🇱🇧 Lebanon · Food
Kibbeh bil Sayniyeh
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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
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.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
