Lebanese Baked Kibbeh

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 version; 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 recipe Lebanese style.

Kibbeh bil Sanieh is Lebanese comfort food at its best. Baked Kibbeh is perfect for meal prep, it freezes wonderfully so make a big batch and freeze the rest in portions. 

What is Kibbeh?

kibbeh 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. 

baked kibbeh- Lebanese baked kibbeh on a white plate served with a healthy salad.

How to Make Baked Kibbeh- Kibbeh bil Sanieh :

  • First start by soaking the extra fine bulgur for a few minutes, let it dry as much as possible before using it. The bulgur needs to be very dry when used, so it is better to plan rinsing it and letting it dry ahead of time. 

Make the kibbeh filling (Hashweh mixture):

  • 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.

kibbeh filling- hashweh mixture

Make the kibbeh mixture:

  1. In a food processor, add the onion, basil, salt and spices and process until pureed.
  2. Add the Lean kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions.
  3. Add soaked and dried bulgur a little bit at a time and process very well until you have a smooth emulsified paste.
  4. Remove kibbeh mixture from the food processor. 

To prepare Kibbeh bil saneih 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.

first layer of kibbeh

  • Add a layer of the prepared filling mixture (Hashweh)- spread it across the kibbeh layer and press it down with a spoon.

baked kibbeh layer of hashweh

  • Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer.

assembling baked kibbie assembling baked kibbeh

  • 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.

how to cut baked kibbeh

  • Brush with the olive oil and bake in the oven for 30 minutes or until golden brown.

baked kibbeh tray

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kibbeh bil sanieh- baked kibbeh recipe

More Lebanese Recipes: 

Pumpkin Kibbeh Balls

Pumpkin Kibbeh

Lebanese Chicken Shawarma

Lebanese Spinach Stew

Beef Stew with Lima Beans

Lahm bi Ajeen- Lebanese Meat Pies 

Lebanese Baked Kibbeh Recipe

Yield: 12

Kibbeh bil Sanieh- Baked Kibbeh

Kibbeh bil Sanieh- Baked Kibbeh
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For Kibbeh

  • 1 cup fine brown bulgur #1
  • 1 teaspoon salt
  • 1 lb 95-100 % lean ground beef, finely minced
  • 1 large onion- cut into 4 pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground all spice
  • 1/2 cup fresh basil leaves

For the kibbeh filling

  • 2 tablespoons olive oil- plus more for brushing
  • 1 lb 85 % lean ground beef
  • 1 large onions, finely chopped
  • 1/2 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 cup walnuts – coarsely chopped
  • 2 tablespoons Pomegranate Molasses

Instructions

    First start by soaking the extra fine bulgur in 1/2 cup of water for half an hour and let it dry very well. The bulgur needs to be very dry when used, so it is better to plan on soaking it and letting it dry ahead of time.  Give yourself at least a few hours to let the bulgur fully dry, alternatively soak and dry the night before.

To make the kibbeh filling:

  1. Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted stirring frequently (around 10 mins).
  2. Add the ground beef, salt and spices and mix with the cooked onion- constantly stir to break up the clumps of meat.
  3. Cook until meat is browned, then lower heat to medium- low and let cook for another 10 mins.
  4. Fold in chopped walnuts and pomegranate molasses and mix well. cook for additional 5 minutes.
  5. Remove from heat and set the beef filling aside.

To make the kibbeh:

  1. In a food processor, add the onion, basil, salt and spices and process until pureed.
  2. Add the lean kibbeh ground beef a little bit at a time- continue processing until meat is blended well with onions.
  3. Add dried bulgur a little bit at a time and process very well until you have a smooth emulsified paste, scraping the sides of food processor as needed.

To prepare Kibbeh for baking:

  1. Pre-heat oven to 350 F.
  2. Lightly spray a large rectangular tray (11 x 8)
  3. Divide kibbeh mixture into two even halves. Each half will make a layer.
  4. Moisten your hands a little with water and spread the first layer of kibbeh by flattening it across the tray to form a smooth layer.
  5. Add a layer of the prepared filling mixture- spread it across the kibbeh layer and press it down with a spoon.
  6. Add the last and top layer of the other half of kibbeh mixture, also by flattening it until forming a smooth layer.
  7. 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.
  8. Brush with the olive oil, add a few pine nuts or almonds on top and bake in the oven for 30 minutes or until golden brown.
  9. Serve with salad and enjoy! 🙂

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 330Total Fat: 13gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 70mgSodium: 790mgCarbohydrates: 2gFiber: 2gSugar: 2gProtein: 374g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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