Photograph of the finished Kibbeh bil sanieh

Middle East · Kibbeh nướng khay

Kibbeh bil sanieh

1 hr 30 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bulgur wheat Bulgur wheat 240 g
  • Photograph of Lamb Lamb 560 g
  • Photograph of Onion Onion 2
  • Photograph of Pine nuts Pine nuts 40 g
  • Photograph of Baharat spice blend Baharat spice blend 12 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Unsweetened yogurt Unsweetened yogurt 200 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Soak the bulgur barley in cold water for 20 minutes, then squeeze out the excess water.
  2. 2 Grind two-thirds of the lamb with bulgur, half an onion, baharat, and salt into a smooth, pliable dough.
  3. 3 Sauté the remaining lamb with onions, cinnamon, star anise, and pine nuts for 8 minutes to make the filling.
  4. 4 Spread half of the shell down in a tray of olive oil, arrange the filling on top, cover with the remaining half of the shell, and then score in a diamond shape.
  5. 5 Drizzle with olive oil and bake at 200°C for 35 minutes until golden brown on top. Serve with yogurt.

With an appliance

  • Air fryer 1 hr 24 min

    Replace step 5: spray oil on small kibbeh trays, bake in a hot air oven at 215 degrees for 22 minutes, and rotate the tray after 11 minutes; the crispy side will be faster at 13 minutes, but large trays will need to be divided into two batches.

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