Kibbeh Bil Sanieh is a classic Lebanese dish that combines ground meat, bulgur, and spices in a bake resulting in a crispy exterior and tender interior.
The base is prepared with a mixture of bulgur and seasoned meat, topped with a filling of meat, onion, and pine nuts.
The layered assembly and baking enhance the flavors, achieving an attractive presentation. It's perfect for a comforting, flavorful meal, ideal to share with family or friends, accompanied by a fresh salad or natural yogurt.
The recipe requires simple steps and patience, but the result is worth it: a classic piece of Lebanese cuisine on your table.
Kibbeh Bil Sanieh (Baked Kibbeh)
Ingredients
2 cups of Fine bulgur
2 pounds of Ground meat
1 ½ cup of Hot water
1 ½ Onions
¼ cup of Red bell pepper
½ cup of Mint leaves
¼ cup of Pine nuts
3 tablespoons of Canola oil
3 tablespoons of Olive oil
1 teaspoon of Kibbeh spices
1 teaspoon of Seven spices
2 ½ teaspoons of Salt
½ teaspoon of Black pepper
½ teaspoon of Dried marjoram
1 teaspoon of Habanero
Preparation
Step 1 : Start by placing one cup of bulgur in a large bowl and pouring one and a half cups of hot water over it.
Step 2 : Let it rest until the bulgur softens, while preparing the rest of the ingredients.
Step 3 : In a food processor, combine one cup of fine bulgur, half an onion, a quarter cup of red bell pepper, mint leaves, a mixture of spices, marjoram, salt, and optional chili.
Step 4 : Process everything until you get a finely chopped and homogeneous mixture.
Step 5 : Meanwhile, finely chop a large onion and set aside for the filling.
Step 6 : In a skillet, heat one tablespoon of oil and toast the pine nuts until golden, then set aside.
Step 7 : In the same skillet, cook one pound of ground meat over medium heat until browned.
Step 8 : Add the chopped onion and two tablespoons of oil, along with salt, seven spices, and black pepper to taste.
Step 9 : Cook a few more minutes until the onion is soft and the meat is cooked through.
Step 10 : Then, incorporate the toasted pine nuts into the meat mixture and cook for a few more minutes; set aside to cool.
Step 11 : Knead the soaked bulgur with your hands until it becomes soft.
Step 12 : Mix with the seasoned meat, kamouneh preparation, salt, and spices, working the dough until all ingredients are well incorporated.
Step 13 : Divide the mixture into two parts.
Step 14 : Briefly process each part separately in the food processor for a more uniform texture, then combine both parts in a large bowl.
Step 15 : Preheat the oven to 375°F (190°C) and grease a baking dish with one tablespoon of olive oil.
Step 16 : Spread the first half of the mixture with your hands at the bottom of the dish, forming an even layer.
Step 17 : On top of this, distribute the meat, onion, and pine nut filling.
Step 18 : Then, cover with the second half of the mixture, pressing gently to create a smooth, even layer.
Step 19 : Make diamond-shaped cuts on the surface and decorate with additional pine nuts.
Step 20 : Drizzle all with the remaining two tablespoons of olive oil and bake for about 50 to 55 minutes, until the surface is golden and cooked.
Step 21 : Before serving, let it rest for a few minutes to help maintain its shape when cut.
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