Baked Kibbeh (Kibbeh Bil-Saniyeh)
Kibbeh is a cornerstone of Syrian and Levantine cuisine, revered as a national dish. This baked version, 'Kibbeh Bil-Saniyeh,' is a beloved staple often gracing family tables for special occasions and gatherings, offering a taste of home and heritage.
Ingredients
- For the Kibbeh Shell
- 2 cups Fine bulgur wheat (#1 grade)
- 500 g Lean lamb, finely ground twice
- 1 medium Medium onion, finely grated
- 1 teaspoon Ground allspice
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- Ice water
- For the Filling
- 300 g Ground lamb or beef
- 1 large Large onion, finely diced
- 2 tablespoons Pine nuts
- 1 tablespoon Vegetable oil or ghee
- 1 teaspoon Ground allspice
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground black pepper
- ½ teaspoon Salt
- ¼ cup Pomegranate molasses (optional, for Aleppo-style)
- For Baking
- 2 tablespoons Olive oil or melted butter
- ¼ cup Warm water with a pinch of salt
Method
- 115 min
Begin by preparing the bulgur. Briefly rinse the fine bulgur under cold water, then drain it thoroughly. Let it rest in a bowl for about 15 minutes to soften and absorb any remaining moisture.
- 218 min
In a spacious mixing bowl, combine the prepared bulgur with the finely ground lamb, grated onion, allspice, cinnamon, black pepper, and salt. Begin kneading this mixture vigorously. This step is crucial for achieving the smooth, fine texture of Syrian kibbeh; you'll want to knead for a good 15 to 20 minutes until the dough becomes cohesive and smooth like a paste. If it feels too stiff, gradually add a little ice water, a tablespoon at a time, until it's pliable.
- 310 min
Next, prepare the filling. Heat the vegetable oil or ghee in a skillet over medium heat. Sauté the finely diced onion until it turns golden and translucent, which should take about 8 minutes. Add the ground lamb or beef, breaking it apart with a spoon as it cooks until it’s evenly browned. Stir in the allspice, cinnamon, black pepper, and salt. Toss in the pine nuts and, if you're using it for that signature Aleppo touch, the pomegranate molasses. Cook for another 2 minutes to let the flavors meld, then remove from heat and let the filling cool completely.
- 4
Preheat your oven to 200°C (400°F). Lightly grease a round or rectangular baking dish (roughly 30cm or 12 inches) with a tablespoon of olive oil or melted butter. Divide your kibbeh dough into two equal portions.
- 5
Moisten your hands with a little ice water to prevent sticking. Take one half of the kibbeh dough and press it evenly into the bottom of the prepared baking dish, creating a layer about 1 cm (½ inch) thick. Make sure it's smooth and covers the entire base.
- 6
Now, spread the cooled meat filling evenly over the kibbeh base layer. Be sure to leave a small border of about 1 cm (½ inch) around the edges of the dish; this helps seal the kibbeh layers and keeps the filling intact.
- 7
Using wet palms again, flatten the remaining kibbeh dough into a disk and carefully place it over the meat filling, gently pressing from the center outwards to meet and seal with the bottom layer's edges. Take a wet knife and gently score the top layer into traditional diamond shapes. Don't cut all the way through, just score the surface.
- 838 min
Drizzle the remaining tablespoon of olive oil or melted butter generously over the scored surface. Then, carefully pour the warm salted water around the edges of the dish. Pop it into your preheated oven and bake for 35 to 40 minutes, or until the top is beautifully deep golden brown and crisp.
- 910 min
Once baked, remove the kibbeh from the oven and let it rest for about 10 minutes. This allows it to set and makes for cleaner cuts. Then, slice along your scored lines and serve warm with your favorite accompaniments.