Kibbie Seniyeh (Pan Baked Kibbee)

Recipe by Lyainna
READY IN: 1hr 40mins
SERVES: 12-16
YIELD: 1 pan




  • Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
  • Stir in remaining ingredients and continue cooking for approximately ten minutes.
  • Remove from heat and set aside.
  • Kibbee:
  • Wash burghul, drain and set aside for 30 minutes.
  • 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.).
  • Add seasoning to meat and mix.
  • Add burghul, mix well - if you have grinder, grind it all together twice.
  • Knead meat well, using a little ice water to soften.
  • Grease a 10x14 baking pan (9x13 is fine) with butter.
  • Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
  • Spread filling evenly over first layer.
  • Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
  • Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
  • Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
  • Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
  • Bake on lowest shelf until bottom is brown, about 40 minutes.
  • Serve with pita bread.