Few dishes capture the soul of Lebanese cuisine quite like kibbeh bil sanieh, a baked kibbeh pie layered with seasoned beef and aromatic spices. This dish is comfort food at its finest—warm, hearty, and steeped in tradition. I remember my grandmother patting down the top layer of kibbeh with her fingers dipped in olive oil, smoothing it out as if she were tucking in a blanket. The smells alone—cinnamon, allspice, sizzling onion, and browned beef—are enough to summon the entire family to the table before it’s even out of the oven. This version of kibbeh pie blends a cracked bulgur wheat shell with a spiced beef filling, baked to golden perfection. Whether you're exploring lebanese recipes authentic to their roots or diving into syrian food with similar heritage, this baked kibbeh recipe lebanese in origin is a must-try for anyone looking to cook a beloved classic.
Layered Kibbeh Pie with Bulgur and Spiced Beef
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Middle Eastern
Large mixing bowls You’ll need one for the bulgur mixture and another for the meat filling. If you only have one large bowl, just rinse it between uses.
Fine Grater or Food Processor To grate the onion finely into the kibbeh shell mix. A box grater will do, but a food processor is faster and less tear-inducing.
9x13-inch baking dish Standard size for layered kibbeh. A ceramic or glass dish is preferred for even heating.
Sharp Knife or Bench Scraper For scoring the top layer into diamond shapes before baking.
Spatula or Wet Hands Spreading the layers evenly is easiest with slightly wet hands or a silicone spatula.
Small skillet For toasting pine nuts if you’re using them.
For the Kibbeh Shell
- 2 cups fine bulgur wheat
- 1 pound ground beef or lamb lean
- 1 small onion grated
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for smoothing and baking
For the Filling
- 1 tablespoon olive oil
- 1 pound ground beef not too lean
- 1 large onion finely chopped
- 1/2 teaspoon cinnamon
- 1 teaspoon ground allspice
- Salt and pepper to taste
- 1/4 cup pine nuts toasted (optional but recommended)
Optional Topping
- A drizzle of pomegranate molasses or lemon juice before serving
Soak the Bulgur
Place the fine bulgur in a large bowl and cover it with warm water—just enough to submerge it. Let it soak for 10–15 minutes until soft but not mushy. Drain any excess water by squeezing it through a fine mesh or cheesecloth if needed.
Prepare the Kibbeh Dough
To the softened bulgur, add the grated onion, ground beef or lamb, salt, cinnamon, allspice, and black pepper. Mix thoroughly with your hands until it forms a sticky dough-like texture. If it's too dry, add a tablespoon of cold water at a time until it comes together.
Cook the Filling
Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add ground beef, cinnamon, allspice, salt, and pepper. Cook until the meat is browned and cooked through. Stir in toasted pine nuts, if using. Remove from heat and let it cool.
Assemble the Kibbeh Pie
Preheat your oven to 375°F (190°C).
Grease your baking dish with a little olive oil. Divide the kibbeh dough into two portions. Press one half evenly into the bottom of the dish—wet your hands to make this easier.
Add the cooked meat filling in an even layer, pressing down slightly.
Top with the remaining kibbeh mixture, pressing and smoothing it carefully. Use wet hands or a spatula to make it smooth and even. Score the top into diamond or square patterns using a knife or bench scraper.
Drizzle a tablespoon of olive oil over the top.
Bake
Bake for 45 minutes, or until the top is firm and lightly browned. If you like a crispier top, switch to broil for the last 3–5 minutes—but watch closely to avoid burning.
Rest and Serve
Let it rest for at least 10 minutes before cutting along the scored lines. Serve warm, with sides or sauces of your choice.
What to Pair with Kibbeh Pie
Kibbeh bil sanieh is versatile, so your sides can lean simple or celebratory depending on the occasion.
Classic Pairings
- Lebanese Potatoes (batata harra): Spicy, garlicky fried potatoes with cilantro and lemon. The crispy texture contrasts beautifully with the soft kibbeh layers.
- Lebanese Mezze: A platter with hummus, baba ghanoush, tabbouleh, and labneh makes a vibrant, shareable spread.
- Lebanese Bread: Warm pita or saj bread is perfect for scooping up bites of kibbeh and meat.
- Yogurt Cucumber Salad (khiyar bi laban): Cooling and refreshing with herbs and garlic.
- Fattoush: A bright salad with crispy pita, sumac, and pomegranate molasses.
Beverage Options
- A tart lemon-mint juice or rosewater lemonade enhances the spice and richness.
- For special occasions, a glass of red wine like Grenache or a crisp arak cocktail goes well.
Dessert Ideas
After a hearty kibbeh meal, go traditional with lebanese desserts recipes like sfouf (semolina turmeric cake), maamoul (date-stuffed cookies), or mouhalabieh (milk pudding with orange blossom).
FAQs
1. Can I use chicken instead of beef or lamb in kibbeh?
While traditional middle eastern kibbeh is made with red meat, ground chicken can be used, especially if you're exploring lighter lebanese chicken recipes. Just be sure to adjust seasoning and moisture levels—chicken is leaner and can dry out faster.
2. What’s the best cut of beef for kibbeh?
For the filling, go with ground chuck (80/20) for flavor and moisture. For the shell, a leaner cut like ground sirloin or even lamb leg works best, since it’s mixed with bulgur and shaped.
3. Can I make kibbeh ahead of time?
Absolutely. This baked kibbeh recipe can be assembled up to a day in advance and refrigerated before baking. Leftovers keep well in the fridge for up to 4 days and reheat beautifully.
4. Is there a vegetarian version of kibbeh pie?
Yes! The shell remains the same, but instead of beef filling, you can use sautéed mushrooms, caramelized onions, spinach, or even lentils. This makes a fantastic option for vegetarian guests without sacrificing flavor.
5. What does “kibbeh bil sanieh” mean?
“Kibbeh bil sanieh” literally translates to “kibbeh in the tray.” Unlike raw kibbeh or deep-fried kibbeh balls, this is the oven-baked version, making it one of the easiest and most accessible ways to enjoy this beloved lebanese food.
