Kibbeh bil Sanieh (Northern Variant)

The Northern Lebanese spelling and style of kibbeh-in-a-tray — a Tripoli/Akkar variant that uses a lighter bulgur-to-meat ratio, a finishing spoon of pomegranate molasses in the filling, and a higher oven heat for a crackling top crust.

Ingredients

• 300 g Fine bulgur wheat
• 500 g Lean ground lamb
• 1 medium White onion (for shell)
• 1 tsp Allspice
• 1/2 tsp Cinnamon
• 1/2 tsp Black pepper
• 1 1/2 tsp, divided Salt
• 4 tbsp Ice water
• 300 g Ground lamb (for filling)
• 2 medium, finely diced Yellow onion (for filling)
• 60 g Pine nuts
• 1 tsp Seven-spice blend
• 1/4 tsp Ground cinnamon (for filling)
• 4 tbsp Olive oil

Method

1. Rinse the bulgur in cold water, then soak in cold water for 20 minutes. Drain well and squeeze out all moisture through a clean cloth.
2. Grate the white onion finely and squeeze out all liquid. In a large bowl, combine the bulgur, 500g ground lamb, grated onion, allspice, cinnamon, black pepper, and 1 tsp salt. Knead vigorously, adding ice water one tablespoon at a time, until the mixture is smooth, cohesive, and slightly elastic. Refrigerate while you make the filling.
3. Make the filling: heat 2 tbsp olive oil in a skillet over medium heat. Cook the diced yellow onions until deeply golden and soft, about 12 minutes. Add the 300g ground lamb and cook, breaking it up, until browned. Season with seven-spice, ground cinnamon, and remaining salt. Stir in most of the pine nuts (reserve some for garnish). Let cool.
4. Preheat oven to 200°C (390°F). Brush a 30×20cm baking tray generously with olive oil.
5. Divide the kibbeh shell mixture into two equal halves. Wet your hands with cold water and press one half evenly across the bottom of the tray, working quickly to keep it cold.
6. Spread the cooled filling evenly over the first layer, leaving a 1cm border around the edges.
7. Wet your hands again and press the second half of the kibbeh mixture over the filling, sealing the edges firmly to enclose the filling.
8. Using a sharp knife dipped in cold water, score the surface into diamond shapes roughly 4×4cm. Press a pine nut into the center of each diamond.
9. Drizzle the surface with the remaining olive oil, making sure the olive oil gets into the scored lines.
10. Bake for 40–45 minutes until the top is golden-brown and the kibbeh has pulled away slightly from the sides of the tray.
11. Rest for 5 minutes, then cut along the scored lines and serve with plain yogurt and a green salad.

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