Dinner · Middle Eastern · 30 min
Kibbeh Bil Sanieh (Baked Spiced Lamb and Cracked Wheat)
- Calories
- 989
- Protein
- 43g
- Carbs
- 68g
- Fat
- 61g
Ingredients
- 205.4 g ground lamb
- 47.1 g bulgur wheat
- 88.3 g yellow onion
- 10.8 g pine nuts
- 17.6 ml pomegranate molasses
- 1 tsp extra virgin olive oil
- 0.5 tsp baharat spice blend
- 0.5 tsp salt
- 117.9 g red tomato
- 2 sprig fresh parsley
Method
- 01Place dry bulgur wheat in a bowl and cover with cold water. Soak for 20 minutes until softened, then drain thoroughly, pressing out excess liquid.
- 02In a food processor or large bowl, combine 120g of raw ground lamb, soaked bulgur wheat, half of the diced yellow onion, 0.25 tsp baharat spice, and half of the salt. Knead vigorously until smooth and dough-like.
- 03Heat a skillet over medium-high heat. Add the remaining 85.4g ground lamb, the rest of the diced yellow onion, and pine nuts. Cook for 6-8 minutes until lamb is fully browned and reaches an internal temperature of 160°F (71°C). Stir in 15ml pomegranate molasses, remaining baharat, and remaining salt. Remove from heat.
- 04Preheat oven to 375°F (190°C). Grease a shallow baking dish with half of the olive oil.
- 05Press half of the lamb-bulgur dough firmly into the bottom of the dish. Spread the cooked lamb and pine nut filling evenly over top. Cover with the remaining lamb-bulgur mixture, smoothing the top with wet fingers. Drizzle remaining olive oil over the top and score into a diamond pattern.
- 06Bake for 30-35 minutes until the top is deep golden brown, crispy on the edges, and set throughout.
- 07In a small bowl, toss the chopped tomato and chopped fresh parsley with the remaining 2.6ml pomegranate molasses. Serve kibbeh hot alongside the tomato salad.
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