Kibbeh bil Sanieh is a beloved Lebanese dish that holds a special place in my heart. Growing up, I have so many fond memories of my family gathering around the table to enjoy this hearty, flavorful dish. It’s made with fine bulgur wheat and extra lean ground beef, layered with a savory filling of cooked ground beef, and baked to golden perfection. What I love most about Kibbeh bil Sanieh is how delicious and satisfying it is, yet it’s so simple to make.
This dish pairs perfectly with a side of fresh salad, a warm bowl of soup, or even a cool, creamy yogurt. The combination of flavors and textures—crispy on the outside, tender on the inside—makes every bite comforting and enjoyable. For me, it’s not just a meal; it’s a tradition that brings warmth and nostalgia to my home. Whether you’re enjoying it with family or serving it at a gathering, Kibbeh bil Siniyi is always a hit and reminds me of the simple joys of home-cooked Lebanese food.
what is kibbeh bil Sanieh
is a traditional Middle Eastern dish made with fine bulgur wheat and extra lean ground beef. It consists of two layers of kibbeh dough, with a flavorful filling of cooked ground beef in the middle. The dish is generously topped with olive oil and then baked in the oven until it turns golden brown, creating a crispy, delicious crust.
Making Kibbeh bil Siniyi can be done using either a food processor or by hand, depending on your preference. The food processor makes it quicker, while making it by hand allows you to connect more personally with the dish. Additionally, Kibbeh bil Siniyi is a great dish to prepare ahead of time. You can store it in the freezer, and when you’re ready to eat, simply take it out and place it directly in the oven. This makes it a convenient and time-saving meal for busy days or special occasions.
Whether you’re making it fresh or from the freezer, Kibbeh bil Siniyi is a comforting, flavorful dish that captures the essence of Middle Eastern cuisine with its hearty filling and crispy layers. It’s a great choice for family meals, gatherings, or even a simple weeknight dinner.
kibbeh bil Sanieh ingredients
Bulgur wheat is the foundation of the kibbeh dough, offering a light and slightly nutty flavor.
Extra lean ground beef adds richness and protein to the dough. It provides a savory, meaty taste that complements the bulgur, giving the kibbeh its heartiness.
Onion is essential for adding a touch of sweetness and depth. When minced, it infuses the dough with its aromatic flavor, balancing out the savory ingredients.
Sweet pepper brings a mild sweetness and extra freshness to the mix. It enhances the texture of the dough, making it more flavorful and vibrant.
Paprika adds a warm, slightly smoky flavor, enhancing the overall taste of the dough with a subtle kick.
Salt is key for seasoning, bringing out the natural flavors of the other ingredients. It enhances the taste and helps balance the richness of the meat.
Black pepper lends a mild heat and depth, rounding out the spices and providing just the right amount of spice.
Kibbeh spice (or a combination of 7 spice and cumin) introduces a traditional Middle Eastern flavor profile, giving the kibbeh dough its signature aromatic taste and warmth.
for the filling::
Lean ground beef forms the base of the filling, offering a tender and flavorful meat that complements the other ingredients.
Olive oil is used to cook the filling, adding richness and helping the spices blend together beautifully.
Chopped onion in the filling adds sweetness and moisture, balancing the savory flavor of the meat.
7 spice and black pepper bring bold, aromatic flavors to the filling, giving it a warm and spicy kick.
Ghee, butter, or oil provides richness and helps bind the filling together, making it more indulgent.
Pine nuts or slivered almonds add a crunchy texture and a nutty flavor, giving the kibbeh filling an extra layer of taste and texture.
Instruction
1. Make the kibbeh filling:
First, cook the ground beef with oil, then add the spices. Once the meat is almost done, mix in the chopped onions and cook for a few more minutes. Add butter to combine everything, then turn off the heat. If you like, add pine nuts, slivered almonds, or pomegranate seeds for extra flavor.
2. Make the kibbeh dough:
Next, rinse the bulgur wheat to remove excess water, then let it sit for a few minutes. Blend the onion, sweet red pepper, and water until smooth. Add the bulgur, season with salt, black pepper, paprika, and 7-spice, then mix well. Finally, incorporate the ground beef and mix everything together until smooth.
3. Shape the kibbeh doughNow, roll the dough between parchment paper. Use your baking dish to shape and cut the dough to fit the size of the dish.
4. Prepare the baking dish and layer:Brush the baking dish with olive oil. Place a thin layer of dough in the bottom, then add the meat filling. Top it with another layer of dough, pressing gently to make sure it’s even.
5. Cut and Top with olive oil:Cut into the shape that you like then drizzle the top generously with olive oil to help it crisp up and achieve a golden brown color when baked.
6. Bake:the kibbeh in a preheated oven at 400°F for about 45 minutes, or until it’s golden brown and crispy on top.
7. Serve:Once baked, serve your delicious kibbeh hot, and enjoy!
Tips and tricks
• Prepare in advance: Kibbeh bil Siniyi can be made a day or two ahead of time. Simply store it in the fridge or freezer, and then bake it just before serving. This makes it a convenient option for busy days or special occasions.
• Use olive oil, ghee, or butter: You can choose to use olive oil, ghee, or butter to top the kibbeh before baking. Each of these options adds a unique richness and flavor, so feel free to pick the one that best suits your taste.
• Freezing tip: If you plan to freeze the kibbeh, line the bottom of your baking tray with parchment paper. This makes it easy to remove the kibbeh after freezing. Once frozen, you can transfer it into a freezer-safe ziplock bag for storage. When you’re ready to cook it, simply take it out, place it in a baking dish, and bake as usual.
• Ensure even baking: To get a perfectly golden and crispy top, generously drizzle the kibbeh with olive oil before baking. This will help achieve a beautiful, even crust while keeping the inside moist and flavorful.
• Perfect the shape: When layering the kibbeh, press down gently to ensure the dough is compact and even. This will help the kibbeh cook more evenly and make it easier to slice once baked.
• Customize with nuts: For extra flavor and texture, you can always add pine nuts or slivered almonds to the filling. These ingredients will not only add a crunchy bite but also elevate the dish’s flavor.
• Serve with sides: Kibbeh bil Siniyi pairs wonderfully with a side of fresh salad, yogurt, or a light soup. The balance of flavors will make for a well-rounded and satisfying meal.
can you freeze kibbeh bil Sanieh
Yes, you can make ahead of time or freeze Kibbeh bil Siniyi, making it a very practical and convenient dish, especially for busy days or special occasions.
To make ahead, prepare the kibbeh as usual, following all the steps for the dough and filling, but instead of baking it right away, store it in the fridge. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 1-2 days. This allows the flavors to meld together, which can actually enhance the taste.
Alternatively, if you want to freeze it, the process is just as simple. After assembling the kibbeh in the baking dish, place parchment paper on the bottom of the tray to make removal easier after freezing. Once fully assembled, cover it tightly with plastic wrap or foil and freeze for up to 2 months. This method not only preserves the dish but also gives you the flexibility to bake it at a later time without any extra prep work.
When you’re ready to bake, simply take the frozen kibbeh out of the freezer. Let it thaw for about 30 minutes to 1 hour at room temperature, or you can even bake it straight from frozen. If baking from frozen, add extra time to ensure it heats through completely.
By making kibbeh ahead of time or freezing it, you have a ready-to-go dish that can be served with minimal effort, making meal preparation that much easier without sacrificing taste or quality.
More Authentic Lebanese Recipes
kibbeh bil sanieh
Ingredients
Kibbeh dough:
- 2 cups fine bulgur wheat
- 500 g extra lean ground beef
- 1 small minced onion
- 1 minced sweet pepper
- 2 tbsp water
- 2 tsp salt
- 2 tsp paprika
- 1/2 tsp black pepper
- 1 tbsp kibbeh spice or 1 tsp 7 spice + 2 tsp cumin
Kibbeh filling:
- 500 g lean ground beef
- 2 tbsp olive oil
- 1 small chopped onion
- 1 tsp salt or more to taste
- 1 tsp 7 spice
- 1/2 tsp black pepper
- 2 tbsp ghee or butter or oil
- pine nuts or silvered almonds optional
Instructions
- Prepare the filling:
- Begin by cooking the ground beef with oil in a pan. Once the meat is nearly done, add the spices (salt, black pepper, paprika, and 7-spice). After the meat is fully cooked, incorporate chopped onions and cook for a few more minutes until soft. Add the butter, mix it thoroughly, and then turn off the heat. If desired, add pine nuts, slivered almonds, or pomegranate seeds for extra flavor and texture.
- Cool the filling:
- Transfer the meat mixture to a plate and allow it to cool completely.
- Make the dough:
- Rinse 2 cups of fine bulgur wheat using a strainer to remove excess water. Let it sit for 5 minutes to allow the bulgur to absorb any remaining moisture.
- Blend the vegetables:
- In a blender or food processor, combine 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until smooth and well combined.
- 5. Combine with bulgur:
- Add the rinsed bulgur wheat to the blended vegetable mixture. Season with salt, black pepper, paprika, and 7-spice. Mix well to combine all the ingredients.
- Add the ground beef:
- Incorporate extra lean ground meat into the mixture. Mix thoroughly either by hand or using a food processor until everything is well combined and smooth.
- Shape the kibbeh dough:
- Place the kibbeh dough between two sheets of parchment paper. Roll it out evenly. Use the baking dish you plan to use to shape the dough to fit the size of the dish. Cut out the dough to match the shape of the baking dish.
- Prepare the baking dish:
- Brush the baking dish with olive oil to prevent sticking. Then, add a thin layer of dough as the base. Top it with the meat filling, followed by another layer of dough to cover the filling completely.
- Smooth and top with olive oil:
- Smooth the top layer of dough evenly, and shape it as desired. Drizzle generously with olive oil, melted butter, or a combination of both for a rich, golden finish.
- Bake:
- Bake in a preheated oven at 400°F (200°C) for about 45 minutes or until the kibbeh is golden brown and crispy on top.
yumm , thank you super easy ..
❤️❤️