Entree: Syria – Euphrates Valley – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered pie of bulgur dough filled with spiced minced lamb and pine nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 45 min

Additional 10 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (170 g) fine bulgur
- 1 1/2 lb (680 g) ground lamb, divided
- 1 large onion, finely grated (no measurement)
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 3 tbsp (45 ml) olive oil, divided
- 1/2 cup (75 g) pine nuts
- 3 tbsp (45 g) unsalted butter, melted (or clarified butter/samneh)
- 1/4 cup (60 ml) cold water, plus more as needed
- 1 egg (optional, for glazing)
- Baking dish, approx. 9 x 13 in (33 cm) (23 x 13 in (33 cm))

Show original ingredient measurements

- 2 cups (170 g) fine bulgur
- 1 1/2 lb (680 g) ground lamb, divided
- 1 large onion, finely grated (no measurement)
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 3 tbsp (45 ml) olive oil, divided
- 1/2 cup (75 g) pine nuts
- 3 tbsp (45 g) unsalted butter, melted (or clarified butter/samneh)
- 1/4 cup (60 ml) cold water, plus more as needed
- 1 egg (optional, for glazing)
- Baking dish, approx. 9 x 13 in (23 x 33 cm)

Instructions

1. Soak the bulgur in cold water for 10 minutes, then drain well and squeeze out excess water by pressing in a sieve or clean cloth.
2. In a food processor combine drained bulgur, 1 lb (454 g) of the ground lamb (reserve remaining 1/2 lb (226 g) for the filling), half the grated onion, salt, pepper, allspice, cinnamon, and 2 tbsp (30 ml) olive oil. Pulse with 1/4 cup (60 ml) cold water until a smooth, slightly sticky paste forms; add a little more water if needed to achieve a dough-like consistency.
3. Preheat oven to 375°F (190°C). Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the reserved 1/2 lb (226 g) ground lamb and the remaining grated onion; sauté until the meat is browned and onions are soft, about 6–8 minutes.
4. Stir the pine nuts into the browned meat and cook 1–2 minutes more to toast the nuts. Taste and adjust seasoning with salt and pepper. Remove from heat and let cool slightly.
5. Grease the baking dish with a little butter or oil. Press about two-thirds of the bulgur-meat paste evenly into the bottom and up the sides of the dish to form a base about 1/2 in (1.3 cm) thick.
6. Spread the cooled meat-and-pine-nut filling evenly over the base. Flatten and level.
7. Press the remaining bulgur paste over the filling into a uniform top layer. Smooth with wet hands or a spatula. Score the top into diamond or square shapes and brush with melted butter (beat an egg with 1 tbsp (15 ml) water and brush if you prefer a shinier glaze).
8. Bake in the preheated oven until the top is firm and golden, about 35–45 minutes. If top browns too quickly, cover loosely with foil.
9. Remove from oven and let rest 10 minutes before cutting along the scored lines. Serve warm with plain yogurt or a simple salad.