🥧 Kibbeh bil Sanieh (Baked Tray Kibbeh)
Kibbeh bil sanieh is kibbeh baked in a tray instead of shaped by hand. Two layers of bulgur kneaded with lean ground lamb enclose a filling of onions and pine nuts fried with spiced lamb. The top is scored into diamonds, drizzled with olive oil and baked until crisp at the edges and firm inside. It is cut into squares or diamonds and served warm with salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g fine bulgur
- 600 g lean ground lamb
- 2 onions
- 50 g pine nuts
- 2 tsp seven-spice (baharat)
- 1 tsp salt
- 4 tbsp olive oil
Method
- Soak bulgur 15 minutes and squeeze dry.
- Blend bulgur with 400 g lamb, 1 onion, salt and half the spices into a smooth dough.
- Fry the remaining lamb with the second onion, spices and pine nuts for the filling.
- Press half the dough into an oiled tray, spread the filling and cover with the rest, smoothing with wet hands.
- Score into diamonds, drizzle with olive oil and bake at 190 °C for 35–40 minutes.
How to make it lighter
- Cut 2 tbsp olive oil from the topping — 1 tbsp oil ≈ 120 kcal.
- Halve the pine nuts and add chopped onion for volume.
- Pair one piece with a big bowl of fattoush-style salad without bread.
History
Kibbeh is the national dish of Lebanon and Syria and is eaten throughout the Levant; Aleppo in particular is known for dozens of kibbeh varieties. The tray version is a popular family-style dish because it is quicker than shaping individual pieces.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →