Kibbeh bil Saniyeh

Background

Kibbeh bil Saniyeh is a beloved Levantine casserole of layered kibbeh, combining a smooth shell of finely worked bulgur and ground lamb wrapped around a fragrant meat-and-nut filling, then baked to a deep golden finish. The name “bil Saniyeh” points to the baking pan, where the mixture is pressed, scored, and shared at the table. Techniques vary by household, but the essentials remain: a cohesive shell bound with a touch of ice water, a savory filling punctuated by tender sweetness of onion and the buttery crunch of pine nuts, and gentle spices that perfume rather than overpower.

Ingredients

• bulgur (fine), soaked and well-drained
• lamb (ground), divided between shell and filling
• onion, finely chopped (divided)
• pine nuts, lightly toasted
• olive oil
• ghee (or additional olive oil)
• salt
• black pepper
• cinnamon
• allspice
• dried mint
• ice water (as needed for binding)

Preparation

1. Soak and drain the base: Rinse the bulgur, then cover it briefly with a little ice water until it softens. Drain thoroughly and squeeze out any excess moisture; the grains should feel damp but not wet.
2. Make the shell mixture: In a processor or by hand, work the drained bulgur with about half of the lamb, a portion of the finely chopped onion, a firm pinch of salt, a few grinds of black pepper, a whisper of cinnamon and allspice, plus a pinch of dried mint. Sprinkle in small spoonfuls of ice water as needed and knead until the mix turns cohesive and pliable, holding together when pressed.
3. Cook the filling: Warm a spoon of olive oil in a skillet, add the remaining onion and cook until translucent. Crumble in the rest of the lamb and cook, seasoning with salt, black pepper, a touch of cinnamon, and allspice. Stir through the toasted pine nuts. Let the filling cool slightly so it sets and releases less steam during assembly.

Assembly and Baking

1. Prepare the pan: Grease a medium baking dish with a little ghee or olive oil.
2. Form the base: With damp fingertips, press half of the shell mixture evenly into the dish, creating a compact, even layer.
3. Add the filling: Distribute the warm lamb filling with pine nuts in an even layer over the base.
4. Top and score: Pat the remaining shell mixture into thin slabs, lay them over the filling, and seal edges. Smooth the surface, then score a diamond pattern all the way through to make serving easier and to help render the fat evenly. Dot the surface with small flecks of ghee or drizzle a thin line of olive oil.
5. Bake: Slide into a hot oven and bake until the top is deeply golden and edges sizzle, about 35–45 minutes. Allow the dish to rest for 10 minutes before slicing so the layers set.

Serving and Enjoying

Cut along the scored diamonds and lift out neat portions. The crisped exterior contrasts beautifully with the tender interior, offering a balance of grains, meat, and gentle spice. It shines as a centerpiece for gatherings and also packs well for the next day’s lunch. Enjoy it warm, with something fresh on the side to brighten each bite. Leftovers reheat well in a moderate oven until the top re-crisps.

Cook’s Notes

• Shell texture: If the mixture feels crumbly while pressing, lightly moisten your palms and work in a spoon or two of ice water until it holds together smoothly.
• Nuts: Toast the pine nuts a shade darker for deeper aroma, but keep them tender so they complement rather than dominate the filling.
• Finishing fat: Dots of ghee yield a classic sheen and rich aroma; a light film of olive oil gives a cleaner profile.
• Seasoning: Taste and adjust the filling with a pinch more salt or a touch of black pepper, cinnamon, and allspice to suit your preferred balance.