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Baked Lebanese Kibbeh Tray (Kibbeh bil Sanieh with Spiced Lamb and Pine Nuts)
The crowning feast of Levantine home cooking: layers of spiced ground lamb and fine cracked bulgur dough sandwiching a savory center of sautéed minced meat, onions, allspice, and toasted pine nuts, diamond-scored and baked.
Prep
35 min
Cook
40 min
Total
75 min
Oven
200°C (180°C vent.)
Ingredients
servings
6
- Fine cracked bulgur (#1), rinsed and drained250 g
- Extra-lean ground lamb or beef for the casing500 g
- Ground lamb (20% fat) for filling350 g
- Large onions, finely minced2 pc
- Toasted pine nuts50 g
- Lebanese seven spices (baharat)1 tbsp
- Ground cinnamon1 tsp
- Extra virgin olive oil60 ml
- Fine sea salt1 ½ tsp
- Freshly cracked black pepper½ tsp
Preparation Steps
1
For filling (hashweh), sauté ground lamb and 1 onion in 2 tbsp oil for 8-10 mins. Stir in half spices, cinnamon, salt, pepper, and toasted pine nuts; cool.
10 min timer
2
For casing, blend lean lamb, fine bulgur, second onion, remaining spices, and salt in food processor with splashes of ice water into a smooth paste.
8 min timer
3
Oil baking tray. Press half the casing dough into base with wet hands; spread filling evenly, then patch and smooth remaining dough on top. Score into diamond pattern, drizzle with olive oil, and bake at 200°C for 35-40 mins until crisp and browned.
40 min timer
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Nutrition Facts
per servingCalories
520
Protein
38g
Carbohydrates
34g
Fat
26g
Allergens
GlutenNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
