Kibbeh Bil Saniyeh – Traditional Syrian National Dish Recipe

Kibbeh Bil Saniyeh is a beloved Syrian dish made from layers of finely ground meat, bulgur wheat, onions, and warm Middle-Eastern spices. It’s similar to a “meat pie,” but softer, aromatic, and deeply comforting. This oven-baked version is popular in homes across Syria for family dinners, Ramadan, and celebrations.

Ingredients for Syrian Kibbeh

For the Kibbeh Dough

  • 2 cups fine bulgur wheat

  • 500 g (1 lb) lean ground beef or lamb

  • 1 small onion, grated

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp allspice

  • ½ tsp cinnamon

  • Ice water (as needed to keep dough soft)

For the Meat Filling

  • 2 tbsp olive oil or ghee

  • 350 g (¾ lb) ground beef or lamb

  • 2 onions, finely chopped

  • ½ tsp allspice

  • ½ tsp cinnamon

  • ½ tsp pepper

  • Salt to taste

  • ½ cup pine nuts (toasted) – optional but very traditional

For the Top

  • Olive oil or melted ghee for brushing

How to Make Kibbeh (Step-by-Step)

1. Prepare the Bulgur

  • Rinse bulgur and soak for 15 minutes in warm water.

  • Squeeze out all excess water.

2. Make the Kibbeh Dough

  • Mix soaked bulgur with ground meat, grated onion, salt, pepper, allspice, and cinnamon.

  • Knead well until smooth and dough-like.

  • Add a little ice water if it feels dry.

3. Prepare the Meat Filling

  • Heat oil/ghee in a pan.

  • Add onions and sauté until soft.

  • Add ground meat and cook until browned.

  • Season with allspice, cinnamon, pepper, and salt.

  • Stir in toasted pine nuts.

  • Let it cool.

4. Assemble the Kibbeh

  • Grease a baking dish.

  • Press half of the kibbeh dough into the bottom, forming a smooth, even layer.

  • Spread the cooked meat filling on top.

  • Cover with the remaining kibbeh dough, smoothing the surface.

  • Score the top into diamond shapes (traditional look).

  • Brush generously with olive oil or ghee.

5. Bake

Bake at 190°C / 375°F for 35–40 minutes, until the top is golden and edges are crisp.

6. Serve

Best served hot with:

  • Yogurt

  • Salad (fattoush or tabbouleh)

  • Pickles

Tips for Authentic Syrian Kibbeh

  • Use fine bulgur, not coarse.

  • Keep the dough moist so it bakes soft, not dry.

  • Pine nuts add authentic flavor (but can be optional).

  • For extra richness, drizzle a little ghee on top before baking.

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