Entree: Syria – Damascus – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced minced lamb casserole)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 30 min

Ingredients

- 2 cups (320 g) fine bulgur wheat
- 1 lb (450 g) ground lamb, for shell
- 1 lb (450 g) ground lamb, for filling
- 1 large egg (50 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (2 g) ground black pepper
- 1 small onion, finely grated, divided (about 1 cup / 150 g)
- 3 tbsp (45 ml) olive oil, divided
- 1/2 cup (70 g) pine nuts
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) water, plus more if needed
- 2 tbsp (30 g) clarified butter or butter, melted
- 1/4 cup (15 g) chopped fresh parsley

Instructions

1. Preheat oven to 350°F (180°C). Lightly grease a 9x13-inch (23x33 cm) baking pan.
2. Place bulgur in a bowl and cover with 1/2 cup (120 ml) cold water; let sit 10–15 minutes until plump, then squeeze out excess water and transfer to a large bowl.
3. To the bulgur add 1 lb (450 g) ground lamb (for shell), the egg, 1/2 of the grated onion (about 1/2 cup / 75 g), 1 tsp (5 g) salt, 1/2 tsp (1 g) cinnamon, and 1/2 tsp (1 g) black pepper. Mix and knead by hand until a smooth paste forms, adding up to 1/4 cup (60 ml) water if too dry; set aside.
4. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add remaining grated onion and sauté until translucent, about 5 minutes. Add 1 lb (450 g) ground lamb (for filling) and brown, breaking up lumps, about 6–8 minutes.
5. Stir in pine nuts and tomato paste, then add 1/2 tsp (2 g) allspice, 1/2 tsp (1 g) black pepper, and 1/2 tsp (2 g) salt. Cook until fragrant and well combined, about 3 minutes. Remove from heat and stir in chopped parsley; let cool slightly.
6. Press half of the bulgur-meat mixture evenly into the prepared pan to form the bottom crust about 1/2-inch (1.3 cm) thick.
7. Spread the lamb-and-pine-nut filling over the crust in an even layer. Top with the remaining bulgur-meat mixture and smooth the surface. Score the top into squares or diamonds to help portion after baking.
8. Brush the top with melted butter or remaining 1 tbsp (15 ml) olive oil. Bake in preheated oven 35–45 minutes, until top is firm and golden brown.
9. Let rest 10 minutes, then slice along scored lines. Serve warm, garnished with extra parsley and yogurt or a squeeze of lemon if desired.