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Lebanese Baked Kibbeh Bil Sanieh

A comforting dish made of seasoned ground beef, bulgur, and savory filling, baked to perfection. Perfect for family dinners and gatherings.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

Kibbeh shell
  • 1 lb very lean ground beef (round or sirloin, fat fully trimmed) Use lean ground beef for the best texture.
  • 1 yellow onion 1 yellow onion Finely process the onion for the kibbeh shell.
  • 2/3 cup fine (#1) yellow bulgur Soak before mixing with meat.
  • 1/2 cup water Used for soaking the bulgur.
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon dried basil Can substitute with oregano.
  • 1 1/2 teaspoons dried mint Or about 20 fresh mint leaves.
  • 2-3 tablespoons butter For dotting the top.
Hashweh (filling)
  • 1/2 lb lean ground beef
  • 1 yellow onion 1 yellow onion, diced Diced finely.
  • 1/4 cup toasted pine nuts Can substitute with walnuts or slivered almonds.
  • 2 tablespoons butter or ghee Use for the filling.
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
Others
  • Butter or oil to grease the baking dish

Method
 

Cook the Filling
  1. In a skillet over medium heat, add the lean ground beef, diced onion, butter, pine nuts, salt, pepper, and cinnamon. Cook while breaking up the meat until browned. Set aside to cool.
Soak the Bulgur
  1. Preheat the oven to 400°F. Soak the bulgur in water for about 30 minutes until fully absorbed.
Make the Kibbeh Shell
  1. Process the onion in a food processor until very fine. Add the ground beef and pulse only until combined. Transfer to a bowl, add soaked bulgur, salt, pepper, cinnamon, basil, and mint. Knead by hand and chill.
Assemble the Kibbeh
  1. Grease an 8x8-inch baking dish. Press half of the kibbeh mixture into the bottom. Spread the filling over it and then flatten the remaining kibbeh mixture on top, sealing the edges.
Score, Bake, and Serve
  1. Score the top into diamonds. Dot with butter, cover with foil, and bake at 400°F for 25 minutes. Reduce oven to 300°F, remove foil, and bake for another 20-30 minutes until browned.
Store Leftovers Properly
  1. Let the kibbeh cool, then refrigerate in an airtight container for 3-4 days. Reheat covered to maintain moisture.

Notes

This dish is great for chilly nights and serves well at family gatherings. Make-ahead options suggested.