🇱🇧 Lebanon · Food
Kibbeh bi Saynieh
By eatmundo · July 12, 2026
🇱🇧 LBA comforting, layered Lebanese classic featuring spiced meat and cracked wheat. It is the perfect centerpiece for a family gathering.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of fine bulgur wheat in water for 20 minutes until softened.
- 2
Mince 500g of lean lamb finely using a meat grinder or food processor.
- 3
Combine the bulgur and lamb with spices, kneading by hand until you achieve a smooth, dough-like consistency.
- 4
Sauté chopped onions with the remaining meat in a pan over medium heat until browned.
- 5
Press half of your meat-wheat dough into a greased 25cm round baking tray.
- 6
Spread the sautéed onion and meat mixture evenly over the base layer.
- 7
Cover the mixture with the remaining dough, pressing down firmly to seal the edges.
- 8
Score the top into a diamond pattern using a knife and dot with 50g of butter.
- 9
Bake at 180C for 45 minutes until the crust is golden and fragrant.
Frequently Asked Questions
What type of lamb should I use for Kibbeh bi Saynieh?+
Use lean lamb leg or shoulder with all silver skin removed and ensure it is ground twice for a smooth, paste-like consistency.
How do I know the bulgur is ready for the meat mixture?+
The fine bulgur should be soaked just until tender and fluffy, absorbing all liquid without becoming mushy or watery.
At what temperature and for how long should I bake the kibbeh?+
Bake the tray at 200°C (400°F) for approximately 30 to 40 minutes until the top is golden brown and the edges are crisp.
How do I prevent the meat layer from drying out in the oven?+
Dot the top of the kibbeh generously with butter or ghee before baking to keep the crust moist and flavorful.
🇱🇧 LBMundo Match
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