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
Scale
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.
