Kibbeh bil Saineyeh
By Laila IbrahimPublished on December 9, 2023
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Kibbeh
5½ tablespoons extra-virgin olive oil, divided3 tablespoons walnuts, chopped fine 2 tablespoons whole blanched almonds, chopped, plus 15 whole blanched almonds, divided2 tablespoons pine nuts 3 onions, chopped fine, divided2½ teaspoons ground cinnamon 1¾ teaspoons ground cardamom 2 teaspoons ground allspice, divided3 pounds ground lamb, divided2 tablespoons pomegranate molasses 1 tablespoon ground sumac 1 tablespoon plus ½ teaspoon table salt, divided2¼ teaspoons pepper, divided1 cup fine bulgur, rinsed2 teaspoons ground cumin 1 teaspoon grated orange zestCucumber-Tomato Salad
3 tomatoes, cored and cut into ¼-inch pieces2 cucumbers, peeled, seeded, and cut into ¼-inch pieces½ white onion, chopped fine½ cup extra-virgin olive oil ⅓ cup fresh chopped fresh mint ¼ cup lemon juice (2 lemons)½ teaspoon table salt ½ teaspoon pepper 2 cups plain whole-milk yogurtBefore You Begin
If you can find it, we recommend using 85 percent or higher lean ground lamb but any ground lamb will do just fine. You can use slivered almonds if you can’t find whole blanched almonds.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add walnuts, chopped almonds, and pine nuts and toast until lightly golden, 1 to 2 minutes. Immediately transfer nuts to plate to cool.
- Wipe skillet clean with paper towels. Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add 2 onions and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in cinnamon, cardamom, and 1 teaspoon allspice and cook until fragrant, about 30 seconds. Stir in 2 pounds lamb and cook, breaking up meat with wooden spoon, until lamb is no longer pink, about 7 minutes. Using slotted spoon, strain lamb mixture and transfer to large bowl. Stir pomegranate molasses, sumac, 2¼ teaspoons salt, 1¾ teaspoons pepper, and reserved toasted nuts into lamb mixture in bowl; set aside.
- Brush bottom and sides of broiler-safe 13 by 9-inch baking dish with 1 tablespoon oil. Process remaining 1 pound lamb, bulgur, cumin, orange zest, remaining onion, remaining 1 teaspoon allspice, remaining 1¼ teaspoons salt, and remaining ½ teaspoon pepper in food processor until smooth and well combined, about 30 seconds, scraping down sides of processor bowl halfway through.
- Working with half of bulgur mixture, break into small (about 1-inch) pieces, scattering them evenly over bottom of prepared dish. With your moistened hands, press bulgur mixture into smooth, even layer, being sure to press into corners of dish and smoothing pieces together to seal. Spread reserved lamb mixture in even layer over top.
- Using your moistened hands, pinch off small (about 1-inch) piece of remaining bulgur mixture and flatten into thin layer between your palms. Place on top of lamb filling in dish. Repeat with remaining bulgur mixture, pressing and smoothing pieces together in dish to cover lamb filling completely. (Be sure to press bulgur mixture firmly into thin layer to ensure you have enough to cover dish entirely.)
- Brush top evenly with remaining 1½ tablespoons oil, then, using sharp knife, score 1½-inch diamond pattern in top layer of kibbeh, being careful not to cut into filling. Split each almond in half at natural breaking point, then place 1 almond half, rounded side up, in center of each diamond.
- Bake kibbeh until edges are golden brown and have shrunk slightly from sides of pan, 15 to 20 minutes.
- For the cucumber-tomato salad: While kibbeh bakes, combine all ingredients in bowl. Season with salt and pepper to taste and set aside until ready to serve.
- Heat broiler element, then broil kibbeh until beginning to brown, about 4 minutes. Let cool for 10 minutes. Serve with yogurt and reserved cucumber tomato salad.
for the kibbeh
Time
1½ hoursYield
Serves 6 to 8Ingredients
Kibbeh
5½ tablespoons extra-virgin olive oil, divided
3 tablespoons walnuts, chopped fine
2 tablespoons whole blanched almonds, chopped, plus 15 whole blanched almonds, divided
2 tablespoons pine nuts
3 onions, chopped fine, divided
2½ teaspoons ground cinnamon
1¾ teaspoons ground cardamom
2 teaspoons ground allspice, divided
3 pounds ground lamb, divided
2 tablespoons pomegranate molasses
1 tablespoon ground sumac
1 tablespoon plus ½ teaspoon table salt, divided
2¼ teaspoons pepper, divided
1 cup fine bulgur, rinsed
2 teaspoons ground cumin
1 teaspoon grated orange zest
Cucumber-Tomato Salad
3 tomatoes, cored and cut into ¼-inch pieces
2 cucumbers, peeled, seeded, and cut into ¼-inch pieces
½ white onion, chopped fine
½ cup extra-virgin olive oil
⅓ cup fresh chopped fresh mint
¼ cup lemon juice (2 lemons)
½ teaspoon table salt
½ teaspoon pepper
2 cups plain whole-milk yogurt
Ingredients
Kibbeh
5½ tablespoons extra-virgin olive oil, divided
3 tablespoons walnuts, chopped fine
2 tablespoons whole blanched almonds, chopped, plus 15 whole blanched almonds, divided
2 tablespoons pine nuts
3 onions, chopped fine, divided
2½ teaspoons ground cinnamon
1¾ teaspoons ground cardamom
2 teaspoons ground allspice, divided
3 pounds ground lamb, divided
2 tablespoons pomegranate molasses
1 tablespoon ground sumac
1 tablespoon plus ½ teaspoon table salt, divided
2¼ teaspoons pepper, divided
1 cup fine bulgur, rinsed
2 teaspoons ground cumin
1 teaspoon grated orange zest
Cucumber-Tomato Salad
3 tomatoes, cored and cut into ¼-inch pieces
2 cucumbers, peeled, seeded, and cut into ¼-inch pieces
½ white onion, chopped fine
½ cup extra-virgin olive oil
⅓ cup fresh chopped fresh mint
¼ cup lemon juice (2 lemons)
½ teaspoon table salt
½ teaspoon pepper
2 cups plain whole-milk yogurt
Ingredients
Kibbeh
5½ tablespoons extra-virgin olive oil, divided
3 tablespoons walnuts, chopped fine
2 tablespoons whole blanched almonds, chopped, plus 15 whole blanched almonds, divided
2 tablespoons pine nuts
3 onions, chopped fine, divided
2½ teaspoons ground cinnamon
1¾ teaspoons ground cardamom
2 teaspoons ground allspice, divided
3 pounds ground lamb, divided
2 tablespoons pomegranate molasses
1 tablespoon ground sumac
1 tablespoon plus ½ teaspoon table salt, divided
2¼ teaspoons pepper, divided
1 cup fine bulgur, rinsed
2 teaspoons ground cumin
1 teaspoon grated orange zest
Cucumber-Tomato Salad
3 tomatoes, cored and cut into ¼-inch pieces
2 cucumbers, peeled, seeded, and cut into ¼-inch pieces
½ white onion, chopped fine
½ cup extra-virgin olive oil
⅓ cup fresh chopped fresh mint
¼ cup lemon juice (2 lemons)
½ teaspoon table salt
½ teaspoon pepper
2 cups plain whole-milk yogurt
Why This Recipe Works
Kibbeh bil Saineyeh, a variation on fried kibbeh, is a Lebanese staple cooked throughout the Middle East. In the fried version, sautéed lamb is encompassed within a dough made up of lamb, or sometimes veal, and fine bulgur, and then deep fried. In this less labor-intensive version, the kibbeh dough is layered on the bottom of the pan, topped with fragrant sautéed lamb, covered with more kibbeh dough, and baked. A potluck favorite, it is also perfect on its own for a filling dinner. We serve it with the traditional accompaniments of a tomato-cucumber salad and some plain yogurt to bring a refreshing element to this satiating dish.
Before You Begin
If you can find it, we recommend using 85 percent or higher lean ground lamb but any ground lamb will do just fine. You can use slivered almonds if you can’t find whole blanched almonds.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add walnuts, chopped almonds, and pine nuts and toast until lightly golden, 1 to 2 minutes. Immediately transfer nuts to plate to cool.
- Wipe skillet clean with paper towels. Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add 2 onions and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in cinnamon, cardamom, and 1 teaspoon allspice and cook until fragrant, about 30 seconds. Stir in 2 pounds lamb and cook, breaking up meat with wooden spoon, until lamb is no longer pink, about 7 minutes. Using slotted spoon, strain lamb mixture and transfer to large bowl. Stir pomegranate molasses, sumac, 2¼ teaspoons salt, 1¾ teaspoons pepper, and reserved toasted nuts into lamb mixture in bowl; set aside.
- Brush bottom and sides of broiler-safe 13 by 9-inch baking dish with 1 tablespoon oil. Process remaining 1 pound lamb, bulgur, cumin, orange zest, remaining onion, remaining 1 teaspoon allspice, remaining 1¼ teaspoons salt, and remaining ½ teaspoon pepper in food processor until smooth and well combined, about 30 seconds, scraping down sides of processor bowl halfway through.
- Working with half of bulgur mixture, break into small (about 1-inch) pieces, scattering them evenly over bottom of prepared dish. With your moistened hands, press bulgur mixture into smooth, even layer, being sure to press into corners of dish and smoothing pieces together to seal. Spread reserved lamb mixture in even layer over top.
- Using your moistened hands, pinch off small (about 1-inch) piece of remaining bulgur mixture and flatten into thin layer between your palms. Place on top of lamb filling in dish. Repeat with remaining bulgur mixture, pressing and smoothing pieces together in dish to cover lamb filling completely. (Be sure to press bulgur mixture firmly into thin layer to ensure you have enough to cover dish entirely.)
- Brush top evenly with remaining 1½ tablespoons oil, then, using sharp knife, score 1½-inch diamond pattern in top layer of kibbeh, being careful not to cut into filling. Split each almond in half at natural breaking point, then place 1 almond half, rounded side up, in center of each diamond.
- Bake kibbeh until edges are golden brown and have shrunk slightly from sides of pan, 15 to 20 minutes.
- For the cucumber-tomato salad: While kibbeh bakes, combine all ingredients in bowl. Season with salt and pepper to taste and set aside until ready to serve.
- Heat broiler element, then broil kibbeh until beginning to brown, about 4 minutes. Let cool for 10 minutes. Serve with yogurt and reserved cucumber tomato salad.
for the kibbeh
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