Kibbeh Bi Sayniyeh - Baked Kibbeh
Cuisine: Lebanese
Serves: 6
  • 1 cup fine burghul
  • 500g fresh lean boneless lamb from the leg, trimmed of skin and fat
  • 1 medium onion, finely chopped
  • 2 tablespoons cold water
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 2 tablespoons pine nuts or walnuts
  • 3 tablespoons olive oil
  1. Preheat oven to 175°C. Lightly oil a 20cm square baking dish or a 22cm round baking dish. Place burghul in a bowl and cover with boiling water. Leave to soften for 5 minutes, then drain well. Rinse with cold water to cool burghul, then squeeze out as much water as possible.
  2. Finely dice the lamb, then mince in a food processor. Add burghul, onion, water and spices to lamb in the food processor and process in short bursts until doughy.
  3. Pat meat mixture into prepared pan. Cut the mix into 5cm square or diamond shapes and drizzle with olive oil. Bake for 30 to 35 minutes, or until firm and lightly browned. Serve kibbeh from the pan or invert onto a serving platter. Sliced, it can be eaten hot or cold.
  4. Alternatively, make a simplified version of kibbeh. With damp hands, mould the mixture into oval or round patties and pan-fry to brown on both sides.
Recipe by Finesse Corner at