This Lebanese casserole is made with spiced bulgur shells layered around a filling of sautéed lamb mince, onion and pine nuts. The top bakes until golden brown; yoghurt with lemon and mint provides a fresh contrast.
Kibbeh bil sanieh is kibbeh layered in a baking dish. Fine bulgur and lamb mince form the outer layers, with a separate filling of cooked meat and onion in between. This difference in preparation matters: the raw mixture around the filling becomes firm and juicy as it bakes, while the filling, which is already cooked, keeps its own savoury flavour. The diamond-shaped cuts divide the dish into portions and give the top more surface area to brown.
Use fine bulgur, not coarse bulgur. Fine grains absorb moisture as they soak and can then be kneaded with the mince into a cohesive mixture. Squeeze out the excess water well: a wet mixture is difficult to spread and may remain soft after baking. A food processor makes the outer mixture smoother, but you can also knead it briefly by hand. Stop as soon as it is firm enough to press into the dish without cracking.
The filling starts with onion gently cooked in oil; don’t let it brown too much. Lamb mince, pine nuts, allspice and a little cinnamon give it a full, warming flavour without the spices overpowering the meat. Let the filling cool before assembling the layers. This keeps the outer mixture from warming up and helps the filling stay in place. Pine nuts are traditional in many versions of kibbeh, but you can leave them out if you don’t have any. For a milder result, you can replace some of the lamb mince with beef mince; the flavour will be less pronounced.
A well-greased baking dish helps the bottom release easily. Keep the top layer about as thick as the bottom layer and score the diamonds before baking: this makes the dish easier to portion. The oven should turn the top golden brown and cook the mince in the centre all the way through. A kitchen thermometer is useful here; measure in the centre of the dish and aim for 71 °C for lamb mince. Let the kibbeh rest briefly after baking so the layers firm up a little.
Serve the warm pieces with yoghurt, lemon and mint. The fresh acidity and cool yoghurt cut through the rich lamb; a simple salad of cucumber and tomato also goes well with it. Leftovers can be covered and refrigerated within two hours, then eaten within three days. Reheat them thoroughly, until the centre is hot too. The kibbeh is firm enough to serve as a main course, but it also tastes good at room temperature as part of a mezze spread.
Put the bulgur in a bowl, cover generously with cold water and leave to soak for 15 minutes. Drain and squeeze the bulgur firmly in a clean tea towel or with your hands. Preheat the oven to 200 °C (conventional heat).
Heat 1 tablespoon olive oil in a frying pan over medium heat. Gently cook the chopped onion for 5–7 minutes. Add 300 g lamb mince and cook until browned and cooked through. Stir in the pine nuts, ½ tsp allspice, ¼ tsp cinnamon, ¾ tsp salt and ¼ tsp black pepper. Transfer the filling to a plate and leave to cool.
Mix the squeezed bulgur with 400 g lamb mince, the grated onion, 1 tsp allspice, ½ tsp cinnamon, 1 tsp salt and ¼ tsp black pepper. Knead firmly with your hands until the mixture holds together, or pulse briefly in a food processor.
Grease a baking dish about 24 by 30 cm with some of the remaining tablespoon of olive oil. Spread half of the bulgur mixture over the bottom and press it down evenly with wet hands. Spread the cooled filling over it. Press the rest of the bulgur mixture into a top layer and smooth it with wet hands.
Score diamonds into the top layer with a sharp knife. Drizzle with the rest of the olive oil and bake for 35–40 minutes, until the top is firm and golden brown. If possible, check with a thermometer that the centre has reached 71 °C. Leave to rest for 10 minutes.
Meanwhile, stir the lemon juice and finely chopped mint into the yoghurt. Cut the kibbeh into diamonds along the cuts and serve warm with the yoghurt sauce.
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