Baked Kibbeh (Kibbeh bil Sanieh)

Name: Baked Kibbeh (Kibbeh bil Sanieh)
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 500g lean lamb or beef mince; 2 cups fine bulgur wheat; 1 onion, grated; 1 tsp ground allspice; 1/2 tsp ground cinnamon; Salt and pepper; 400g lamb mince; 2 onions, finely diced; 1/2 cup pine nuts, toasted; 1 tsp allspice; 1/2 tsp cinnamon; 2 tbsp pomegranate molasses; Olive oil

45mPrep40mCook8ServesAdvancedDifficulty

If there is one dish that defines Lebanese home cooking, it is kibbeh. This baked version - kibbeh bil sanieh - is the one families make for Sunday lunches and special occasions. A spiced meat-and-bulgur shell hugging a savoury filling of lamb, onions and toasted pine nuts.

LambBulgurFamily MealBaked

Ingredients

For the kibbeh shell

●500g lean lamb or beef mince
●2 cups fine bulgur wheat
●1 onion, grated
●1 tsp ground allspice
●1/2 tsp ground cinnamon
●Salt and pepper

For the filling

●400g lamb mince
●2 onions, finely diced
●1/2 cup pine nuts, toasted
●1 tsp allspice
●1/2 tsp cinnamon
●2 tbsp pomegranate molasses
●Olive oil

Method

1
Rinse the bulgur and soak in cold water for 15 minutes. Drain and squeeze completely dry.
2
For the filling, sauté the onions in olive oil until soft. Add the lamb and spices, cook until browned. Stir through pine nuts and pomegranate molasses. Set aside.
3
For the shell, knead the mince, drained bulgur, grated onion and spices together until smooth and paste-like. Wet your hands to help.
4
Press half the kibbeh mixture into an oiled baking dish in an even layer.
5
Spread the filling over the top, then cover with the remaining kibbeh, smoothing the surface.
6
Score into diamonds with a knife, drizzle with olive oil, and bake at 200°C for 35-40 minutes until deep golden.

Teta's Tips

✦Keep a bowl of iced water beside you to wet your hands while shaping - it stops the mix sticking.
✦Ask your butcher to mince the meat twice for a smoother shell.
✦Serve with laban (yoghurt) and a simple salad.

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From the cookbook