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Middle Eastern/Lebanese · Dinner

Kibbeh bil Sanieh

Non-vegMedium

Diet: Non-veg · High-protein

Kibbeh bil Sanieh is a Middle Eastern/Lebanese dish. Use fine bulgur and knead until the shell binds together.

Prep
35 min
Cook
45 min
Rest, soak, marinate or chill
20 min
Total
100 min
Servings
6
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kibbeh bil Sanieh.
Representative photograph of Kibbeh bil Sanieh. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Shell

Filling

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Shell · About 20 min

  1. Soak bulgur in water from 250 g fine bulgur, 300 ml hot water, 500 g minced lean lamb, 150 g onion, grated, 1 tsp allspice, 1 tsp salt 20 minutes, squeeze dry and knead with remaining shell ingredients until sticky.

    Check: Look for this result: sticky.

Filling · About 10 min

  1. Fry 25 ml olive oil, 300 g minced lamb, 150 g onion, chopped, 50 g pine nuts, ½ tsp cinnamon in its oil 10 minutes until mince reaches 71°C / 160°F; cool.

    Check: Look for this result: mince reaches 71°C / 160°F; cool.

Bake · About 45 min

  1. Heat oven to 190°C / 375°F. Press half the shell into a 25 cm dish, add filling and remaining shell. Score diamonds, drizzle 40 ml olive oil and bake 40–45 minutes to 74°C / 165°F.

    Check: The food must be hot through at 190°C / 375°F.

Tips

  • Use fine bulgur and knead until the shell binds together.
  • Judge Kibbeh bil Sanieh by the texture and doneness signs in its steps. Your pan and heat affect how long Kibbeh bil Sanieh takes to cook.

Substitutions

  • Use lean beef instead of lamb.

Storage

  • Get perishable Kibbeh bil Sanieh into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kibbeh bil Sanieh within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kibbeh bil Sanieh to 74°C / 165°F, stirring or turning it for even heating. When Kibbeh bil Sanieh is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kibbeh bil Sanieh includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kibbeh bil Sanieh becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Kibbeh bil Sanieh one day ahead. For Kibbeh bil Sanieh, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kibbeh bil Sanieh on the day of serving.

FAQ

What matters most when making Kibbeh bil Sanieh?

Use fine bulgur and knead until the shell binds together.

What can I substitute in Kibbeh bil Sanieh?

Use lean beef instead of lamb.

Can I prepare Kibbeh bil Sanieh ahead?

Prepare the measured ingredients for Kibbeh bil Sanieh one day ahead. For Kibbeh bil Sanieh, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kibbeh bil Sanieh on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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