Kibbeh bil Sanieh (Northern Variant)
The Northern Lebanese spelling and style of kibbeh-in-a-tray — a Tripoli/Akkar variant that uses a lighter bulgur-to-meat ratio, a finishing spoon of pomegranate molasses in the filling, and a higher oven heat for a crackling top crust.
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All 214 Sofra recipes are free in the app. This one includes Lebanese-Arabic voice narration by Layla, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 300 g Fine bulgur wheat
- 500 g Lean ground lamb
- 1 medium White onion (for shell)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/2 tsp Black pepper
- 1 1/2 tsp, divided Salt
- 4 tbsp Ice water
- 300 g Ground lamb (for filling)
- 2 medium, finely diced Yellow onion (for filling)
- 60 g Pine nuts
- 1 tsp Seven-spice blend
- 1/4 tsp Ground cinnamon (for filling)
- 4 tbsp Olive oil
Instructions
- Rinse the bulgur in cold water, then soak in cold water for 20 minutes. Drain well and squeeze out all moisture through a clean cloth.
- Grate the white onion finely and squeeze out all liquid. In a large bowl, combine the bulgur, 500g ground lamb, grated onion, allspice, cinnamon, black pepper, and 1 tsp salt. Knead vigorously, adding ice water one tablespoon at a time, until the mixture is smooth, cohesive, and slightly elastic. Refrigerate while you make the filling.
- Make the filling: heat 2 tbsp olive oil in a skillet over medium heat. Cook the diced yellow onions until deeply golden and soft, about 12 minutes. Add the 300g ground lamb and cook, breaking it up, until browned. Season with seven-spice, ground cinnamon, and remaining salt. Stir in most of the pine nuts (reserve some for garnish). Let cool.
- Preheat oven to 200°C (390°F). Brush a 30×20cm baking tray generously with olive oil.
- Divide the kibbeh shell mixture into two equal halves. Wet your hands with cold water and press one half evenly across the bottom of the tray, working quickly to keep it cold.
- Spread the cooled filling evenly over the first layer, leaving a 1cm border around the edges.
- Wet your hands again and press the second half of the kibbeh mixture over the filling, sealing the edges firmly to enclose the filling.
- Using a sharp knife dipped in cold water, score the surface into diamond shapes roughly 4×4cm. Press a pine nut into the center of each diamond.
- Drizzle the surface with the remaining olive oil, making sure the olive oil gets into the scored lines.
- Bake for 40–45 minutes until the top is golden-brown and the kibbeh has pulled away slightly from the sides of the tray.
- Rest for 5 minutes, then cut along the scored lines and serve with plain yogurt and a green salad.
Hear every step in Lebanese-Arabic
Layla narrates this recipe step by step. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kibbeh bil Sanieh (Northern Variant)?
The Northern Lebanese spelling and style of kibbeh-in-a-tray — a Tripoli/Akkar variant that uses a lighter bulgur-to-meat ratio, a finishing spoon of pomegranate molasses in the filling, and a higher oven heat for a crackling top crust.
Where is Kibbeh bil Sanieh (Northern Variant) from?
Kibbeh bil Sanieh (Northern Variant) comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh bil Sanieh (Northern Variant) vegetarian?
No — as written, Kibbeh bil Sanieh (Northern Variant) includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Kibbeh bil Sanieh (Northern Variant)?
The allspice called for here is part of the traditional recipe and gives Kibbeh bil Sanieh (Northern Variant) its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kibbeh bil Sanieh (Northern Variant)?
In a Lebanese mains spread, Kibbeh bil Sanieh (Northern Variant) is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Kibbeh bil Sanieh (Northern Variant) ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.