Kibbeh bil Sanieh (Baked Kibbeh)

Method

1. 1

   Soak the rinsed bulgur for 15 minutes, then squeeze it dry in your fists.

2. 2

   For the filling, slowly brown the sliced onions in the oil, add 200 g of lamb and the pine nuts, and cook until toasted and fragrant; season with half the spices.

3. 3

   For the shell, process the remaining lamb with the quartered onion, bulgur, remaining spices, salt and pepper into a smooth, pliable paste.

   💡 Add a spoonful of iced water while processing to keep the paste cool and cohesive.

4. 4

   Press half the shell paste over the base of an oiled round pan with wet hands, spread the filling, and flatten the rest of the paste on top in patches, smoothing them together.

   💡 Wet hands are essential — the paste sticks to dry fingers and tears.

5. 5

   Score deep diamonds through the top layer, run a knife around the edge, and drizzle with oil.

6. 6

   Bake at 190°C for 40–45 minutes until deeply browned.

7. 7

   Rest 10 minutes and serve in diamonds with cold yogurt and a crisp salad.