Baked Kibbeh (Kibbeh bel Seneyeh)
This baked kibbeh tastes divine with the combination of burghul, meat, onions, and spices. It’s easier to prepare than other types of kibbeh but just as comforting and delicious.
Servings 8
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.