Kibbeh bil Saniyeh – Tray-Baked Kibbeh – How to Prepare Kibbeh bil Saniyeh

Kibbeh bil Saniyeh – Tray-Baked Kibbeh – How to Prepare Kibbeh bil Saniyeh

Kibbeh bil Saniyeh (baked kibbeh in a tray) is one of the most delicious and nutritious types of kibbeh, thanks to its rich ingredients. It’s a well-known and beloved dish across the Levant, particularly popular during the holy month of Ramadan. Below are the ingredients and preparation steps—we hope you enjoy this traditional delight!

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Ingredients for Kibbeh bil Saniyeh:

 

For the Dough:

• 1 kg (2.2 lbs) of finely ground beef

• 1 kg (2.2 lbs) of fine bulgur

• 1 large onion, chopped

• 1 teaspoon of white pepper

• 1 teaspoon of salt

• Warm water (as needed for soaking)

For the Filling:

• ½ kg (1.1 lbs) of finely ground lamb

• 200 grams of lamb fat (optional – can substitute with 2 tablespoons of ghee or vegetable oil)

• ½ cup of chopped walnuts

• 1 large onion, finely chopped

• 1 teaspoon of salt

• 1 teaspoon of mixed spices

• ½ teaspoon of black pepper

• ¼ cup of olive oil

• ¼ cup of ghee

• ¼ cup of pomegranate seeds (optional, for a tangy twist)

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How to Prepare Kibbeh bil Saniyeh:

1. Prepare the Kibbeh Dough:

• Place the fine bulgur in a deep bowl and cover with warm water. Let it soak for about 6 hours.

• Once soaked, drain any remaining water thoroughly.

• Add the ground beef and chopped onion to the bulgur and mix thoroughly until fully combined.

• Pass the mixture through a meat grinder or kibbeh machine (manual or electric) until a smooth, cohesive dough forms.

• Add white pepper and salt, and knead until fully incorporated. The dough is now ready.

2. Prepare the Filling:

• In a non-stick pan, heat a little oil and sauté the chopped onion over medium heat until softened.

• Add the ground lamb, fat (or substitute), black pepper, and salt. Stir and cook until the meat is fully cooked.

• Add the chopped walnuts and stir for a few more minutes.

• If desired, stir in the pomegranate seeds for added tang and flavor.

• Set the filling aside to cool.

3. Assemble the Kibbeh:

• Divide the kibbeh dough into two equal portions.

• Grease a baking tray with ghee or oil.

• Spread the first half of the dough evenly in the bottom of the tray, pressing down gently to create a firm base.

• Distribute the meat filling evenly over the dough layer.

• Roll out the second half of the dough and place it over the filling, smoothing it evenly over the surface.

• Lightly press to secure the layers together.

4. Decorate and Bake:

• Using a sharp kitchen knife, cut the kibbeh into your desired shapes (diamonds or squares).

• Optionally, top each piece with a peeled almond for garnish.

• Melt the ghee and olive oil together and pour over the entire surface of the tray.

• Preheat the oven to medium heat (around 180°C / 350°F).

• Bake the tray for about 30 minutes, or until the top is golden brown and fully cooked.

5. Serve:

• Remove from the oven and serve hot.

• Kibbeh bil Saniyeh is best enjoyed with a side of fresh vegetable salad or plain yogurt—your choice!

Sahtein! (Enjoy your meal!)