Authentic Lebanese Baked Spiced Kibbee Recipe

Kibbee Sineea (Baked Spiced Kibbee)

Kibbee Sineea is a traditional Lebanese dish that’s a delight for those who appreciate the rich, hearty flavors of Middle Eastern cuisine. This recipe has been passed down through generations, and the method I’m sharing with you today is how my grandmother and “the aunties” used to make it when I was a child. The fragrant spices and the succulent lamb are beautifully complemented by the nutty crunch of pine nuts and the sweetness of sautéed onions. It’s a comforting dish that brings a piece of Lebanon into your home.

Recipe Overview

• Cook Time: 30 minutes
• Prep Time: 30 minutes
• Total Time: 1 hour
• Category: Lamb/Sheep
• Cuisine: Lebanese, Southwest Asian (Middle Eastern)
• Servings: 8
• Calories per Serving: 378.4

Nutritional Information (Per Serving)

• Calories: 378.4 kcal
• Fat Content: 30.2 g
• Saturated Fat Content: 11.9 g
• Cholesterol Content: 73.7 mg
• Sodium Content: 374.9 mg
• Carbohydrate Content: 11.1 g
• Fiber Content: 2.2 g
• Sugar Content: 2.7 g
• Protein Content: 16.6 g

Ingredients

• 1 cup bulgar wheat
• 1 1/2 lbs lean ground lamb
• 1/2 cup pine nuts
• 4 medium onions, finely chopped
• 3 tbsp butter
• 1 tsp ground black pepper
• 1 tsp salt
• 1/8 tsp allspice
• 1/8 tsp ground clove

Instructions

1. Soak the Wheat

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   • Begin by soaking the bulgar wheat in cold water for one hour. This allows the wheat to soften and swell, making it easier to blend with the lamb mixture later on.

2. Drain the Wheat

   • After the hour has passed, drain the wheat thoroughly. You can use a cheesecloth or a fine mesh sieve to squeeze out as much water as possible. The wheat should be fairly dry to the touch.

3. Prepare the Onions and Pine Nuts

   • In a medium-sized skillet, lightly brown the pine nuts and onions over medium-low heat. This step brings out the natural sweetness of the onions and the nuttiness of the pine nuts. Once they are golden brown, remove from heat and set aside.

4. Combine Meat and Wheat

   • In a large mixing bowl, combine the ground lamb, soaked wheat, and the seasonings: pepper, salt, allspice, and ground clove. Mix everything together thoroughly. This is where a Kitchen Aid or a similar stand mixer can be very handy, as the mixture needs to be kneaded for approximately 10 minutes. This process ensures that all the flavors meld together and the texture becomes cohesive.

5. Prepare the Baking Dish

   • Divide the meat mixture in half. Take one half and press it into the bottom of a buttered 8×8 inch baking dish. This will form the base layer of your kibbee.

6. Add the Onion and Pine Nut Mixture

   • Evenly spread the sautéed onion and pine nut mixture over the meat layer in the baking dish. This middle layer adds a delightful contrast in texture and flavor.

7. Top with the Remaining Meat

   • Take the remaining meat mixture and form the top layer, pressing it down firmly and smoothing it out. It’s important to press down adequately to ensure the layers adhere to each other and the kibbee holds its shape during baking.

8. Create a Ridge for Butter

   • Run a spatula along the outer edge of the pan to form a small ridge. This will help to absorb the butter you’ll add later and keep it from spilling over the sides.

9. Cut the Kibbee

   • Dip your spatula in cold water and start making cuts the length of the pan. Then go back across crosswise to form diamond-shaped pieces. This traditional cutting method not only makes for a beautiful presentation but also helps the kibbee cook evenly.

10. Glaze with Butter

    • Melt 3 tablespoons of butter and glaze the top of the kibbee with it. This will give the dish a rich, golden-brown crust as it bakes.

11. Bake

    • Preheat your oven to 400°F (200°C). Bake the kibbee for 20-30 minutes or until it is browned and cooked through. The top should be a beautiful golden color, and the edges should be slightly crispy.

12. Serve

    • Once baked, remove the kibbee from the oven and let it cool slightly before serving. It’s traditionally served with a dollop of sour cream, if desired, which adds a tangy counterpoint to the rich, spiced meat.

Tips and Tricks for the Perfect Kibbee Sineea

• Quality of Lamb: For the best flavor, use fresh, lean ground lamb. If possible, get it from a trusted butcher.
• Soaking Time: Make sure to soak the bulgar wheat for at least an hour. If it’s not soaked long enough, it can remain too hard and won’t blend well with the meat.
• Kneading: The kneading process is crucial. It’s what gives kibbee its unique texture, so don’t skimp on time here. If you don’t have a stand mixer, you can do it by hand, but be prepared for a bit of a workout!
• Cutting the Kibbee: When cutting the kibbee into diamonds, keep your spatula wet. This helps to make clean cuts without the meat mixture sticking.
• Butter Glaze: Don’t skip the butter glaze. It adds a beautiful sheen to the top and imparts a rich flavor that’s quintessential to kibbee.
• Serving Suggestions: While sour cream is a traditional accompaniment, you can also serve kibbee with a simple cucumber yogurt sauce or a fresh salad to balance the rich flavors.

A Taste of Tradition

Kibbee Sineea is more than just a meal; it’s a celebration of Lebanese heritage and flavors. Every bite brings together the savory taste of lamb, the crunch of pine nuts, and the warmth of aromatic spices. It’s a dish that’s perfect for family gatherings, bringing people together to share in the rich culinary traditions of the Middle East.

Prepare this dish with love and care, just as my grandmother and the aunties did, and you’ll be rewarded with a truly authentic and delightful meal. Happy cooking! 🥰🍽️🌟