Dinner · 75 min · middle-eastern

Kibbeh bil Sanieh

A Middle Eastern dinner built around fine bulgur and ground lamb — on the table in 75 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Fine bulgur
• 2 lb Ground lamb
• 2 Onions
• 1/2 cup Pine nuts
• 2 tbsp Baharat
• 1 tsp Cinnamon
• 1/3 cup Olive oil

Steps

1. Soak the bulgur 15 minutes, squeeze completely dry, and knead with half the lamb, grated onion, baharat, and salt into a smooth, pliable paste — the kibbeh dough should feel like cool clay.
2. Sauté the remaining lamb with diced onion, cinnamon, and pine nuts into a rich, crumbly hash; cool.
3. Press half the kibbeh dough into an oiled tray in an even layer, wetting your hands to smooth it.
4. Spread the hash over the base, then blanket with the remaining dough, sealing the edges.
5. Score the top in a diamond pattern and drizzle generously with olive oil.
6. Bake at 400°F for 30 minutes until deep golden and the edges pull from the pan.
7. Serve warm with yogurt and tabbouleh; the baked tray version feeds a crowd with a fraction of the shaping labor.

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