Baked Lebanese kibbeh layered with spiced meat and pine nuts — the celebratory version.
Kibbeh bil Sanieh is the grand, baked cousin of hand-formed kibbeh. A bottom layer of raw kibbeh (fine bulgur and lamb paste) encases a filling of spiced ground meat with caramelized onions and toasted pine nuts, then is covered with another layer of kibbeh dough, scored in a diamond pattern, drizzled with olive oil, and baked until golden. This is the showstopper kibbeh that appears at Lebanese dinner parties.
Serves 8
Process lamb, bulgur, grated onion, seven-spice, cinnamon, and salt in a food processor until smooth. Divide in two.
Caramelize onions in olive oil until golden. Add ground meat and cook until browned. Season with spices. Add pine nuts.
Press half the kibbeh dough into an oiled baking dish. Spread filling evenly. Top with remaining kibbeh dough, smoothing the surface.
Score the top in a diamond pattern with a knife. Drizzle with olive oil. Bake at 190°C for 40–45 minutes until browned.
Cut along score lines. Serve with yogurt and green salad.
Dip hands in ice water when pressing the kibbeh dough to prevent sticking.
Score deeply but not through to the filling so pieces stay neat.
Vegetarian version: use mushroom and walnut filling.
Add raisins to the filling for sweetness.
Refrigerate up to 3 days. Reheat in oven.
Kibbeh bil Sanieh is Lebanon's most important meat dish, prepared for weddings, Sundays, and every occasion that calls for a feast.
The shell is pressed raw into the dish and cooks in the oven. Only raw kibbeh Nayyeh is eaten uncooked.
Per serving (300g / 10.6 oz) · 8 servings total
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