Kebbeh bil Sanieh (كبة بالصينية) — Lebanese Baked Bulgur and Lamb Casserole

• 250 gfine bulgur (No. 1)
• 180 mlcold water (for soaking bulgur)
• 450 glean ground lamb (90–93% lean)
• 150 gyellow onion (grated or very finely minced)
• 2 tspground allspice
• 0.5 tspground cinnamon
• 1.5 tspfine sea salt
• 1 tspground black pepper
• 30 mlice water (only if needed to help bind)
• 15 mlolive oil (for smoother dough)
• 350 gground lamb (85–90% lean for juiciness)
• 40 gpine nuts (lightly toasted)
• 30 gunsalted butter (melted, for brushing)
• 1lemon (cut into wedges)

Instructions

1. 1

   Soak the bulgur for the kibbeh dough by placing it in a bowl and pouring over 180 ml cold water. Let it stand for 10 minutes, then squeeze firmly in your hands to remove excess moisture; the bulgur should feel damp but not wet.

2. 2

   Make the kibbeh dough (base mixture) by combining the squeezed bulgur, 450 g lean ground lamb, 150 g grated onion, 2 tsp allspice, 1/2 tsp cinnamon, 1 1/2 tsp salt, and 1 tsp black pepper. Knead for 4–5 minutes until the mixture becomes smooth and slightly sticky; if it feels crumbly, add up to 30 ml ice water in small additions to help it bind.

3. 3

   Stir 15 ml olive oil into the kibbeh dough and knead for 30 seconds to polish the texture. Cover the bowl and rest it for 10 minutes so the bulgur fully hydrates and the mixture firms up for easier spreading.

4. 4

   Prepare the filling by heating 30 ml olive oil in a skillet over medium heat, then adding 200 g diced onion. Cook for 6–8 minutes until soft and translucent; do not brown heavily, because sweetness and moisture help the filling stay juicy.

5. 5

   Add 350 g ground lamb to the onions and cook for 6–7 minutes, breaking it up until no pink remains. Season with 1 1/2 tsp allspice, 1/4 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper, then stir in 40 g toasted pine nuts and cook 1 minute more to bloom the spices.

6. 6

   Spread the filling on a plate to cool for 10 minutes so it does not melt the kibbeh layers during assembly. While it cools, preheat the oven to 200°C and lightly oil a 33 x 23 cm baking dish with a portion of the 15 ml olive oil reserved for finishing.

7. 7

   Divide the kibbeh dough into two equal portions for the bottom and top layers. Press the first portion evenly into the prepared dish using wet hands, smoothing it to the corners and keeping the thickness as even as possible for consistent baking.

8. 8

   Distribute the cooled lamb filling evenly over the bottom layer, pressing lightly so it forms a compact, level layer. Leave a 5 mm border around the edges to help seal the top layer and prevent the filling from leaking.

9. 9

   Place the second portion of kibbeh dough on top in small flattened pieces, then seal the pieces together with wet fingertips to create a continuous sheet. Smooth the surface well and pinch the edges gently to seal; this helps the casserole slice cleanly after baking.

10. 10

    Score the top into diamonds or squares using a sharp knife, cutting through the top layer but not all the way to the bottom. Brush the surface with the melted 30 g butter mixed with the remaining olive oil, ensuring the cuts get a little fat for better browning.

11. 11

    Bake for 35–40 minutes until the top is deeply golden and the edges are sizzling. Rest the kebbeh for 10 minutes before cutting along the score lines, because the layers set and the juices redistribute for neat slices.

12. 12

    Serve warm with lemon wedges for brightness and contrast. Squeeze about 1 lemon wedge per portion over the kebbeh just before eating to lift the spices and richness.