Lebanese Layered Baked Kibbeh with Tomato and Pine Nuts

Be the first to rate

(No Ratings Yet)

Loading...

Kibbeh bil Saniyeh is Lebanon's classic tray-baked kibbeh: a thin base of seasoned bulgur and lamb dough, a savory middle layer of ground meat with onions, tomatoes, and toasted pine nuts, then a second layer of dough sealed on top. It bakes until crisp at the edges and tender in the center, then gets cut into squares for serving with cool yogurt or a simple salad.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 3 gSugar
• 26 gProtein
• 480 mgSodium
• 490 mgPotassium
• 65 mgCalcium
• 3.6 mgIron
• 5 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the kibbeh dough (base + top layer)

• 1 1/2 cups fine #1 bulgur, rinsed and soaked 20 minutes, then drained
• 1 lb (450 g) lean ground lamb
• 1 small onion, grated and squeezed dry
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp fine salt
• 1/2 tsp black pepper
• 3 tbsp cold water, as needed

For the meat filling

• 8 oz (225 g) lean ground lamb
• 1 large onion, finely diced
• 3 tbsp pine nuts
• 2 tbsp tomato paste
• 1 medium tomato, diced
• 2 tbsp extra-virgin olive oil
• 1 tsp ground allspice
• 1/2 tsp fine salt
• 1/4 tsp black pepper

To assemble

• 2 tbsp extra-virgin olive oil for brushing
• 2 tbsp cold water
• 1 tsp sumac, for finishing

Directions

1. Make the dough: pulse the drained bulgur in a food processor for 30 seconds until fine. Add the ground lamb, grated onion, cumin, cinnamon, allspice, salt, and pepper and process, drizzling in cold water, until the mixture becomes a smooth, paste-like dough that holds together when pressed. Divide into two equal portions.
2. Make the filling: heat 2 tbsp olive oil in a skillet over medium heat. Saute the diced onion 5 minutes until soft, then add the ground lamb and brown, breaking it up, about 6 minutes. Stir in the tomato paste, diced tomato, allspice, salt, and pepper and simmer 5 minutes until thickened. Stir in the pine nuts, cook 1 minute, and remove from heat.
3. Oil a 9×13 inch baking dish with 1 tbsp olive oil. Wet your hands with cold water and press one half of the kibbeh dough evenly across the bottom and about 1 inch up the sides of the dish to form a thin, even layer.
4. Spread the warm filling over the dough in an even layer, leaving a 1/2-inch border around the edges so the top can seal.
5. Wet your hands again and flatten the remaining dough between two sheets of parchment, then lay it over the filling. Pinch the top and bottom edges together to seal around the rim. Score the surface into 8 diamonds with a sharp oiled knife.
6. Stir the remaining 1 tbsp olive oil with 2 tbsp cold water and brush generously over the top. Bake in a 400°F (200°C) oven for 35 to 40 minutes until the top is deeply golden and crisp at the edges.
7. Rest the kibbeh 10 minutes, then re-cut along the scored lines. Sprinkle with sumac and serve warm with plain yogurt, a cucumber-tomato salad, or a wedge of lemon.

Cook’s Notes

• Keep your hands and the dough wet with cold water at all times; bulgur dough sticks quickly and tears if it dries out.
• For a vegetarian version, replace the filling meat with sauteed mushrooms and eggplant and add 1 tbsp pomegranate molasses for depth.
• Toast the pine nuts separately in a dry pan until just golden before stirring into the filling to bring out their buttery flavor.
• A 9×13 ceramic or metal dish works best; glass can over-brown the bottom before the top is done.
• Leftover squares reheat well in a 375°F oven for 10 minutes to restore the crisp top layer.

You might also like

Desserts

Lebanese Spiced Rice Pudding with Mixed Nuts

Desserts

Lebanese Awamat Doughnut Balls in Rose Syrup

Asian

Lebanese Jute Leaf Stew with Chicken and Garlic

Asian

Lebanese Tabbouleh Salad