If I had to name one dish that evokes a deep sense of nostalgia and family tradition, it would be kibbeh. My taita was a true kibbeh master, and although Damascus had butchers who knew how to perfectly prepare meat for different kinds of kibbeh, she insisted on doing everything from scratch—grinding the meat herself, adjusting the ratios of meat to burghul depending on the variety, and preparing huge batches with so much care and precision.
There was a whole ritual around kibbeh day. She’d bring out the old meat grinder from the stairwell and we’d all know something special was being made. My favorite used to be the fried kibbeh, but over time, baked kibbeh has become my go-to. It’s easy to prepare at home, doesn’t require any special equipment, and still captures the essence of what makes kibbeh so comforting.
This version, Kibbeh bel Seneyeh, is like a pie: two layers of smooth kibbeh dough filled with spiced meat, onion, and pine nuts. It’s a dish that comes together beautifully—and makes your home smell incredible while it bakes.
What Makes This Kibbeh Special?
There are endless regional variations to kibbeh, but this one is unique in its simplicity and comfort. No frying, no shaping into balls—just press, layer, and bake.
In Damascus, once the kibbeh tray was ready, we’d wrap it up and take it down to the neighborhood foron, the baker just steps from my taita’s building. That short walk was part of the ritual, and the smell of fatayer and kibbeh baking in the wood-fired oven always made my stomach growl. I can still picture the shop, the warmth of the tray in our hands, and the pride of bringing home something that had taken hours of care to prepare.
Tips for the Perfect Kibbeh
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Use fine burghul: Coarse burghul won’t give the same smooth dough texture. If in doubt, soak a small amount and test—fine burghul softens evenly and blends seamlessly with the meat.
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Don’t soak for too long: This soaking method (with boiling water) is specific to baked kibbeh. Soaking for longer than 40 minutes can turn the burghul too soft, making the dough difficult to work with.
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Puree the onions well: This step is crucial. If onions are only chopped and not pureed, they’ll burn while baking and create an uneven dough. Use a food processor to get a smooth paste.
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Knead thoroughly: Whether by hand or using a food processor, the dough mixture needs to be kneaded well until it reaches a paste-like consistency. This helps the ingredients bind and prevents the layers from separating.
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Chill the filling: Make sure the cooked beef and onion mixture is completely cooled before layering—otherwise, it can warm the dough, making it sticky or difficult to spread.
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Seal the layers: When assembling, press the meat filling down firmly using a flat plate or another tray. This step ensures the layers don’t separate during baking and gives that perfect slice.
🍽️ Tips for Baking
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Don’t skimp on the ghee: I know it feels like a lot, but the ghee here is non-negotiable. It keeps the kibbeh moist, tender, and prevents the crust from drying out. This is already a reduced amount from what’s traditionally used!
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Use safflower for color: While optional, rubbing safflower on top before baking gives the kibbeh a beautiful golden hue. Just dampen your fingers and pat it gently over the surface.
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Freezing tips: You can freeze the kibbeh before baking—just stop at the point where you’d add the ghee. Cover well and freeze. When ready to bake, thaw in the fridge overnight, add the ghee, and bake as usual.
Serve hot, warm, or even at room temp with a big bowl of fattoush or a simple cucumber yogurt salad. It’s perfect for feeding a crowd or batch-cooking for the week.
IF YOU TRY THIS RECIPE AND ENJOY IT, PLEASE LEAVE A RATING AND A COMMENT BELOW. YOU CAN ALSO TAG ME ON INSTAGRAM. I WOULD LOVE TO SEE YOUR CREATIONS.
Baked Kibbeh (Kibbeh bel Seneyeh)
Equipment
- 32 cm round baking tray
Ingredients
Kibbeh dough:
- ½ kg fine burghul (about 3 cups)
- 350 g fine minced beef
- 1 tsp Salma’s spice
- 1 tbsp salt
- 1 onion
- 1 tbsp red pepper paste
- 3 cups boiling water (for soaking burghul)
- 1 cup ice cold water (for kneading, added gradually)
Filling:
- 500 g minced beef
- 1 large onion finely chopped
- 1 tsp salt
- 1 tsp Salma’s spice
- 1 tbs vegetable oil
- 1 tsp sumac
- ¼ cup toasted pine nuts
Baking:
- 4 tbsp ghee
- 1 tsp safflower (optional)
Instructions
To make kibbeh dough:
- Soak the burghul in 3 cups of boiling water along with the salt and Salma’s spice. Let it sit for 30–40 minutes until all the water is absorbed.
- Finely puree the onion in a food processor. It should be paste-like.
- Add the onion, minced beef, and red pepper paste to the soaked burghul. Add the ice-cold water gradually (about ¼ cup at a time), kneading well until fully combined and the mixture turns into a smooth dough.
To make the filling:
- Heat the vegetable oil and sauté the chopped onion until very soft (about 8–10 minutes).
- Add the minced beef, salt, and Salma’s spice and cook until fully done.
- Turn off the heat and stir in the sumac and pine nuts. Let the mixture cool completely before using.
To assemble:
- Preheat oven to 200°C. Grease a 32 cm round baking tray with ½ tbsp of ghee.
- Divide the kibbeh dough in half. Press one half into the base of the tray evenly.
- Add the filling and press down well using a flat plate or tray to compact it.
- Top with the second half of the dough, smoothing the surface with wet hands.
- Spread the other half of the kibbeh on top of the filling.
- Lightly rub safflower (if using) over the top. Score into squares or the classic star pattern, as in the photos in the post.
- Pour the remaining ghee over the top evenly.
- Bake for 30 minutes or until golden brown.
- Serve hot or warm with Fattoush salad.
