Lebanese Kibbeh Bil Sanieh: Baked Kibbeh Recipe from Lebanon

Baked Kibbeh, known in Arabic as Kibbeh bil Sanieh, is a classic Lebanese dish featuring two layers of a beef-and-bulgur mixture filled with spiced ground beef sautéed with onions and pine nuts. Popular across Lebanon and the wider Middle East, this baked version is hearty, flavorful, and often served with yogurt-cucumber salad or a simple condiment like ketchup.

This Lebanese Kibbeh recipe is a family favorite in many Middle Eastern homes. Growing up in a Lebanese household, baked kibbeh was a go-to dish. It pairs wonderfully with a cool yogurt-cucumber salad similar to tzatziki and is comforting whether served at weeknight dinners or special gatherings.

If you enjoy authentic Lebanese cooking, explore more recipes from the Lebanese recipes collection for dishes that complement kibbeh.

What is Kibbeh?

Kibbeh combines pureed meat (usually beef or lamb) with fine cracked wheat (bulgur) and spices to form a cohesive dough that can be shaped or baked. There are several traditional variations:

• Kibbeh Balls (Kebab): Oval-shaped, stuffed with spiced meat and deep-fried.
• Kibbeh Bil Sanieh: Baked in a pan with two layers of kibbeh dough surrounding a spiced beef filling; this is one of the healthier preparations and the focus of this recipe.
• Raw Kibbeh: Minced or pureed meat mixed with spiced bulgur, served uncooked as a tartare-style dish.
• Arass Kibbeh: Similar to raw kibbeh but shaped into patties and fried.
• Kibbeh B’ Labaniyeh: Kibbeh balls cooked in a warm yogurt sauce.
• Potato Kibbeh (Kibbet Batata): Bulgur and spices combined with mashed potatoes for a vegetarian version.
• Tomato Kibbeh (Kibbet Banadoura): Bulgur mixed with pureed tomatoes, tomato paste, green onions, and mint for another vegetarian alternative.

Each style has its own appeal; for families with children, Kibbeh Bil Sanieh and Kibbeh Balls are often the most popular.

How to Make Kibbeh

To make baked kibbeh, I break the process into stages: soaking bulgur, preparing the kamouneh (spiced bulgur mix), cooking the beef filling (hashweh), pureeing the base beef, combining bulgur and beef, and assembling the layers. Preparing ingredients ahead of time makes assembly easier because the kibbeh mixture can dry out quickly.

Soak the Bulgur

• 1–2 hours before assembling, soak 1 cup of fine cracked wheat bulgur in 1½ cups lukewarm water until very soft.

Make the Kamouneh Spice

What is Kamouneh?

Kamouneh is a traditional Middle Eastern spice and bulgur mixture used in kibbeh. It typically includes cracked wheat bulgur, onion, peppers, fresh mint, kibbeh spice blend, and paprika or red pepper powder for color. You can make it fresh in a food processor or buy pre-ground kibbeh spice from Middle Eastern stores.

• Place the kamouneh ingredients in a food processor and pulse until no visible chunks remain. Transfer to a bowl and cover; it will soften as it rests.

Making Spiced Beef (Hashweh)

• Ingredients: onion, lean ground beef, oil, pine nuts, and spices (7-spice, sumac, cinnamon, black pepper, salt).

• Fry pine nuts until golden and set aside. Sauté onions until translucent and set aside.
• Brown the ground beef, making sure all liquids evaporate. Return the cooked onion to the pan, add the spices, sauté briefly so the meat absorbs the flavor, then stir in the pine nuts. Remove from heat and let cool.

Pureed Beef

For the kibbeh dough, puree a portion of raw lean ground beef with a small red bell pepper and salt until smooth. This creates the smooth base that binds with bulgur.

Mixing the Beef with Bulgur

• Work in two batches if necessary. For each half batch, combine half the pureed beef with 1 cup of kamouneh/spiced bulgur, 1 cup of soaked bulgur, and a pinch of salt. Add water (about 3–5 tablespoons per half batch) as needed to soften the mixture so it spreads easily.

Assembly and Baking

• First layer: Grease a nonstick tray with oil. Wet your palm and press half the kibbeh mixture evenly over the base of the pan.
• Second layer: Spread the cooled hashweh (spiced beef filling) over the first layer.
• Third layer: Add the remaining kibbeh mixture in portions, using a wet palm to smooth and fill gaps without compressing too hard. Smooth the top evenly.

• Cutting and topping: Once smooth, score the top into diamond shapes and press a piece of pine nut into each diamond so it adheres. Drizzle about 1/4 cup oil evenly over the top.
• Bake: Bake in a preheated oven for 45–50 minutes until the edges and top are golden brown. For extra color, switch to the broiler for 1–2 minutes at the end—watch closely to avoid burning.
• Serve: Let the kibbeh rest a few minutes before serving. It pairs beautifully with yogurt-cucumber salad, fresh greens, or a simple sauce.

Tips to Make Homemade Beef Kibbeh

• For heat, add a habanero or jalapeño to the kamouneh mixture.
• Freeze any extra kamouneh in a zip-top bag for future use.
• Keep your hands wet while spreading the kibbeh to prevent sticking.
• If the mixture seems dry during assembly, briefly pulse it with a little water in the processor to loosen it.
• This recipe makes a large tray; halve the quantities if you prefer smaller portions or fewer leftovers.
• Reheat leftovers in a 350°F oven for 10–12 minutes or in the microwave for a quick warm-up.

Frequently Asked Questions

More Lebanese Recipe

• Lebanese Spinach Pies
• Chicken Lentil Soup
• Kafta and Potato Stew
• Baba Ghanouj
• Manakeesh Zaatar

I hope you enjoy this Kibbeh Bil Sanieh recipe. If you try it, consider leaving a rating and a comment to share your experience and any variations you loved.