Arabic recipesMain dishes
Kibbeh bil Saniyeh: Levantine Baked Tray Kibbeh with Walnuts
Kibbeh bil Saniyeh is the classic oven-baked tray version of Levantine kibbeh, sandwiching a savoury layer of spiced minced lamb, onions, walnuts, and pomegranate molasses between two thin crusts of fine bulgur dough. Scored into geometric diamonds and basted with ghee, it bakes crisp outside and juicy within.
Also known as:Baked kibbeh trayLebanese and Syrian kibbeh maddOven-baked bulgur meat pie
Servings8
Prep time35 min
Cook time35 min
Ingredients
Add ingredients to cart- For the kibbeh crust: 500 g extra-fine white or brown bulgur (soaked 15 minutes in cold water), 400 g very lean finely ground beef or lamb, 1 grated onion, 1 tsp seven-spice, 1/2 tsp cumin, salt
- For the filling: 400 g minced lamb, 2 finely diced onions, 1 tbsp ghee, 1 tsp seven-spice, pinch of cinnamon, 2 tbsp pomegranate molasses, and 80 g chopped walnuts
- For baking: 4 tbsp melted ghee whisked with 2 tbsp neutral vegetable oil
Preparation Steps
- 1Sauté the minced lamb and diced onions in 1 tablespoon ghee with seven-spice, cinnamon, and salt until browned and dry; off the heat, stir in chopped walnuts and pomegranate molasses and cool completely.
- 2Squeeze the soaked extra-fine bulgur dry and knead thoroughly with the lean meat, grated onion, spices, and splashes of ice water until smooth and pliable; divide into two equal halves.
- 3Brush a 28 cm baking pan generously with ghee and press the first half of the bulgur dough into an even, thin bottom layer using cold damp palms.
- 4Spread the cooled walnut-lamb filling evenly across the base, flatten pieces of the remaining dough thinly between plastic sheets, lay them over the filling, and smooth all seams with wet fingers.
- 5Score cleanly into traditional diamond patterns with a sharp knife, spoon the melted ghee mixture over the top, and bake at 190 °C for 30 to 35 minutes until golden.
