Kibbeh bil Sanieh (كبة بالصينية)

Kibbeh bil Sanieh — 'kibbeh in a tray' — is the baked form of Lebanon's national dish. Two layers of finely pounded bulgur and lamb enclose a fragrant filling of sautéed minced meat, onions, and toasted pine nuts. Cut into diamond shapes and drizzled with olive oil before baking, it arrives at the table as a centrepiece equally at home on a weeknight or a holiday table.

Serves: 6

Ingredients

Kibbeh Shell

• 300g (1½ cups) fine bulgur wheat (#1 grade)
• 400g (14 oz) lean ground lamb or beef
• 1 small onion, roughly chopped
• 1 tsp (4g) salt
• ½ tsp (1g) ground allspice
• ¼ tsp (0.5g) ground cinnamon
• ¼ tsp (0.5g) ground black pepper
• 3–4 tbsp (45–60ml) ice-cold water

Filling

• 300g (10.5 oz) coarsely ground lamb or beef
• 1 large onion, finely diced
• 60g (¼ cup) pine nuts, toasted
• 2 tbsp (30ml) olive oil
• ½ tsp (1g) ground allspice
• ¼ tsp (0.5g) ground cinnamon
• Salt and pepper to taste

To Finish

• 3 tbsp (45ml) olive oil

Instructions

1. Soak bulgur in cold water for 20 minutes. Drain, then squeeze very dry using your hands or a clean cloth.
2. In a food processor, combine bulgur, lean meat, onion, salt, and spices. Pulse, adding ice water a tablespoon at a time, until a smooth, pliable dough forms. Refrigerate for 30 minutes.
3. Sauté filling: heat oil in a pan over medium heat. Cook onion until soft and golden, 8–10 minutes. Add coarsely ground meat, cook until browned and dry, 10 minutes. Season with allspice, cinnamon, salt, and pepper. Stir in pine nuts. Cool completely.
4. Preheat oven to 200°C (390°F). Oil a 30 x 20cm (12 x 8 in) baking dish generously.
5. Divide kibbeh dough in half. Press one half evenly into the base of the dish — dip your fingers in ice water to prevent sticking.
6. Spread the filling evenly over the base layer. Press the second half of the dough over the top to form a smooth lid.
7. Score the surface into diamond shapes with a sharp knife. Drizzle generously with olive oil.
8. Bake for 30–35 minutes until deep golden brown. Rest 10 minutes before cutting.

Cook's Notes: The kibbeh dough must be very cold when you work with it — place ice water nearby. Well-toasted pine nuts make a noticeable difference; watch them closely as they burn quickly.