Ground Beef
Kibbeh Bil Sanieh
Ingredients
- 2 lb Ground Steak (divided)
- 1 cup fine bulgur, soaked and drained
- 2 onions (1 grated, 1 finely diced)
- 2 tsp allspice (divided)
- 1 tsp cinnamon (divided)
- Kosher salt and black pepper
- ¼ cup pine nuts
- 3 tbsp olive oil
Instructions
- 1
Soak bulgur in cold water for 15 minutes, drain and squeeze dry.
- 2
Combine 1½ lb beef with bulgur, grated onion, 1 tsp allspice, ½ tsp cinnamon, salt and pepper. Knead until very smooth. This is the shell mixture.
- 3
Sauté diced onion in 1 tbsp olive oil until golden. Add remaining ½ lb beef and cook through.
- 4
Season with remaining allspice, cinnamon, salt and pepper. Add pine nuts. Cool completely.
- 5
Oil a 9x13 baking dish. Press half the shell mixture evenly across the bottom.
- 6
Spread the cooled filling evenly over the base layer.
- 7
Press remaining shell mixture over the top, smoothing carefully.
- 8
Score the top into diamond shapes with a sharp knife. Drizzle with remaining olive oil.
- 9
Bake at 375°F for 40–45 minutes until deeply browned on top and cooked through.
Butcher's Tip
Wet your hands frequently when pressing the kibbeh layers — it prevents sticking and gives you a smooth, even surface.
Used in this recipe
Ground Steak
