Dinner Party · Lebanese
Kibbeh Bil Sanieh
Layers of bulgur and ground meat baked together into a satisfying and hearty casserole.
Why This Works
The duality of the crispy outer bulgur shell and the tender, spiced meat interior provides a textural masterpiece.
The Upgrade
Serve with a side of cucumber-mint labneh to cut through the richness of the meat.
Chef's Secret
Michelin TechniqueUse ice water to dampen your hands when spreading the top layer of kibbeh; it keeps the paste from sticking to your fingers.
Ingredients
Total time including resting: 45 min
Directions
Preheat oven to 375°F. Mix the soaked bulgur with half the beef and grated onion, kneading until it forms a smooth paste.
10 minIn a separate pan, sauté the ground lamb with pine nuts and walnuts over medium heat until browned and crumbly.
8 minSeason the lamb filling with allspice, cinnamon, and salt. Cook until fragrant and the liquid has evaporated.
2 minPress half of the bulgur mixture firmly into the base of a greased square baking dish.
5 minDistribute the lamb filling evenly over the bottom layer of bulgur.
2 minSpread the remaining bulgur mixture on top, wetting your hands to smooth it out into a perfect crust.
5 minScore the top with a knife in a diamond pattern and brush with olive oil.
2 minBake at 375°F until the crust is crispy and the edges have pulled away slightly from the pan.
25 minWine Pairing
Nerello Mascalese
Red Wine
The BottleTenuta delle Terre Nere Etna Rosso
This volcanic red offers high acidity and earthy spice that complement the bulgur and ground meat composition. Its elegant, medium-bodied structure ensures the wine enhances the casserole's rustic savory profile.
Nutrition per Serving
550
calories
32g
protein
40g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tabbouleh
A herb-heavy salad with parsley and lemon cuts through the density of the baked meat-and-bulgur casserole.
Ingredients
Directions
Soak bulgur in lukewarm water for 10 minutes until softened, then squeeze thoroughly to remove all excess moisture.
Combine minced parsley, mint, and scallions in a chilled mixing bowl.
Fold in the drained bulgur and diced tomatoes with precision.
Whisk the olive oil, lemon juice, and salt in a small vessel until emulsified.
Dress the salad immediately before service to preserve the structural integrity of the herbs.
Toss gently and adjust seasoning to ensure the acidity balances the richness of the kibbeh.
Side Dish
Garlic Yogurt Dip
A side of cucumber-yogurt sauce adds a cool, creamy element that complements the hearty baked dish.
Ingredients
Directions
Place the diced cucumber in a fine-mesh sieve, sprinkle with a pinch of salt, and allow to drain for 5 minutes to remove excess moisture.
In a chilled stainless steel bowl, whisk the Greek yogurt until smooth.
Fold in the minced garlic, lemon juice, and drained cucumber.
Gently stir in the fresh mint, ensuring even distribution.
Transfer the mixture to a serving vessel and create a small well in the center using the back of a spoon.
Drizzle the olive oil into the well and serve immediately alongside the Kibbeh.
Member Reviews
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Loved the short ingredient list. Everything was already in my pantry.