Kibbeh Bil Sanieh (Baked Kibbeh)
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Prep Time60 mins.
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Cook Time50 mins.
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Serving6
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Ready In110 mins.
Kibbeh bil Sanieh which translates to “Kibbeh in the pan,” is the oven-baked version of Kibbeh. Earlier this year, I shared with you guys my Kibbeh Balls recipe. This Baked Kibbeh is essentially the same exact dish, but in a casserole, baked version.
What is Kibbeh?
Kibbeh Bil Sanieh is considered more of a main dish while the Kibbeh Balls are more of an appetizer or “mezze.” The cute football shaped ones are so fun to eat and serve to your guests but, they are definitely time-consuming to prepare. This Baked Kibbeh version is much less tedious to make. The first layer which is a meat and bulgur combination, is patted down into the bottom of a greased pan. Next, comes a layer of sautéed ground beef and onions. The final top layer is the remaining beef and bulgur combination.
I like to use beef in my Kibbeh Bil Sanieh but, both beef and lamb are commonly used in Kibbeh. When asking your butcher for the type of beef to ground, ask for eye of round beef with all the fat trimmed. For lamb, ask for leg of lamb, or something similarly lean.
The ground beef used in kibbeh is not your typical ground beef. This ground beef is extra lean (at least 90%) and ground 3 times at your butcher (instead of 1 or 2). The meat is also ground even more at home when combined with the remaining ingredients.
Kibbeh – South Lebanon Style
Since both of my parents are from Southern Lebanon, the Kibbeh I grew up eating is the South Lebanon version. The main difference between this version and one made in other parts of Lebanon, like Northern Lebanon or Beirut, is the addition of “Kamouneh.” Kamouneh takes this Kibbeh recipe to the next level. Kamouneh is a combination of fine bulgur, onion, fresh mint, red bell pepper, and a variety of spices processed together in a food processor. You can also add fresh basil leaves and marjoram to the mix as well.
Even in South Lebanon, each household has their own special recipe. If you have red pepper paste you can substitute that in the Kamouneh instead of fresh red bell pepper.
The spices used in this blend are Kibbeh spices. They are sold pre-mixed at any Middle-eastern grocer or online. The Kibbeh spice mix is a mix of different spices like cumin seeds, cinnamon, dried herbs, and dried rose buds.
Tips for a successful Baked Kibbeh
1. Use cold water to help lay the lean meat and bulgur layer without sticking and, to get a smooth top.
2. Use a large food processer to help combine the soaked bulgur and lean meat.
3. Prepare the middle layer (ground beef, onions, pine nuts) first and set aside.
4. Kibbeh Bil Sanieh freezes very well for about 3 months. So, make two pans, and freeze one for future use. I cover the unbaked Kibbeh with foil and plastic wrap and when I am ready to cook it, I let it defrost on my counter for a few hours before topping with the olive oil and baking.
I love to serve Kibbeh Bil Sanieh with a light cabbage salad or Laban w Khyar. It can be eaten warm or at room temperature. Leftover Baked Kibbeh stays good refrigerated for about 3 days.
STEP 1
In a large bowl, measure 1 cup of fine bulgur.
Pour 1½ cups of hot water into the bowl.
STEP 2 - Kamouneh Mix
Prepare your kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
STEP 3 - Prepare the Filling
Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
STEP 4
Using your hands, knead the soaked bulgur for a few minutes, until all mashed together.
Add the extra lean ground beef, kamouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor.
Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
STEP 5
CHECK OUT THE VIDEO BELOW OR CONTINUE THE STEPS BELOW!
Preheat oven to 375°F degrees and grease a 12-inch round baking dish (or 14 inch) with one tablespoon of olive oil and set aside.
STEP 6
Using your hands, spread half of the Kibbeh mixture evenly on the bottom of the greased baking dish.
Spoon all the beef and onion filling on top of the bottom layer.
STEP 7
Using the remaining Kibbeh mixture, grab handfuls at a time and press down with your hand to make flat patties. Place the patties over the middle layer and repeat until no more middle layer shows and no kibbeh remains. Use water as needed to combine the patties and create a smooth top layer.
STEP 8
Using a large Knife, slice Kibbeh diagonally to form diamond-shaped slices.
Top with pine nuts over each slice.
Drizzle with olive oil (two tablespoons) to coat the top layer. Bake until meat is fully cooked and browned on top, about 50 – 55 minutes.
Kibbeh Bil Sanieh (Baked Kibbeh)
Ingredients
- 1 cup Fine Bulgur
- 1 lb. Ground Beef Extra Lean beef, ground 3x
- 1 cup Kamoune *See Ingredients Below
- 1½ cups Hot Water
- 2 tsp. Salt
- 1 tsp. Kibbeh Spice Mix
- 1 tb. Pine Nuts for décor
- 3 tb. Olive Oil
Beef Filling
- 1 lb. Ground Beef
- 1 lg. Onion Chopped
- 3 tb. Canola Oil or Avocado
- ¼ cup Pine Nuts
- 1 tb. Seven Spices
- 1 tsp. Salt
- ½ tsp. Black Pepper
Kamoune
- 1 cup Fine Bulgur
- ½ Onion
- ¼ cup Red Bell Pepper
- ½ cup Mint Leaves
- ½ tsp. Dried Marjoram
- 1 tb. Kibbeh Spice Mix
- 1 tsp. Salt
- 1 tsp. Fresh Habanero or Chili Pepper
Instructions
- In a large bowl, measure 1 cup of fine bulgur then pour 1½ cups of hot water into the bowl.
- Grind your kibbeh spices if they are not already ground.Prepare your Kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
- Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook over medium heat for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
- Using your hands, knead the soaked bulgur for a few minutes, until all mashed together.Add the extra lean ground beef, Kamouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
- Preheat oven to 375°F degrees and grease a 12-inch round baking dish (or 14 inch) with one tablespoon of olive oil and set aside.
- Using your hands, spread half of the Kibbeh mixture evenly on the bottom of the greased baking dish. Spoon all the beef and onion filling on top of the bottom layer.
- Using the remaining Kibbeh mixture, grab handfuls at a time and press down with your hand to make flat patties. Place the patties over the middle layer and repeat until no more middle layer shows and no kibbeh remains. Use water as needed to combine the patties and create a smooth top layer.
- Using a large Knife, slice Kibbeh diagonally to form diamond-shaped slices. Top with pine nuts over each slice.Drizzle with olive oil (two tablespoons) to coat the top layer. Bake until meat is fully cooked and browned on top, about 50-55 minutes.
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