Name: Kibbeh bil Saniyeh (Kibbeh Tray Bake)
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 300 g fine bulgur, rinsed and drained; 500 g ground beef or lamb, divided; 1 large onion, finely chopped; 2 tbsp pine nuts; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp dried mint; A handful of parsley, chopped; 2 tbsp olive oil; Salt and black pepper

Instructions

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1Soak the bulgur 15 minutes, drain and squeeze dry. Knead with half the meat, the onion, allspice, mint, salt and pepper into a smooth paste.

2Fry the remaining meat until browned, season with cinnamon and parsley, and stir in the toasted pine nuts.

3Press half the bulgur shell into an oiled tray, spread the meat filling, cover with the rest of the shell, smoothing with wet hands.

4Score diamond lines with a knife and drizzle with olive oil.

5Bake at 190°C for 35 minutes until deeply golden. Serve warm.

Chef's Tip

Knead bulgur and raw meat into a smooth paste, not a mixture — wet hands and firm pressure prevent cracks.

More tips ↓

Score diamond lines before baking: they let steam escape and keep the top crisp.
Bake until deeply golden; pale kibbeh means a dense, undercooked shell.

Kibbeh bil Saniyeh (Kibbeh Tray Bake)

Ingredients

Instructions

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