Growing up, my grandmother always had a stash of fried kibbeh tucked away in the freezer. Whenever someone was hungry, she’d pull a few out, heat them up, and serve them alongside pickles and amba. As much as I love traditional fried kibbeh, making dozens of individual pieces can be time-consuming, especially when you’re feeding a crowd. That’s why kibbeh saniyeh has always been a favorite in our family. It has all the flavors and textures we love, a tender bulgur crust and a rich filling of ground beef, currants, and pine nuts. But it’s assembled in a single tray and baked until golden. It’s simpler to make, perfect for gatherings, and every bit as comforting as the kibbeh I grew up eating.
Kibbeh Saniyeh: Meat and Bulgur Pie
Kibbeh Saniyeh is a baked meat and bulgur pie that's much easier to prepare than traditional stuffed kibbeh. Instead of shaping and frying each piece individually, the bulgur and chicken mixture is pressed into a tray, layered with a savory filling of ground beef, currants, and toasted pine nuts, then baked until golden. Seasoned simply with salt, pepper, and turmeric, it's a comforting, crowd-friendly dish that delivers all the flavors of kibbeh with a fraction of the effort.
Equipment
- 11 x 7 in Deep Rectangular Lasagna Dish
Ingredients
- 1 cup bulgur (cracked wheat) finest grind
- 5 tbsp avocado oil divided into 2+2+1
- 1 large onion finely diced
- 1½ lb ground beef 80/20 if you can
- 1 tsp fresh ground pepper divided into ½+½
- 1 tsp ground turmeric divided into ½+½
- kosher salt
- ½ cup pine nuts
- ½ cup dried currants
- ½ lb ground chicken breast
Instructions
- Put bulgur in a bowl and wash with cold water. Skim off the film that rises to the top and let sit while you work on the filling.
- In a larg skillet, heat 2 tbsp avocado oil on medium heat. Add ½ tsp turmeric and ½ tsp black pepper and saute until the onion is golden, about 10 minutes.
- Add the ground beef to the onion mixture, season with salt, and cook until the liquid is gone and the meat is cooked through, about 6-8 more minutes. Turn off the heat, add in the pine nuts and currants and set aside.
- Preheat oven to 400°.
- Make the dough. Start by draining the bulgur, then take a handful at a time and squeeze out the excess moisture. Add in the ground chicken breast, the remaining ½ tsp turmeric and ½ tsp black pepper and season with salt. Mix well until the chicken, spices and bulgur are well incorporated.
- Grease a 7 x 11 in Deep Rectangular Lasagna Dish with 1 tbsp olive oil, making sure to grease the sides.
- Divide the bulgur dough in half and spread evenly on the bottom of the baking dish, and about half an inch up the sides. The dough should be about ⅛ of an inch thick. Add filling on top of the dough in an even layer.
- Place a piece of parchment paper over the tray and use it as a guide to spread the remaining dough in an even rectangle. Once it's evenly spread out, flip the parchment paper over and gently press the dough into the top of the dish and discard the paper. Firmly pat the dough on all sides of the pan.
- Cut an X from one side of the pan to the other with a knife. Then make 2-in parallel cuts in both directions to make diamond-shaped portions.
- Bake on the bottom shelf of your preheated oven for 40 minutes. Move to the top shelf for an additional 15-20 minutes, basting occasionally with a mixture of the 2 remaining tbsp of oil and 2 tbsp of water to keep the inside moist. Serve hot.
- This dish can easily be reheated by adding a pit of water over the top, covering and heating 10-15 minutes in a 350° oven.