Kibbeh bil Sanieh — Baked Stuffed Kibbeh

The queen of Levantine tables — a tray-baked version of Syrian-Lebanese kibbeh, with two layers of
spiced bulgur-and-lamb shell enclosing a rich filling of sautéed ground meat, pine nuts, and onion.
Beloved by Antiochian Orthodox families, served at every major celebration and Sunday lunch.

FASTING LEVEL: Non-Fasting (lamb and beef)

SERVINGS: 8
TIME: 2 hours 30 minutes

INGREDIENTS:
For the shell:
- 400 g fine bulgur wheat (#1 fine)
- 600 g ground lamb (or 300 g lamb + 300 g beef)
- 1 large onion, finely grated
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper (or sweet paprika + a pinch of cayenne)
- 1 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- Ice water as needed

For the filling:
- 400 g ground lamb
- 2 large onions, finely diced
- 100 g pine nuts
- 3 tablespoons ghee or clarified butter
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- Salt and black pepper
- 3 tablespoons pomegranate molasses, optional

For finishing:
- 4 tablespoons melted ghee or butter, for brushing

METHOD:
1. Rinse bulgur in cold water. Drain and squeeze out as much water as possible.
2. In a food processor (or with a strong hand), combine ground meat, onion, spices, and salt. Add drained bulgur. Process until the mixture becomes a smooth paste — add ice water as needed, 1-2 tablespoons at a time. The final texture should be spreadable dough-like.
3. Make filling: heat ghee in a skillet. Sauté onions 10 minutes until golden. Add pine nuts and toast 2 minutes. Add lamb, breaking it up; brown 8 minutes. Add allspice, cinnamon, cloves, salt, pepper, and pomegranate molasses if using. Cook 2 minutes. Cool completely.
4. Grease a 30 cm round baking dish with ghee. Divide shell mixture in half.
5. Press half the shell mixture evenly into the bottom of the dish — use wet hands to keep it smooth. Aim for a 1 cm thick layer.
6. Spread all the cooled filling evenly over the shell.
7. Cover with the second half of the shell mixture. This is the tricky part: flatten small pieces between your palms and lay them over the filling, then gently press to seal seams. Alternatively, press the mixture between two sheets of parchment to form a top disc, then lift and place.
8. Use a sharp knife to score the top into diamond shapes. Traditional: first a cross through the centre, then parallel cuts. Run the knife around the edge of the pan to separate the kibbeh from the sides.
9. Brush the top generously with melted ghee.
10. Bake at 200C (400F) for 35-45 minutes until deeply golden.
11. Cool 15 minutes before cutting. Serve warm with yogurt, salad, and pita.

NOTES:
- Kibbeh bil Sanieh is Antiochian Sunday food — the centrepiece of the celebratory meal after Liturgy.
- The bulgur and meat must blend into a paste. If you don't have a food processor, work the mixture by hand for 10-15 minutes, adding ice water, until smooth.
- Score the top BEFORE baking. Scoring a hot crust shatters it.
- Leftover kibbeh is excellent fried in ghee the next morning for breakfast. A traditional Lebanese custom.

NUTRITION (per serving, approximate):
Calories: 520 | Protein: 32 g | Carbohydrates: 32 g | Fat: 30 g | Fibre: 5 g