Allergens: Gluten-Free Adaptable | Dairy-Free | Contains Tree Nuts | Low-Carb Adaptable
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Kibbeh Bil Sanieh—literally “kibbeh in a tray”—is a hallmark of Syrian home cooking and celebratory feasts. Originating in the Levant, kibbeh refers to dishes combining cracked wheat (or bulgur) with spiced ground meat. In the Bil Sanieh version, a seasoned bulgur-meat paste forms a base and topping around a rich layer of lamb sautéed with onions, allspiced warmth, and crunchy pine nuts. Baked until golden, it’s sliced into squares or diamonds for mezze tables, weddings, and family gatherings. This casserole-style kibbeh exemplifies Syria’s culinary heritage: communal, aromatic, and rooted in simple pantry staples transformed by spice blends carried along ancient trade routes.

Ingredients (Serves 4–6)

Bulgur Shell & Topping

• 2 cups fine bulgur wheat (or substitute cooked quinoa for gluten-free)
• 1 lb (450 g) ground lamb (or beef or plant-based mince)
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup ice water
• 2 tbsp extra-virgin olive oil

Filling

• 1 tbsp olive oil
• 1 large onion, finely chopped
• ½ lb (225 g) ground lamb (or beef)
• 1 tsp ground allspice
• ¼ tsp cinnamon
• Salt & pepper, to taste
• ⅓ cup pine nuts (or pumpkin/sunflower seeds for nut-free)

Instructions

1. Prepare Bulgur Dough: In a bowl, combine bulgur, ground lamb, spices, salt, pepper, and olive oil. Gradually add ice water, kneading until a smooth, pliable dough forms.
2. Make Filling: Heat oil in a skillet, sauté onion until translucent. Add ground meat, allspice, cinnamon, salt, and pepper. Cook 5–6 minutes until meat is browned. Stir in pine nuts; set aside to cool.
3. Assemble: Preheat oven to 375 °F (190 °C). Lightly oil a 9×13″ baking dish. Press half the bulgur dough evenly into the bottom. Spread the meat–pine-nut mixture over it. Top with remaining dough, sealing edges. Score the top into squares or diamonds.
4. Bake: Drizzle a little olive oil over the surface. Bake 30–35 minutes until golden brown. Let rest 10 minutes before cutting.
5. Serve: Garnish with fresh parsley and a squeeze of lemon, if desired.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Replace bulgur with cauliflower rice mixed with 2 tbsp almond or coconut flour; reduce water by half and bake 25 minutes.
• Gluten-Free: Use cooked quinoa or buckwheat groats instead of bulgur, increasing dough binder (add 1 egg or flax egg).
• Nut-Free: Omit pine nuts; substitute toasted pumpkin or sunflower seeds.
• Dairy-Free: Naturally free of dairy—no changes needed.
• Allium-Free: Omit onion; boost with 1 tsp garlic powder and 1 tsp ground cumin.
• Low-Sodium: Reduce added salt by half and use unsalted meat and nuts.

Chef’s Tips

• Even Layers: Press dough gently but firmly to avoid cracks as it bakes.
• Crunchy Nuts: Toast pine nuts separately for deeper flavor before adding to filling.
• Scoring: Score before baking to ensure clean slicing—use a sharp knife and avoid cutting to the dish’s bottom.
• Rest Time: Let the dish rest 10 minutes post-bake; this firms up the layers for perfect squares.

Wine Pairing

A medium-bodied Syrah (Shiraz) with peppery notes complements the allspice, while a Grenache–based red or a dry Rosé from the Mediterranean echoes the dish’s warmth and freshness.

Nutrition Information (Per Serving)

Values are estimates and will vary by exact ingredients.

Frequently Asked Questions

Q: Can I make Kibbeh Bil Sanieh ahead of time?
A: Yes—assemble and store covered in the fridge up to 24 hours. Bake just before serving.

Q: How do I freeze leftovers?
A: Cut into portions, freeze in airtight containers for up to 2 months. Thaw overnight and reheat at 350 °F (175 °C) for 15 minutes.

Q: What side dishes pair well?
A: Serve with a cucumber-tomato salad, tahini sauce, or plain yogurt (omit for dairy-free).

Q: Can I use beef instead of lamb?
A: Absolutely—beef works well. Adjust seasoning to taste.

Q: Is Kibbeh spicy?
A: It’s mildly spiced; add a pinch of chili flakes to the filling if you prefer heat.

Embark on this Syrian classic tonight—then share your Kibbeh Bil Sanieh @simplycookingx with #GlobalCuisineSeries!