🫓 Kibbeh Sajieh (Saj Kibbeh)
Kibbeh sajieh is kibbeh pressed into a large, thin disc and cooked on a domed saj griddle. The dough of fine bulgur kneaded with lean lamb, onion and spices is spread very thin, often around a light layer of spiced meat, and cooked until the edges crisp while the middle stays chewy. It is sold as street food in Lebanon and eaten folded or cut into wedges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g fine bulgur
- 400 g lean ground lamb
- 1 onion
- 2 tsp seven-spice (baharat)
- 1 tsp salt
- 2 tbsp olive oil
Method
- Soak bulgur 10 minutes and squeeze dry.
- Blend bulgur with 300 g lamb, half the onion, salt and half the spices into a smooth dough.
- Brown the remaining lamb with the rest of the onion and spices for a thin filling.
- Press dough into thin rounds between sheets of baking paper, spread filling on one, top with another and seal the edges.
- Cook on a hot saj or large pan brushed with olive oil, 4–5 minutes per side until crisp at the edges.
How to make it lighter
- Brush the griddle with oil instead of pouring it — 1 tbsp ≈ 120 kcal.
- Skip the meat filling and make a single thin disc for a lighter version.
- Serve a quarter disc with tomatoes, cucumbers and mint.
History
Saj-cooked kibbeh is associated with Lebanese villages and street stalls, where the same domed griddle is used for flatbreads and manakish.
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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 →