Syrian Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

Method10 steps

1. 1

   Step 1: Combine the cup of fine #1 bulgur with all 8 oz tomato sauce and 10–12 ounces room-temperature soaking water in a large bowl. Soak for about 20 minutes until the liquid is absorbed. Drain off any excess liquid that remains.

   Soak fine bulgur · 20 minUses 1 cup fine bulgur, grade #1, for outer mixture · 8 oz tomato sauce, small can · 10–12 ounces room-temperature water for soaking bulgur

2. 2

   Step 2: Add the separate 2 lb shell lamb, 2 grated onions and 2 teaspoons shell salt to the soaked bulgur. Knead by hand for several minutes until thoroughly combined. Refrigerate this raw outer mixture while you make the cooked filling.

   Uses Soaked and drained tomato bulgur · 2 lb lean ground lamb for outer mixture · 2 medium onions, grated for outer mixture · 2 teaspoons sea salt for outer mixture

3. 3

   Step 3: In a nonstick pan over low-medium heat, cook only the 1 lb filling lamb, breaking it into tiny pieces. Brown it completely for about 8–10 minutes. Then add the chopped filling onion (1 medium), all the pine nuts (1/4 cup), 2 teaspoons allspice and 3/4 teaspoon filling salt.

   Brown filling lamb before onion · 10 minUses 1 lb lean ground lamb for filling · 1 medium onion, roughly chopped for filling · 1/4 cup pine nuts for filling · 2 teaspoons ground allspice for filling · 3/4 teaspoon sea salt for filling

4. 4

   Step 4: Stir the browned filling lamb, onion, pine nuts and spices together and cook for another 8–10 minutes. Set this cooked filling aside to cool before assembly.

   Cook seasoned lamb filling · 10 minUses Browned filling lamb with onion, pine nuts and seasonings

5. 5

   Step 5: Preheat the oven to 350°F / 180°C.

6. 6

   Step 6: Take the raw bulgur-lamb outer mixture from the refrigerator and divide it equally in half. Wet your hands and press one half over the base and sides of a deep 9 inch round baking pan in an even thin layer. Keep the other half for the top.

   Uses Half of the raw outer mixture for base and sides · Water for wetting hands while shaping, as needed

7. 7

   Step 7: Spread all the cooled cooked lamb filling over the raw base. Cover it completely with the remaining half of the raw outer mixture, encasing the cooked filling between the two layers.

   Uses Raw bulgur-lamb base and sides · Cooled cooked lamb, onion and pine-nut filling · Remaining half of the raw outer mixture for top

8. 8

   Step 8: Wash your hands and gently smooth the top. Cut diamond shapes all the way through the assembled kibbeh, making diagonal cuts in both directions with a large knife. Distribute the 1/2–1 tablespoon butter across the top in small dabs.

   Uses Assembled raw shell encasing cooked filling · 1/2–1 tablespoon butter for dotting the top

9. 9

   Step 9: Bake at 350°F / 180°C for 35–40 minutes, until the top and sides are well browned and the outer lamb layers are cooked through. Check occasionally and carefully pour off any fat that collects on top. If desired, finish under the broiler for 1–2 minutes for a crisper top, watching closely.

   Bake layered lamb kibbeh · 40 minUses Scored and butter-dotted kibbeh

10. 10

    Step 10: Let the baked kibbeh rest for a few minutes, then serve in 8 portions with the Greek-style yogurt on the side.

    Uses Fully baked lamb kibbeh · Greek-style yogurt for serving, as needed