Kibbeh bil Sanieh (Baked Kibbeh)

Kibbeh bil Sanieh pinit

Kibbeh bil Sanieh is one of the sub-foods of the famous and well-known kibbeh in the Levant.
It is distinguished by its ingredients that are found everywhere, but some are not able to prepare it in the right way, so we will show the correct way to make Kibbeh bil Sanieh.

The method of preparing Kebbeh bil Sanieh is close to the method of fried kebbeh.

It’s one of the easiest kibbeh recipes in terms of how to prepare it. You only need to put two layers of bulgur dough and the filling between it, which is minced meat with nuts and served with the Syrian salad of yogurt with cucumber and Fattoush Salad for a perfect meal.

Similar Recipies: Best 5 Kibbeh Types

Kibbeh bil Sanieh

Kibbeh bil Sanieh (Baked Kibbeh)

Difficulty: Intermediate Prep Time 60 min Cook Time 20 min Total Time 1 hr 20 mins Servings: 4

Ingredients

Kibbeh Dough Ingredients

Filling Ingredient

Kibbeh Ingredient

Instructions

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For the kibbeh dough:

  1. Soak the bulgur in 100 ml (½ cup) cold water for 30 minutes. 

  2. Add the onions, lemon peel, mint, salt, and black pepper to the bulgur and chop it with an electric chopper for one time.

  3. We add the meat to the mixture, add a little water to facilitate the mincing process, and chop it with an electric chopper two more times, then rub it a little with your hands.

For the filling:

  1. Heat the oil in a frying pan and cook the onions until translucent, then add the meat and cook for 5 minutes.

  2. Add salt, white pepper, black pepper and ginger and stir for one minute.

  3. Remove the meat from the heat and add the walnuts, stirring, and set the mixture aside until it cools.

Prepare the kibbeh:

  1. Heat the oven to 200 degrees Celsius.

  2. We put food-grade nylon paper at the bottom of an oven tray. 

  3. Take half the dough and stretch it until it takes the shape of the tray and becomes 4 mm thick. 

  4. Grease your hands with water to facilitate the stretching process.

  5. Grease another baking tray with ½ tablespoon of ghee and flip the dough piece from the first baking tray onto it.

  6. Put food-grade nylon paper at the bottom of another oven tray and extend the second half of the dough until it takes the shape of the tray to become 4 mm thick.

  7. Distribute the filling on the face of the first dough, then turn the second dough over the filling.

  8. Cover the oven tray with food nylon paper, then press it gently with another oven tray, then remove the nylon paper.

  9. Put a tablespoon of safflower in a small bowl and mix it with a tablespoon of butter, then distribute the mixture on the face of the dough.

  10. Dip a knife in water, then cut the dough with it in the form of lozenges, distribute the roasted almonds on its surface, and place the tray in the preheated oven for 20 minutes.

  11. Take out the tray from the oven and decorate it.

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