Kibbeh Bil Sanieh

Ingredients

• 2 cups fine bulgur wheat
• 1 pound ground lamb
• 1 whole large yellow onion
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• ½ cup extra-virgin olive oil
• ¾ pound ground lamb
• 1 whole medium yellow onion
• ½ cup pine nuts
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil

Instructions

1. 1

   Soak 2 cups of fine bulgur wheat in 2 cups of cold water for 15 minutes — it will absorb the water and become fluffy. While the bulgur soaks, dice 1 large yellow onion into 1/4-inch pieces and set aside.

2. 2

   Prepare the filling: Heat a 10-inch skillet over medium heat. Pour in 3 tablespoons of extra-virgin olive oil and add the diced medium onion (diced into 1/4-inch pieces). Sauté until translucent and just beginning to turn golden at the edges, about 4-5 minutes. Add 0.75 pound of ground lamb, breaking it up with a wooden spoon as it cooks until no pink remains, about 6-7 minutes. Stir in 0.5 cup of pine nuts, 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground allspice, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of ground black pepper. Toast the spices for 1 minute until fragrant, then transfer to a bowl and let cool for 5 minutes.

3. 3

   Make the shell mixture: Drain the soaked bulgur by pressing it gently against the sides of a fine-mesh strainer — you want to remove excess water but keep it moist. Transfer to a large bowl and add 1 pound of ground lamb, the reserved diced large onion, 1 teaspoon of kosher salt, 0.5 teaspoon of ground black pepper, and 0.5 teaspoon of ground cinnamon. Using your hands (wet your hands first so the mixture doesn't stick), knead everything together for 2-3 minutes until well combined and the mixture holds together — this develops the gluten in the bulgur and creates a cohesive base.

4. 4

   Preheat your oven to 375°F. Pour 0.5 cup of extra-virgin olive oil into a 9x13-inch baking dish and tilt to coat the bottom evenly. This creates a crispy, golden base — essential for traditional kibbeh.

5. 5

   Press half of the kibbeh shell mixture evenly into the oiled baking dish using your wet fingers — aim for a layer about 1/2 inch thick. Spread the cooled filling evenly over this base, leaving a 1/2-inch border from the edges. Top with the remaining shell mixture, again pressing gently with wet fingers to create an even layer and seal the filling inside.

6. 6

   Using a sharp knife, cut the kibbeh into diamond or square shapes — traditional diamonds are about 2 inches on each side. This allows heat to penetrate evenly and creates appealing pieces for serving. Drizzle any remaining olive oil over the surface and place in the preheated oven.

7. 7

   Bake for 20-25 minutes until the top is golden brown and crispy, and you can see the oil bubbling around the edges — this indicates the bottom layer is crisping up as well. The internal temperature should reach 160°F when checked with an instant-read thermometer.

8. 8

   Remove from the oven and let rest for 5 minutes before serving — this helps the pieces hold together when plated. The kibbeh will continue to firm up as it cools slightly. Serve warm, directly from the baking dish or arranged on a platter. Offer with lemon wedges and a simple yogurt or tahini sauce if desired.

Tools you’ll need

• fine-mesh strainer
• 10-inch skillet
• wooden spoon
• large mixing bowl
• 9x13-inch baking dish
• sharp knife
• instant-read thermometer

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