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Kibbeh Bil Sanieh
mainSyrian

Kibbeh Bil Sanieh

Kibbeh Bil Sanieh is a classic Syrian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Fine bulgur, Lean beef (for the shell), Lamb (minced, for the filling), Onions, Pine nuts, Baharat, Cinnamon and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Syrian cooking, be sure to also explore our recipe for Shish Barak.

Difficulty: mediumPrep: 50 minCook: 45 minServes 8

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Ingredients

  • Fine bulgur400 g
  • Lean beef (for the shell)500 g
  • Lamb (minced, for the filling)500 g
  • Onions3 pieces
  • Pine nuts80 g
  • Baharat1 tbsp
  • Cinnamon1 tsp
  • Olive oil120 ml
  • Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the bulgur in cold water for twenty minutes and squeeze it completely dry.

Step 2

Blitz the lean beef with one onion to a paste and work in the bulgur, salt and half the spices.

Step 3

Knead the mass five minutes, wetting your hands, until it is smooth and tacky.

Step 4🍳 Fry

Fry the remaining onion, add the minced lamb, the spices and the pine nuts and cook ten minutes.

Step 5

Press half the mass into an oiled tray in a one-centimetre layer, smoothing it with a wet palm.

Step 6

Spread the filling and cover with the other half of the mass, smoothed the same way.

Step 7🥧 Bake

Cut it into diamonds down to the base, pour over the olive oil and bake at 200 °C for forty minutes, to a browned crust.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Kibbeh Bil Sanieh carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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