Kibbeh Bil Saniyeh is a classic Lebanese dish featuring layers of finely ground meat and bulgur dough, filled with spiced minced meat and pine nuts, then baked to golden perfection. Often served at family gatherings, holidays, and celebrations, it’s a beloved symbol of Lebanese hospitality.

Ingredients for Lebanese 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 for smooth dough)

For the Filling

• 350 g (¾ lb) ground beef or lamb

• 2 onions, finely chopped

• 2 tbsp olive oil or ghee

• ½ tsp allspice

• ½ tsp cinnamon

• Salt & pepper to taste

• ½ cup pine nuts, toasted

For Topping

• Olive oil or melted ghee for brushing

How to Make Kibbeh (Step-by-Step)

1. Prepare the Bulgur

• Rinse bulgur wheat and soak for 15 minutes, then drain thoroughly.

2. Make the Dough

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

• Knead until smooth and pliable. Add a little ice water if needed.

3. Prepare the Filling

• Heat oil or ghee in a pan.

• Sauté onions until soft.

• Add ground meat and cook until browned.

• Stir in allspice, cinnamon, salt, pepper, and pine nuts.

• Let cool.

4. Assemble the Kibbeh

• Preheat oven to 190°C (375°F).

• Grease a baking dish.

• Press half of the dough into the bottom.

• Spread the filling evenly.

• Cover with remaining dough, smoothing the top.

• Score the surface into diamond shapes and brush with olive oil or ghee.

5. Bake

• Bake for 35–40 minutes until top is golden and edges are crisp.

6. Serve

• Let cool slightly, then serve with yogurt, fattoush, or tabbouleh.

Tips for Authentic Lebanese Kibbeh

• Use fine bulgur for the softest texture.

• Keep the dough moist; dry dough will crack.

• Pine nuts enhance the flavor and authenticity.

• Serve warm or at room temperature.