Entree: Lebanon – Beirut & Coastal Lebanon – كبة بالصينية ➤ kibbeh bil-sanīyeh (Baked layered casserole of bulgur dough filled with spiced ground lamb and pine nuts)

Serving Size: 8

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 2 cups (340 g) fine bulgur
- 1 1/4 cups (300 ml) cold water
- 1 lb (454 g) lean ground lamb, divided
- 1 medium onion, grated (about 5 oz / 140 g)
- 1 tsp (6 g) fine salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/4 cup (60 ml) olive oil, plus extra for drizzling
- 1/2 cup (120 ml) beef or lamb broth or water, plus more if needed
- 1/4 cup (60 g) pine nuts
- 2 tbsp (28 g) butter
- 1 tbsp (15 g) tomato paste
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) plain yogurt or tahini for serving (optional)

Instructions

1. Step 1: Place the bulgur in a bowl and pour 1 1/4 cups (300 ml) cold water over it; cover and let soak 15 minutes until softened, then squeeze out excess water with a clean cloth or by pressing in a sieve.
2. Step 2: In a food processor combine the drained bulgur, 3/4 lb (340 g) of the ground lamb, grated onion, salt, pepper, allspice, cinnamon, and 1/4 cup (60 ml) olive oil. Pulse until a smooth, moldable dough forms, adding up to 1/4 cup (60 ml) broth if mixture is too dry.
3. Step 3: For the filling, melt 2 tbsp (28 g) butter in a skillet over medium heat. Add the remaining 1/4 lb (114 g) ground lamb and cook until browned, breaking up lumps.
4. Step 4: Add 1 tbsp (15 g) tomato paste and the pine nuts to the skillet; cook 2–3 minutes until fragrant. Season with a pinch of salt and pepper and stir in chopped parsley. Remove from heat and let cool slightly.
5. Step 5: Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Press about two-thirds of the bulgur-meat dough evenly into the bottom and up the sides of the pan to form a crust.
6. Step 6: Spread the lamb-and-pine-nut filling evenly over the crust. Crumble or press the remaining bulgur dough on top to form the final layer, smoothing with a wet spatula. Score the top into diamond or square pieces.
7. Step 7: Brush the top with a little olive oil and pour 1/4 cup (60 ml) broth around the edges to keep moist. Bake 35–45 minutes until top is browned and firm.
8. Step 8: Remove from oven and let rest 10 minutes. Cut along scored lines and serve warm with yogurt or tahini if desired.