Kibbeh Bil Sanieh (Baked Kibbeh)

Kibbeh bil sanieh, or baked kibbeh, literally translates into kibbeh in an oven tray. This popular Lebanese recipe is made with softened bulgar wheat, ground meat, onion, aromatic spices, and oil, and then it's baked in the oven.

This single-layer baked kibbeh recipe is different from stuffed baked kibbeh because it has one layer instead of three layers.

What We Love About Baked Kibbeh

It has got to be one of Lebanon's most quintessential recipes. Growing up, I remember the excitement of walking into my grandmother's house when she was baking a kibbeh tray in the oven. The ingredients in this dish are pretty much the same as Kibbe Nayeh, but the taste is completely different but equally delicious.

Baked kibbeh can be made ahead and frozen making it a great dinner option when things are really busy. Check out the tips below on how to freeze, thaw, and bake this dish. Another fabulous thing about baked kibbeh is it goes well with so many other dishes like fattoush, cucumber yogurt, and shredded cabbage salad.

Ingredient Notes

• Raw lamb or veal meat: Ensure the meat is fresh and well minced. In Lebanon, butchers create a super fine mince when we ask them for kibbeh meat, but if you're abroad, mince the meat yourself and give it a few more blends than usual or ask your butcher to do that for you.
• Fine bulgur wheat: The co-star of every kibbeh dish. For baked kibbeh bil sanieh, we never use coarse bulgur grains because that affects the texture. Therefore, when buying bulgar wheat at the store, look for fine bulgar wheat (#1). Also, bulgar wheat must be soaked in water for about 1 hour before use in this recipe.
• Onion: Chopped super fine it never even shows when I serve kibbeh.
• Allspice: A little spice goes a long way when it comes to kibbeh, so a dash of this works wonders here.
• Lebanese seven spices: Just a dash of this too.
• White pepper: A teeny bit to add a little bit of heat.
• Ground nutmeg: If you can find whole nutmeg and grate it fresh, it works amazing in this recipe.
• Vegetable Oil: Use a high quality vegetable oil. I used canola for this recipe, but any kind you have on hand works fine.

How To Make Kibbeh Bil Sanieh

Soak the bulgar wheat for 40 minutes to 1 hour. Drain the bulgar wheat.

Blend the meat in 3 batches (not with the bulgar); the first two batches are just meat, and the third batch of meat is blended with onion and spices.

Mix the bulgar wheat and ground meat with your hands in a bowl.

Continue kneading the kibbeh dough for about 5 to 7 minutes. Once everything is kneaded together, press the kibbeh into a pan.

Press the kibbeh dough evenly in the pan so the thickness is the same throughout.

Cut the kibbeh dough into diagonal lines.

Make parallel line indentations. Add holes where the kibbeh line corners intersect. Add the oil on top of the kibbeh dough.

Put the kibbeh into a pre-heated oven at 400 ℉ (204 ℃) for 45 minutes to 1 hour. Once the kibbeh is done cooking, allow it to cool down.

Kibbeh Variations

Here's the best Lebanese kibbeh recipes and a description of the differences.

• Chicken Kibbeh Bil Sanieh: I often make this exact same recipe but with an equal amount of minced chicken, and it tastes amazing too. For this variation, add a bit more spices.
• Pumpkin Veggie Kibbeh Bil Sanieh: A vegan version of this dish is popular across Lebanon and is served during the lent season. This recipe features bulgur, onion, and all of the spices, but instead of the meat, it features pumpkin or beans.
• Stuffed Kibbeh Bil Sanieh: Another famous version of this dish features a middle layer of meat & onion stuffing. Stuffed kibbeh is essentially the same bulgar wheat and meat mixture (as this recipe) but with a middle layer of cooked minced meat, onion, and pine nuts.
• Potato kibbeh (kibbet batata) is a vegan version prepared similarly to kibbeh nayyeh (raw meat kibbeh).
• Kibbeh balls in yogurt, also known as kibbeh labanieh is a comforting kibbeh ball recipe that simmers in a thick mint yogurt sauce.
• Fried kibbeh balls are stuffed kibbeh balls that are deep-fried.

Best Meat For Kibbeh Bil Sanieh

The answer here varies depending on where kibbeh is being made in Lebanon. In some areas of the country, people use lamb meat, in others, veal is used.

Regardless, a rule of thumb to get the best baked kibbeh bil sanieh is to buy the highest quality meat you can get. Make sure the cuts you choose are completely free of fat and gristle. Here, I tell my butcher to give me 'habra' for kibbeh which means a completely clean, boneless & lean piece of meat.

How to Freeze Kibbeh Bil Sanieh

Baked kibbeh is one of my favorite meals to prep ahead of time, and I always have a tray of it sitting in the freezer. Here are a few tips:

1. Don't bake the kibbeh before freezing it. Just complete the first few steps of the recipe, spread the meat dough in an oven-baking dish. Cover it with plastic wrap or freezer wrap and place it in the freezer.
2. Never add the oil to the kibbeh tray before freezing it.
3. Take the kibbeh tray out of the freezer 2-4 hours before you want to start baking it in the oven. Add the oil and pop it in the oven at the regular cooking temperature.

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📋 Recipe

Kibbeh Bil Sanieh (Baked Kibbeh)

Author: Mariam

Course: Main Dish

Cuisine: Lebanese

Prep: 45 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 30 minutes mins

5 from 2 votes

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Servings 12

Kibbeh bil sanieh, aka baked kibbeh, is a quintessential Lebanese dish made from ground meat, bulgar wheat, and spices. It's popular across the country and loved by everyone. 

Ingredients

 

US Customary - Metric

• 2.2 lbs ground meat I used lamb, you can also use veal or beef
• 20 ounces fine bulgur wheat dry weight
• 1 medium onion chopped into quarters
• 1 teaspoon allspice
• 1 teaspoon Lebanese 7 spices
• ½ teaspoon white pepper
• ½ teaspoon ground nutmeg
• 1 tablespoon salt
• ½ cup vegetable oil
• water keep a bowl on hand to help you form the kibbeh dough

Instructions

• Soak the bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
• Split the meat into three batches. Grind the first two batches in a food processor and place them in a bowl. Put the third batch of meat in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat. 
• Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again. 
• Once everything is combined, shape the mixture into 4 small balls. 
• Grease an oven dish with some vegetable oil, then start pressing each of the 4 balls into the dish until you cover the entire surface of the dish (you can make it as thick or thin as you want depending on what you prefer, I make it on the thicker end). 
• Make horizontal and vertical lines across the spread meat (it'll look like squares). Use a knife to make 2-3 line cuts inside each square (this stops the kibbeh from rising and allows the oil to seep in evenly). Use a finger to make holes at the corners of some of the kibbeh squares. 
• Cover the entire dish with oil. Pop into a pre-heated oven 400 ℉ (204 ℃). Bake for 45 minutes to an hour. 
• Once done, remove the tray from the oven. Wait for it to cool before cutting up the pieces and transferring them to a serving dish (they'll crumble if you don't wait for them to cool down).

Notes

1. Serve hot alongside some yogurt. 

Nutrition

Serving: 1 square | Calories: 490 kcal | Carbohydrates: 37 g | Protein: 27 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 14 g | Trans Fat: 0 g | Cholesterol: 64 mg | Sodium: 700 mg | Fiber: 0 g | Sugar: 1 g