Kibbie Seniyeh (Pan Baked Kibbee)

READY IN: 1hr 40mins
Recipe by Lyainna

This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.

Top Review by dogsandwoods

I agree with Chefinga; do not put corn oil into any Arabic cooking! Olive oil is all that our (Middle Eastern) family has ever used. And for this recipe, I again agree; my grandmother always put little dots of butter on top prior to baking.

Ingredients Nutrition

Directions

  1. Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
  2. Stir in remaining ingredients and continue cooking for approximately ten minutes.
  3. Remove from heat and set aside.
  4. Kibbee:.
  5. Wash burghul, drain and set aside for 30 minutes.
  6. Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
  7. Add seasoning to meat and mix.
  8. Add burghul, mix well - if you have grinder, grind it all together twice.
  9. Knead meat well, using a little ice water to soften.
  10. Grease a 10x14 baking pan (9x13 is fine) with butter.
  11. Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
  12. Spread filling evenly over first layer.
  13. Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
  14. Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
  15. Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
  16. Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
  17. Bake on lowest shelf until bottom is brown, about 40 minutes.
  18. Serve with pita bread.

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