oil for a healthier option.
- Ensure the baking dish is well-greased to prevent sticking and aid browning.
- Allow the kibbeh to rest for 10 minutes after baking before serving for easier slicing.
