Kibbeh bil sanieh baked lamb kibbeh
A layered tray bake of spiced lamb and bulgur with a juicy filling and a golden top. The national dish of Lebanon.
- Time1 hr 30
- LevelHard
- Costabout £1.60 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the bulgur and soak it in cold water for 15 minutes. Squeeze out all the water.
15 min - 2
Heat 1 tbsp olive oil in a pan and cook the filling mince and chopped onion for 8 minutes until browned. Add the pine nuts, allspice, salt and pepper and cook for 2 minutes. Let it cool.
10 min - 3
Put the bulgur, 500 g lamb, grated onion, allspice, cinnamon, salt and pepper in a processor. Blitz to a smooth paste, adding a splash of iced water. Work in two batches.
- 4
Heat the oven to 190°C (170°C fan). Grease a 25 cm baking dish with olive oil. Press half the paste into the base in an even layer.
- 5
Spread over the cooked filling, then top with the rest of the paste. Smooth with wet hands.
- 6
Cut into diamonds with a sharp knife. Pour the extra olive oil over the top.
- 7
Bake for 40 minutes until deep golden and crisp at the edges. Rest for 10 minutes and serve with yoghurt and salad.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.