Kibbie Seniyeh Pan Baked Kibbee
Bring the flavors of the Middle East to your table with Kibbie Seniyeh, a comforting and aromatic pan-baked kibbee recipe. This dish layers a savory blend of bulgur wheat, finely ground beef or lamb, and warm spices like cinnamon and allspice, with a delicious stuffing of browned meat and optional toasted pine nuts for extra richness. Gently baked to golden perfection, the kibbie is scored into diamond shapes and topped with a drizzle of olive oil for added depth of flavor. Perfect for family dinners or special gatherings, this easy-to-prepare dish pairs beautifully with a dollop of tangy yogurt or a crisp green salad. With minimal prep and an irresistible aroma, Kibbie Seniyeh is a must-try for fans of hearty and wholesome baked dishes.
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Recipe Information
Ingredients
- 2 cups Fine bulgur wheat
- 1 pound Ground beef or lamb (lean)
- 1 medium Onion (finely grated)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 0.5 cup Water
- 0.5 pound Ground beef or lamb (for stuffing)
- 0.25 cup Pine nuts (optional, lightly toasted)
- 2 tablespoons Butter or ghee
Instructions
Preheat the oven to 375°F (190°C).
Rinse the bulgur in a fine sieve under cold water, then soak it in a bowl of warm water for 15 minutes. Drain thoroughly by pressing out the excess water.
In a large mixing bowl, combine the soaked bulgur, 1 pound of ground beef or lamb, grated onion, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until a smooth dough-like mixture is formed. Set aside.
In a skillet over medium heat, melt 2 tablespoons of butter or ghee. Add 1/2 pound of ground beef or lamb (for stuffing), and cook until browned and fully cooked. Season with the remaining 1/2 teaspoon of salt and optional toasted pine nuts. Remove from heat and set aside to cool slightly.
Lightly grease a 9x13-inch baking dish with olive oil. Divide the bulgur-meat mixture into two portions (one slightly larger than the other).
Using your hands, press the larger portion of the bulgur-meat mixture evenly into the base of the baking dish.
Spread the cooked stuffing mixture evenly on top of the base layer.
Cover the stuffing with the smaller portion of the bulgur-meat mixture, patting it down gently and evenly to form the top layer.
Using a sharp knife, score the top layer into diamond or square shapes. You can optionally place a slivered almond or pine nut in the center of each piece for decoration.
Mix the olive oil and water in a small bowl, and drizzle the mixture evenly over the surface of the kibbie.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown.
Remove the kibbie from the oven and let it cool for 10 minutes. Slice along the scored lines and serve warm with a side of yogurt or a fresh green salad.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 0.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
