Baked Kibbeh (Kibbeh bil Sanieh)
Layered bulgur and spiced meat baked to a golden crust, served with a tangy yoghurt garnish – a comforting Lebanese dinner for any night.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Preheat the oven to 200°C / 400°F (180°C fan) and grease a 23 cm (9‑inch) baking dish.
-
Step 2 of 6
Combine the bulgur with half the meat, onion, allspice, cumin, cinnamon, pepper and salt; knead until a smooth, pliable mixture forms.
-
Step 3 of 6
Press half the mixture into the dish, creating an even layer; drizzle with 1 ½ tbsp olive oil and sprinkle toasted pine nuts over it.
-
Step 4 of 6
Mix the remaining meat with the other half of the onion, season lightly, then spread over the bulgur layer, smoothing the top.
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Step 5 of 6
Bake for 35‑40 minutes until the top is firm and golden; meanwhile whisk yoghurt, garlic, lemon juice and a pinch of salt.
-
Step 6 of 6
Remove from oven, let rest 5 minutes, then drizzle with the remaining olive oil, dollop yoghurt around the edges and garnish with mint.
Notes from the kitchen
If bulgur is unavailable, substitute with coarse cracked wheat soaked for 30 minutes; the texture will be slightly coarser but still authentic.
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