By eatmundo · July 12, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Kibbeh bil Sayniyeh. The percentage is the share of ingredients the two recipes have in common.
Goulash Masri (Meat Pie)In Egypt · same ingredients63%
Sardines in Saor (Venetian Sweet and Sour Sardines)In Italy · same ingredients53%
Perde Pilavı (Curtained Rice Pilaf)In Türkiye · same ingredients44%
A classic Levantine oven-baked kibbeh that offers a delightful contrast of a crispy, golden crust and a tender, spiced interior. It is the perfect centerpiece for a family gathering, sliced into elegant diamond shapes.
According to eatmundo's ingredient comparison, the closest dish to Kibbeh bil Sayniyeh from another cuisine is Goulash Masri (Egypt): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak 200g of fine burghul in water for 15 minutes until softened.
- 2
In a food processor, pulse 500g minced lamb with the burghul and aromatics until a fine paste forms.
- 3
Sauté 2 diced onions and 50g pine nuts in a pan until lightly golden.
- 4
Press half of the meat mixture into a greased 25cm round baking dish.
- 5
Spread the sautéed onion and pine nut mixture evenly over the base layer.
- 6
Cover with the remaining meat mixture, smoothing the top with damp hands.
- 7
Use a knife to score deep diamond patterns across the entire surface of the tray.
- 8
Bake at 200C for 30 minutes until the edges are crispy and deep brown.
- 9
Let it rest for 10 minutes so the juices settle before serving warm.
Frequently Asked Questions
What is Kibbeh bil Sayniyeh?
Kibbeh bil Sayniyeh is a Lebanese baked dish consisting of a spiced mixture of minced lamb, burghul, and onions seasoned with allspice, cinnamon, and black pepper. It is traditionally served as a main course during communal meals and family gatherings.
Can I use beef instead of lamb?
Yes, lean ground beef works well, though lamb provides a more traditional, rich flavor.
How do I prevent the kibbeh from drying out?
Keep the top layer slightly brushed with olive oil during baking to ensure a perfect crust.
Should I soak the burghul in hot or cold water?
Use room temperature water to ensure it absorbs moisture evenly without becoming mushy.
Is this served hot or cold?
It is best served warm alongside a fresh yogurt and cucumber salad.
🇱🇧AI-generated image