Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Shell
Filling
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Shell · About 20 min
- Soak bulgur in water from 250 g fine bulgur, 300 ml hot water, 500 g minced lean lamb, 150 g onion, grated, 1 tsp allspice, 1 tsp salt 20 minutes, squeeze dry and knead with remaining shell ingredients until sticky.
Check: Look for this result: sticky.
Filling · About 10 min
- Fry 25 ml olive oil, 300 g minced lamb, 150 g onion, chopped, 50 g pine nuts, ½ tsp cinnamon in its oil 10 minutes until mince reaches 71°C / 160°F; cool.
Check: Look for this result: mince reaches 71°C / 160°F; cool.
Bake · About 45 min
- Heat oven to 190°C / 375°F. Press half the shell into a 25 cm dish, add filling and remaining shell. Score diamonds, drizzle 40 ml olive oil and bake 40–45 minutes to 74°C / 165°F.
Check: The food must be hot through at 190°C / 375°F.
Tips
- Use fine bulgur and knead until the shell binds together.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use lean beef instead of lamb.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Kibbeh bil Sanieh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Kibbeh bil Sanieh?
Use fine bulgur and knead until the shell binds together.
What can I substitute in Kibbeh bil Sanieh?
Use lean beef instead of lamb.
Can I prepare Kibbeh bil Sanieh ahead?
Prepare the measured ingredients for Kibbeh bil Sanieh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
