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baked kibbeh
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Baked Kibbeh (Kibbeh bel Seneyeh)

This baked kibbeh tastes divine with the combination of burghul, meat, onions and spices. It is easier to prepare than other types of kibbeh but is equally tasty. The definition of comfort food!
Course Main Course
Prep Time 1 day 1 hour
Cook Time 30 minutes
Servings 8

Equipment

  • 32 cm round baking tray

Ingredients

Kibbeh dough:

  • ½ kg fine burghul or 3 cups
  • 350 g fine minced beef
  • 1 tsp Salma’s spice
  • 1 tbsp salt
  • 1 onion
  • 1 tbsp red pepper paste
  • 3 cups boiling water for soaking
  • 1 cup ice cold water for kneading

Filling:

  • 500 g minced beef
  • 1 large onion finely chopped
  • 1 tsp salt
  • 1 tsp Salma’s spice
  • 1 tbs vegetable oil
  • 1 tsp sumac
  • ¼ cup toasted pine nuts

Baking:

  • 4 tbsp ghee
  • 1 tsp safflower optional

Instructions

To make the filling:

  • Place a large frying pan over medium heat.
  • Add the vegetable oil and chopped onions and cook for almost 8-10 minutes or until very soft, stirring continuously.
  • Add the minced beef and cook for 10 minutes, or until cooked through.
  • Stir in the spice and salt.
  • Remove from heat and stir in sumac and pine nuts.
  • Allow to cool completely before using.

To make kibbeh dough:

  • Soak the burghul in 3 cups boiling water, with salt and Salma’s spice, for 30 - 40 mins or until all water is soaked up.
  • Using a food processor, finely puree the onion. It should have a paste consistency.
  • Add the onions, minced meat and red pepper paste to the burghul.
  • Add 1 cup of ice-cold water, ¼ cup at a time and knead for 15 minutes or until the mixture is fully incorporated. The mixture should be a smooth paste.

To assemble:

  • Pre heat oven to 200˚C.
  • Divide the kibbeh dough in half.
  • In a 32 cm round baking pan, spread ½ tbsp ghee.
  • Spread half of the kibbeh dough.
  • Add all the filling and press it really well in the pan, preferably by placing another pan on top of the filling and pressing it firmly. This will ensure the final kibbeh will not split into layers.
  • Spread the other half of the kibbeh on top of the filling.
  • Wet your hands and spread the safflower on top. This will give it a nice color but is totally optional.
  • Cut into square or into the star shaped classical shape, refer to the photos above.
  • Add the remaining ghee and distribute equally.
  • Bake in the oven for 30 minutes, or until golden brown.
  • Serve hot or warm with Fattoush salad.