Kibbeh Bil Sanieh, or baked kibbeh, is an authentic popular Lebanese dish enjoyed all over the Middle East. Each time I bake it, my kids rush to the kitchen. The smell is irresistible, the taste is heavenly!
Kibbeh Bl Sanieh is literary translated into kibbeh in an oven tray. It is made up of two layers of kibbeh with a layer of ground beef, spices, onions, and pine nuts sandwiched in between. This is the healthier alternative to the well-known fried kibbeh.
Kibbeh Bil Sanieh! Yummy!
I love all versions of kibbeh; raw kibbeh, kibbeh balls, and kibbeh b labanieh. But Kibbe bil sanieyh or kibbe in the pan has a special mouthwatering taste. You will crave for more!
Fried Kibbeh or Kibbeh bil Sanieh?
Have you ever had fried Kibbeh? If not, you must try the football-shaped stuffed beef balls with deliciously seasoned ground beef.
One important thing to know about fried Kibbeh balls is that they are a bit time consuming to prepare. The main reason being is that, traditionally speaking, fried kibbeh has an aesthetic aspect to it, meaning it’s meant to look good!
Yes, a huge part of the fried kibbeh appeal is the beauty in its miniature size and football shape! Many of us know the tactic of “we eat with our eyes before our mouths”. It truly applies to fried kibbeh balls.
Kibbeh Bil Sanieh! What a Delicious Piece of Art!
But here’s the good news, Kibbeh Bil Sanieh is going to save you some time and is still just as attractive to the eye as it is appealing to the taste buds. This identical sister recipe here consists of the same ingredients but is an easier and healthier version.
Instead of making 30-50 shaped balls, we spread out the beef bulgur mixture in a pan, fill it with ground beef. Then, top it with another layer of the bulgur and beef mixture.
No frying involved! We simply use olive oil. It is so convenient to enjoy this savory dish in much less time!
Enjoy Kibbeh Bil Sanieh with Veggies!
Serving up Kibbeh Bil Sanieh
Kibbi Bil Sanieh comes in handy when you’re in need of a grand meal that will satisfy guests and looks like you slaved over it. This can be made easily and in a short time.
You can pair it with yogurt or a cucumber yogurt salad. Simply serve it with fresh-cut veggies like radishes, shallots, and peppers, or a Homemade Tzatziki Sauce (Greek Yogurt and Cucumber) which is my favorite with kibbeh.
Baked Kibbeh is wonderful because it tastes amazing served warm and tastes even better served cold! It’s all about preference here, but try it both ways and you won’t regret it!
Prepare the Bulgur and Meat for Kibbeh Layers
Prepare the Bulgur.
Wait around 10 minutes till the bulgur soaks the water.
Mix a small onion, soaked bulgur, and meat in the food processor.
Toast the pine nuts or slivered almonds. Add the onions till they get translucent. Then, add the ground beef and mix till cooked.
Add Spice and Salt.
Final Step to Get the Best Kibbeh Bil Sanieh
Set the bottom layer of kibbeh. Spread the stuffing. Use my trick mentioned in the instructions to perfectly form the top layer. Wet the knife and cut the kibbeh to have the shape you desire.
Tips and Tricks for the Best Kibbeh Bil Sanieh
Soaking bulgur is very important because it ensures that the bulgur won’t remain crunchy and ruin the texture of the dish after it’s cooked. So, the bulgur should be soft.
Crunchy bulgur will make this dish unenjoyable, even if you like the kibbeh thin and crisp! There is a huge difference between crisping up the kibbeh layers and having bits and pieces of tough and crunchy bulgur within the kibbeh mixture.
Try to mash and scrunch up the bulgur together well with your hands after it has softened! Although it is considered old school, this additional step would help the texture become softer and easier to consume.
Mashing also ensures that water has been absorbed equally to all the bulgur and more thoroughly. It also breaks up the larger bulgur pieces after they’ve softened. It makes them even softer and better for baking!
Magic in a Pan! Give It a Try!
My Dear Busy Mom! I Have Some Great Ideas for You!
Are you a busy mom? Do you have a full schedule for next week? Prepare kibbeh bil sanieh ahead. Wrap the pan and set it in the freezer. You can keep it up to 3 months. Attention! Do not add olive oil if you are planning to freeze it.
If you froze Kibbeh in the pan, take it out around 2 hours before baking. Now, you add the olive oil. Then, toss it in the oven.
Kibbeh Bil Sanieh can be prepared thin or thick, depending on how you prefer it! I have prepped mine with thin layers to create a crispy texture! You can make the bottom layer a bit thicker than the top one. You will please both tastes at once.
If you have leftover bulgur and meat mixture, then you can make them into patties. You can choose to stuff them or not. You can freeze the prepared kibbeh patties for up to 2 months. Place them in air-tight zip lock bags.
You can bake these delicious patties the same way as kebbeh bel saynieh. You can also fry them. They are amazing as appetizers for family gatherings.
Try the Delicious Kibbeh Bil Sanieh Today! You Will Not Regret it!
Frequently Asked Questions
The important thing is to thin your layers of kibbeh mixture as much as possible. That way the more you cook it, the more it crisps up. Also, adding the right amount of oil and using higher heat help in crisping it up further.
Not at all. You can use any cooking oil of your choice or even a cooking spray. But remember, whatever type of oil you choose may affect the flavor a bit.
Yes! Leftover cooked kibbeh can be frozen up to at least three months in an airtight container.
It definitely can. In fact, it’s a perfect meal prep meal. You can prepare it and freeze it raw for up to three months in Pyrex pan covered appropriately. Simply remove the night before and store in fridge, and cook in oven before lunch or dinner.
You can flatten them out into patties and bake or fry them, or even freeze them for later use. If you have leftover meat mixture, you can turn them into kibbeh balls and do the same as well. In Middle Eastern culture, the mixture that’s left is served up raw as is with some radishes, green onions, and mint!
A Five Star Meal!
Ingredients for Kibbeh Bl Saynieh
Meat and Onion Stuffing
- Ground beef
- Olive oil
- Slivered almonds or pine nuts
- Seven spices
Layers of Kibbeh
- Fine bulgur
- Warm water
- Ground meat
- Kamooni spice
- Seven spices
- Olive oil
Steps to Prep Kibbeh Bil Sanieh
To Prepare the Onion and Meat Stuffing
First, to a large skillet, add ¼ cup of olive oil on high heat. Then, add the slivered almonds or pine nuts to toast for 3-5 minutes while stirring.
Once they have turned light gold, add in the cubed onions and stir for another 3-4 minutes until the onions are translucent.
Now, add in the ground beef and cook for 5-7 minutes, or until cooked, stirring all the ingredients together.
Once the beef, the onions, and the slivered almonds (or pine nuts) have cooked together, turn off the heat.
Add in the salt and seven spices and mix well. Cover and set aside.
To Prepare the Kibbeh
Preheat the oven to 400° F.
To a medium bowl, add the fine bulgur and warm water. Then, set them aside for about 10 minutes until the bulgur has soaked in all the water.
Next, to a food processor, add in the soaked bulgur and ground meat, and 1 small onion. The food processor will not fit all of the ingredients at once, so add half of the amount of bulgur with 1 lb of ground meat at a time.
Once blended, place the rest of the soaked bulgur and the remaining 1 pound of ground meat and blend. Place them in a large bowl.
Now, add the salt, paprika, 2 tablespoons of kamooni spice, and 1 teaspoon of 7 spice. Mix by hand.
To Layer Kibbeh Bl Saynieh
First, oil a 9 x 13“ pan or medium round pan. Begin to add patches of the ground meat and bulgur mix. Using your hands, press them down to form an even layer. Do not make it too thin nor too thick.
Second, you have to evenly spread the stuffing on top of the layer you just formed.
My Special Trick to Form the Top Kibbeh Layer
It is my trick time! To form the top kibbeh layer, I have the easiest way. But it is totally optional!
Cut parchment paper to the same size as the pan. Spray one side with cooking oil, then begin adding the rest of the meat and bulgur mix to form an even layer. Again, use your hands to press down and form.
Gently and carefully take this layer and flip it onto the stuffing. Then, gently peel off the parchment paper.
Wet your hands and smooth out this top layer.
Let’s Keep Going!
Wet a pairing knife and begin to cut the kibbeh to form the desired shape. To form diamond shape kibbeh, cut in the center vertically and then horizontally.
Finally, drizzle ⅓ cup of olive oil all over the pan.
Bake for 35-40 minutes or until cooked and golden.
Broil on high for about 1 to 2 minutes if needed for added crispiness.
Serve and enjoy with your family and dear ones.
Delicious Kibbeh Bl Saynieh!
Recipes You May Want To Try
- MUHAMMARA (ROASTED RED PEPPER AND WALNUT DIP)
- VEGAN GOLDEN COCONUT MILK LENTIL STEW
- MEDITERRANEAN LENTIL SOUP
- BRAISED GREEN BEANS- LOUBIEH BZEIT
- DURUM WHEAT CHICKEN SOUP- FRIKEH
- EASY STUFFED CABBAGE (MALFOOF)
- SMOOTH HUMMUS RECIPE
- SATISFYING FRUIT SALAD
- HALAWET EL RIZ – RICE AND CHEESE CREAM
- SHREDDED BRUSSELS SPROUTS SALAD
Kibbeh Bil Sanieh (Baked Kibbeh)
Meat and Onion Stuffing
- 1 lb ground beef
- ⅓ cup shivered almonds or pine nuts
- ¼ cup olive oil
- 4 onions cubed
- 1 teaspoon seven spices
- ½ tablespoon salt to taste
- 3 cups bulgur
- 6 cups warm water
- 2 lbs ground meat divided
- 1 onion small
- 2 tablespoons ground Kamooni spice
- ½ tablespoon paprika
- 1 tablespoon seven spices
- ⅓ cup olive oil to drizzle before baking
Prepare Meat and Onion Stuffing
- Add ¼ cup of olive oil on high heat. Then, add the slivered almonds or pine nuts to toast for 3-5 minutes while stirring in a large skillet.
- Once the slivered almonds and pine nuts have turned light gold, add in the cubed onions and stir for another 3-4 minutes until the onions are translucent.
- Add the ground beef and cook for 5-7 minutes, or until cooked. Stir all the ingredients together.
- Once the beef, the onions, and the slivered almonds have cooked together, turn off the heat. Add salt and seven spices. Mix well.
- Cover the mixture and set it aside.
- Preheat oven to 400° F.
- To a medium bowl, add the fine bulgur and warm water. Then, set aside for about 10 minutes until the bulgur has soaked in all the water.
- Add the soaked bulgur, ground meat, and 1 small onion to a food processor. It will not fit all of the ingredients at once, so add half of the amount of bulgur with 1 lb. of ground meat at a time.
- Once blended, place the rest of the soaked bulgur and the remaining 1 pound of ground meat and blend. Place in a large bowl.
- Add the salt, paprika, 2 tablespoons of kamooni, spice, and 1 teaspoon of 7 spices. Mix by hand.
Layer Kibbeh Bl Sanieh
- To begin layering, oil a 9 x 13“ pan or medium round pan. Begin to add patches of the ground meat and bulgur mix.
- Using your hands, press down to form an even layer. Do not make too thin nor not too thick.
- Evenly spread the stuffing on top of the layer you have just formed.
- To form the top kibbeh layer, my way is easy! But it is totally optional.
- Cut parchment paper to the same size as the pan. Spray one side with cooking oil, then begin adding the rest of the meat and bulgur mix to form an even layer. Again, use your hands to press down and form.
- Gently and carefully take this layer and flip it onto the stuffing. Gently peel off the parchment paper. Wet your hands and smooth out this top layer.
- Wet a pairing knife and cut the kibbeh to form the desired shape. Cut in the center vertically and then horizontally to form diamond-shaped kibbeh.
- Drizzle ⅓ cup of olive oil all over the pan.
- Bake for 35-40 minutes or until cooked and golden in color.
- Broil on high for about 1 to 2 minutes if needed for added crispiness.
- Serve and enjoy.