Kibbeh bi Sanieh (Beirut Oven-Baked Crusts of Burghul and Lamb) 🥘

Name: Kibbeh bi Sanieh (Beirut Oven-Baked Crusts of Burghul and Lamb)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2-4 servings
Cuisine: Cuisine libanaise
Ingredients: Crust: 300 g fine burghul (bulgur); 500 g lean lamb or beef mince; 1 small onion grated; 1 tsp each seven-spice and salt; pinch cinnamon; ice water as needed; Filling: 3 tbsp ghee or oil; 2 large onions thinly sliced; 300 g lamb mince; 1/2 cup toasted walnuts chopped; 1/3 cup toasted pine nuts; 2 tbsp pomegranate molasses; 1 tsp sumac; salt-pepper; Finish: extra ghee dots, remaining pine nuts and walnuts for the top; To serve: thick yogurt or labneh, turnip pickles, Israeli salad, lemon

The home-cook's mercy of Levantine kibbeh: instead of hand-carving torpedo-shaped fried shells, you press half the meat-and-burghul paste into a tray, blanket it with the walnut-pine-nut-onion stuffing every Beirut grandmother guards, and cap it with the remaining paste scored into diamonds before a long bake. Out of the oven the crusts are burnished, the middle is spiced-candy soft, the sumac tang of the stuffing cuts through, and nobody spent the afternoon pinching shells. Served warm with a snowdrift of plain yogurt and pickles, it is Friday lunch across the Levant — the dish that proves kibbeh is a feeling, not a shape.

Mount Lebanon Cuisine libanaise ⏱ 75 min Intermédiaire

Méthode

1

Soak burghul in cold water 20 min, drain and squeeze very dry in a cloth.
2

Make the crust: grind/beat burghul with mince, grated onion and spices until it forms a paste that sticks to your fingers without cracking — add ice water a spoonful at a time if stiff.
3

Filling: caramelise onions in ghee until jammy, add mince, cook dry, stir in walnuts, half the pine nuts, pomegranate molasses, sumac, salt-pepper. Cool.
4

Oven 180 C. Press half the paste (damp hands) over a 30x20 cm tray; spread filling, leaving 2 cm border; cover with remaining paste, smooth, score into diamonds, dot with ghee and scatter nuts.
5

Bake 35-40 min until top is brick-gold; rest 10 min, lift along the scores. Serve wedges warm with yogurt and pickles — Friday lunch, any year.

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Kibbeh bi Sanieh (Beirut Oven-Baked Crusts of Burghul and Lamb) 🥘

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