Kibbeh Bil Sanieh-Baked Kibbeh
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Kibbeh Bil Sanieh translates to “kibbeh in a tray” in Arabic. Kibbeh is often served baked, raw or deep fried in Lebanese cuisine. This recipe is the baked kibbeh recipe; made with a layer of cooked spiced ground beef and nuts, spread between two layers of fine uncooked kibbeh mixture, then baked to perfection.
Kibbeh Bil Sanieh- Baked Kibbeh:
Kibbeh bil Sanieh is Lebanese comfort food at its best. This baked kibbeh recipe is perfect for meal prep, it freezes wonderfully, so make a big batch and freeze the rest in portions.
What is Baked Kibbeh?
kibbeh also known as kibbee or kibbie, is made with a combination of very lean ground beef, extra fine bulgur wheat, pureed onions, a mix of Middle Eastern spices and basil. Kibbeh ground beef needs to be very lean and thoroughly minced. In the meat department at your local grocery store, ask for kibbeh ground beef or double minced 95-100% lean beef.
There are 4 popular ways to make kibbeh:
- Kibbeh Bil Sanieh (this easy Kibbeh recipe- the baked version)
- Kibbeh Nayyeh (similar to a raw steak tartar)
- Kibbeh balls (the deep fried version)
- Kibbeh bi Labanieh (kibbeh balls cooked and served in warm yogurt)
How to Make Baked Kibbeh- Kibbeh bil Sanieh :
Make the Kibbeh Mixture:
- In a food processor, add the onion, basil, salt and spices and process until pureed.
- Add the Lean kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions.
- Add fine bulgur and water a little bit at a time and process very well until you have a smooth emulsified paste.
- Remove kibbeh mixture from the food processor.
Make the kibbeh filling (Hashweh)
- Heat olive oil in a frying pan over medium heat, add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
- Add the ground beef and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
- Cook until meat is browned, then lower heat to medium- low and cook for another 10 mins.
- Fold in the chopped walnuts ( some also add toasted pine nuts) and pomegranate molasses and mix well. cook for additional 5 minutes.
- Remove from heat and set aside.
To prepare Kibbeh bil sanieh for baking:
- Pre-heat oven to 350 F.
- Lightly spray a large rectangular tray (11 x 8).
- Divide kibbeh mixture into two even halves. Each half will make a layer.
- Moisten your hands with little water and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.
- Add a layer of the prepared filling mixture (Hashweh)- spread it across the kibbeh layer and press it down with a spoon.
- Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer.
- Using a butter knife, lightly mark the top layer forming a diamond or grid pattern (or any pattern that you like). Be sure not to press the knife deeply into the layers of kibbeh.
- Brush with the olive oil and bake in the oven for 30 minutes or until golden brown.
Frequently Asked Questions:
What do you eat with kibbeh bil Sanieh?
Can baked kibbeh be prepared in advance?
If you want, baked kibbeh can be prepared the night before and heat in the oven in the next day.
Can I freeze the Baked kibbeh?
Yes, this baked Kibbe recipe freezes very well, so double the batch and freeze the rest for later. I usually freeze mine pre baking, but you can also freeze it after cooking. It will stay for up to 3 months. Thaw overnight in fridge before baking or serving.
Can I make gluten free Kibbeh?
While I’ve never tried it myself, I’ve heard of some success with using quinoa instead of bulgur wheat. I recommend cooking the quinoa halfway so it’s softer but not fully cooked. It will continue cooking in the oven.
What temperature do I bake Kibbeh recipe?