Kibbeh bil SaniehBaked Lamb Kibbeh
A layered baked kibbeh with a bulgur-and-lamb shell surrounding a spiced lamb, onion, and pine-nut filling.
Prep
35m
Cook
35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Shell
- 250gBulgur (rinsed)
- 400gGround Lamb
- 200mlWater
- 150gOnion (finely chopped)
- 10gSalt
Filling
- 350gGround Lamb
- 120gOnion (finely chopped)
- 8gSalt
- 3gBlack Pepper
- 2gAllspice
- 2gCinnamon Powder
- 40gPine Nuts
Assembly
- 15mlExtra Virgin Olive Oil
Topping
- 25mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the bulgur in cool water until softened, then drain and squeeze it well.
- 02
Process or knead the bulgur with the ground lamb, onion, allspice, cinnamon powder, salt, and black pepper until cohesive and paste-like. Keep chilled.
- 03
Heat the extra virgin olive oil and cook the onion until softened.
- 04
Add the ground lamb and cook, breaking it up, until browned and it reaches 71°C (160°F).
- 05
Stir in the pine nuts, allspice, cinnamon powder, salt, and black pepper, then cool the filling.
- 06
Heat the oven to 200°C (400°F). Brush a baking dish with the extra virgin olive oil assigned to assembly.
- 07
Press an even layer of shell mixture into the dish, spread over the filling, and cover with the rest of the shell mixture.
- 08
Score the surface into serving portions, brush with the extra virgin olive oil assigned to the topping, and bake until browned, firm, and the center reaches 71°C (160°F).
- 09
Rest briefly before cutting along the score lines.
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