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Kibbie Seniyeh Pan Baked Kibbee Recipe

This craveable Kibbeh Seniyeh recipe is perfect for those without a meat grinder! A teenager-tested, family-approved recipe, this pan-baked delight features a flavorful lamb and bulgur filling, generously studded with pine nuts and allspice. Learn how to achieve a perfectly crispy crust and tender interior – even without fancy equipment. Get ready for a delicious Middle Eastern feast!

Prep Time 60 mins
Cook Time 100 mins
Calories 408.2 kcal
Protein 36g
Rating 2.3 (3 Reviews)
Kibbie Seniyeh Pan Baked Kibbee 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kibbie Seniyeh Pan Baked Kibbee

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How to Make Kibbie Seniyeh Pan Baked Kibbee

  1. **Prepare the Filling:** In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound ground lamb and cook until browned, breaking it up with a spoon. Drain off any excess liquid.
  2. **Sauté Filling Ingredients:** Add 1 medium finely chopped onion, 1 cup finely chopped pine nuts, 1 teaspoon ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 10 minutes, stirring occasionally, until fragrant and the onion is softened.
  3. **Remove from Heat:** Set the filling aside to cool completely.
  4. **Prepare the Bulgur:** Rinse 1 cup fine bulgur wheat thoroughly under cold water. Drain well and let it sit for 30 minutes to soften.
  5. **Combine Kibbeh Ingredients:** In a large bowl, combine the softened bulgur with 1 pound ground lamb, 1/2 cup finely chopped onion, 1/4 cup ice water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
  6. **Knead the Kibbeh:** Knead the kibbeh mixture vigorously for 5-7 minutes, adding more ice water (1 tablespoon at a time) if needed, until it becomes smooth and pliable.
  7. **Assemble the Kibbeh:** Grease a 10x14 inch baking pan with butter. Divide the kibbeh mixture in half.
  8. **Layer the Kibbeh:** Spread half of the kibbeh mixture evenly over the bottom of the pan. Wet your hands frequently with ice water to prevent sticking.
  9. **Add the Filling:** Spread the cooled filling evenly over the first layer of kibbeh.
  10. **Top with Kibbeh:** Spread the remaining kibbeh mixture over the filling, patting it down firmly and smoothing the top. Shape it into patties using your palms.
  11. **Score the Kibbeh:** Score the top of the kibbeh with a knife in a diamond pattern.
  12. **Loosen the Edges:** Run a knife around the edges of the pan to separate the kibbeh from the sides.
  13. **Create a Center Well:** Make a small hole in the center of the kibbeh using your finger.
  14. **Rest the Kibbeh:** Let the kibbeh rest at room temperature for at least 1 hour.
  15. **Preheat and Bake:** Preheat oven to 450°F (232°C).
  16. **Add Oil:** Pour 2/3 cup Mazola oil evenly over the top of the kibbeh.
  17. **Bake:** Bake on the lowest rack of the oven for approximately 40-45 minutes, or until the bottom is golden brown and the kibbeh is cooked through. Serve hot with pita bread.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

3g

Fat

57g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Mediterranean Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Preparation Beef Lamb Sheep Oven Ground Beef Meat Equipment 4 Hours Or Less