Entree: Syria – Coastal Syria – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced ground lamb casserole with a pine nut filling)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (340 g) fine bulgur wheat
- 1 lb (454 g) ground lamb, divided
- 1 small onion, about 4 oz (115 g), finely grated
- 2 medium onions, about 10 oz (280 g), finely chopped
- 1/2 cup (65 g) pine nuts
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) water or beef broth
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground nutmeg
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper, divided
- 1/4 cup (15 g) chopped fresh parsley
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 2 tbsp (30 ml) olive oil for drizzling

Instructions

1. Step 1: Soak the bulgur in 1 cup (240 ml) cold water for 10 minutes, then squeeze out excess moisture in a clean towel or fine sieve.
2. Step 2: In a food processor combine the soaked bulgur, 1/2 lb (227 g) of the ground lamb, the grated small onion, 1 tsp (5 g) salt, 1/4 tsp (0.75 g) black pepper, and 1/4 tsp (1 g) allspice; process until a smooth, pasty dough forms. Chill while preparing the filling.
3. Step 3: Heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add the 2 medium chopped onions and sauté until soft and translucent, about 6–8 minutes.
4. Step 4: Add the remaining 1/2 lb (227 g) ground lamb to the skillet and cook, breaking up the meat, until browned, about 6–8 minutes. Stir in 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) black pepper, 1/2 tsp (2 g) ground cinnamon, 1/4 tsp (1 g) nutmeg, and 1/2 tsp (2.5 g) allspice.
5. Step 5: Stir in the pine nuts and 2 tbsp (30 ml) tomato paste; add 1/4 cup (60 ml) water or stock if mixture seems dry. Cook another 2–3 minutes, then remove from heat and stir in chopped parsley and lemon juice. Taste and adjust seasoning.
6. Step 6: Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Press half of the bulgur-meat dough evenly across the bottom of the dish to form the base layer.
7. Step 7: Spread the lamb-and-pine-nut filling evenly over the base. Crumble or press the remaining bulgur dough over the filling to form the top layer; smooth with wet hands or a spatula.
8. Step 8: Dot the surface with 2 tbsp (30 g) butter cut into small pieces and drizzle 2 tbsp (30 ml) olive oil over the top. Using a sharp knife, score the surface into squares or diamonds to allow steam to escape.
9. Step 9: Bake in the preheated oven until browned and cooked through, about 35–45 minutes. If top browns too quickly, cover loosely with foil for the last 10–15 minutes.
10. Step 10: Let rest 10 minutes, then cut along scored lines and serve warm with lemon wedges and additional chopped parsley.