Kibbeh bil Siniyeh
A golden-baked tray of layered kibbeh — spiced bulgur and lamb encasing a fragrant pine-nut and caramelized onion filling. Sliced into diamonds and drizzled with olive oil, it is the centerpiece of a Lebanese Sunday table.
Cook this with Layla's voice
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
- 2 cups fine bulgur (#1)
- 600 g, total — 400g for shell, 200g for filling ground lamb (shoulder)
- 2 medium yellow onion
- 2 tsp seven spice
- 1 tsp cinnamon
- 1.5 tsp salt
- 60 g pine nuts
- 3 tbsp butter or olive oil
- 0.5 cup ice-cold water
- 4 tbsp olive oil (for baking)
Instructions
- Rinse the bulgur under cold water and squeeze dry in a cloth. Place in a bowl and rest 15 minutes to hydrate.
- Combine the bulgur with 400 g of the ground lamb, 1 grated onion, 1 tsp seven spice, ½ tsp cinnamon, and 1 tsp salt. Knead firmly while gradually adding ice-cold water, a tablespoon at a time, until the mixture is smooth, dense, and holds its shape. Refrigerate 20 minutes.
- Make the filling: slice the second onion thinly and fry in 2 tbsp butter over medium-low heat, stirring often, for 18–22 minutes until deep golden and caramelized — do not rush this step. Add the remaining 200 g lamb, break it up, and cook until browned. Season with remaining seven spice, cinnamon, and salt. Add pine nuts and stir 2 minutes. Remove from heat and cool.
- Preheat oven to 190 °C (375 °F). Generously oil a 30×20 cm baking tray (siniyeh).
- Divide the kibbeh shell dough in half. Press the first half evenly across the base of the tray to a 1 cm thickness, wetting your hand frequently to prevent sticking.
- Spread the filling evenly across the base layer, pressing gently. Wet your hands and flatten the remaining dough into a large sheet on a piece of plastic wrap. Flip it over the filling and press to seal the edges firmly.
- Score the top surface into diamond shapes with a sharp knife — this is functional, not just decorative, as it allows the olive oil to penetrate. Drizzle 4 tbsp olive oil over the entire surface.
- Bake 35–40 minutes until the top is deep golden-brown. Allow to rest 10 minutes before cutting along the scored diamond lines and serving.
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 Siniyeh?
A golden-baked tray of layered kibbeh — spiced bulgur and lamb encasing a fragrant pine-nut and caramelized onion filling. Sliced into diamonds and drizzled with olive oil, it is the centerpiece of a Lebanese Sunday table.
Where is Kibbeh bil Siniyeh from?
Kibbeh bil Siniyeh 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 Siniyeh vegetarian?
No — as written, Kibbeh bil Siniyeh 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 seven spice in Kibbeh bil Siniyeh?
The seven spice called for here is part of the traditional recipe and gives Kibbeh bil Siniyeh 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 Siniyeh?
In a Lebanese mains spread, Kibbeh bil Siniyeh 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 Siniyeh 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.