Kibbi Bil Sanieh (Baked Kibbi) Recipe

Name: Kibbi Bil Sanieh (Baked Kibbi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 kg ground lean meat; 2 ½ cups burghul smooth cracked wheat, washed; ½ teaspoon ground allspice (as desired); ½ teaspoon ground cinnamon; 1 teaspoon salt; ½ cup finely chopped onion; ½ cup vegetable oil, and butter mixture; ¼ cup shortening (for greasing oven tray) or ¼ cup butter (for greasing oven tray); 1 cup finely chopped onion; 12 kg minced meat; 1 cup shortening or 1 cup butter; 1 teaspoon salt; ½ teaspoon ground allspice; 1 dash black pepper; 1 cup fried pine nuts

Servings: persons

12 kg ground lean meat
2 ½ cups burghul smooth cracked wheat, washed
½ teaspoon ground allspice (as desired)
½ teaspoon ground cinnamon
1 teaspoon salt
½ cup finely chopped onion
½ cup vegetable oil, and butter mixture
¼ cup shortening (for greasing oven tray) or ¼ cup butter (for greasing oven tray)
1 cup finely chopped onion
12 kg minced meat
1 cup shortening or 1 cup butter
1 teaspoon salt
½ teaspoon ground allspice
1 dash black pepper
1 cup fried pine nuts

1
Filling: Saute onion with shortening over medium heat.
2
Stir in meat, salt, and spices.
3
Cook for 15 minutes till tender.
4
Remove from heat.
5
Mix in pine nuts.
6
Drain Burghul using a sieve, then press to remove excess water as much as possible.
7
Process twice: meat and onion using a food processor.
8
Remove meat mixture.
9
Knead meat and burghul with your hands.
10
Process meat mixture another time in the food processor.
11
Remove, add salt and spices.
12
Knead another time with wet palms (use cold water).
13
Divide meat mixture into two, make from each 4 balls.
14
Flatten each ball between your wet palms (use cold water).
15
Place the 4 flattened balls in a greased oven tray (40x50 cm).
16
Spread the 4 balls evenly using your wet palms (about 3 cm thick).
17
Spread filling over meat as steps 5,6.
18
Cover filling with rest of the meat mixture repeating the same procedure as before.
19
Run a knife blade around edge of tray, then score deeply into diamond shapes.
20
Pour oil and shortening over top.
21
Bake in a moderate heat oven (200C) for 30 minutes.
22
Serve hot with salads and appetizers.

1223

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 kg ground lean meat, 2 ½ cups burghul smooth cracked wheat, washed, ½ teaspoon ground allspice (as desired), ½ teaspoon ground cinnamon, and more.

Yes, Kibbi Bil Sanieh (Baked Kibbi) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kibbi Bil Sanieh (Baked Kibbi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions