Entree: Lebanon – Mount Lebanon – كبة بالصينية ➤ Kibbeh bil sanieh (Baked layered bulgur and spiced ground lamb casserole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 50 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 cups (300 g) fine bulgur wheat
- 1 lb (454 g) lean ground lamb for crust
- 1/2 lb (227 g) lean ground lamb for filling
- 1 medium onion, grated (about 150 g)
- 1 large onion, finely chopped for filling (about 200 g)
- 1/2 cup (60 g) pine nuts, toasted
- 2 tbsp (30 ml) olive oil for filling
- 2 tbsp (30 g) unsalted butter or clarified butter for greasing and dotting
- 1 tsp (6 g) salt, plus more to taste
- 1 tsp (2 g) ground allspice, divided
- 1/2 tsp (1 g) ground cinnamon, divided
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (60 ml) cold water, plus more if needed
- 1 tbsp (15 ml) tomato paste (optional, for a slightly richer filling)
- 2 tbsp (30 ml) olive oil for drizzling before baking
- Plain yogurt or labneh, for serving (optional)

Instructions

1. Combine the 2 cups (300 g) fine bulgur with the grated medium onion, 1 lb (454 g) ground lamb for the crust, 1 tsp (6 g) salt, 1/2 tsp (1 g) allspice, 1/4 tsp (1 g) cinnamon, 1/4 tsp (1 g) black pepper and 1/4 cup (60 ml) cold water in a food processor; pulse until a cohesive smooth dough forms (you should be able to press it into a paste). If it feels dry, add 1–2 tbsp (15–30 ml) water. Press half of this mixture evenly into the bottom of a lightly oiled 9x13-inch (23x33 cm) baking dish to form the base.
2. Make the filling by heating 2 tbsp (30 ml) olive oil in a skillet over medium heat; sauté the finely chopped large onion (about 200 g) until soft, add the 1/2 lb (227 g) ground lamb for filling and brown, stirring to break up lumps. Stir in 1 tbsp (15 ml) tomato paste if using, 1/2 tsp (1 g) allspice, 1/4 tsp (1 g) cinnamon and 1 tsp (6 g) salt; cook until fragrant and relatively dry, then fold in the 1/2 cup (60 g) toasted pine nuts. Spread the filling evenly over the crust in the dish, then top with the remaining crust mixture and smooth. Score the top into portions, dot with 2 tbsp (30 g) unsalted butter or clarified butter and drizzle 2 tbsp (30 ml) olive oil. Bake at 350°F (175°C) for 45–55 minutes until set and golden. Let rest 10–15 minutes, then cut into squares and serve warm with yogurt or labneh if desired.