Kibbeh Bissanieh is a beloved Middle Eastern baked casserole that combines tender ground lamb with fine bulgur wheat, creating a dish that is both comforting and sophisticated. Unlike fried kibbeh, this baked version offers a softer texture while maintaining the rich, aromatic flavors of cinnamon, black pepper, and onion. The dish features a distinct layering technique: a base of seasoned lamb mixture, a savory filling of cooked lamb and toasted pine nuts, and a final crust of the lamb-bulgur blend. It is an excellent choice for family dinners, holiday gatherings, or when you want to serve something substantial yet elegant.
Kibbeh Bissanieh (Baked Lamb & Wheat)
Description
Kibbeh Bissanieh is a beloved Middle Eastern baked casserole that combines tender ground lamb with fine bulgur wheat, creating a dish that is both comforting and sophisticated. Unlike fried kibbeh, this baked version offers a softer texture while maintaining the rich, aromatic flavors of cinnamon, black pepper, and onion. The dish features a distinct layering technique: a base of seasoned lamb mixture, a savory filling of cooked lamb and toasted pine nuts, and a final crust of the lamb-bulgur blend. It is an excellent choice for family dinners, holiday gatherings, or when you want to serve something substantial yet elegant.Ingredients
Directions
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Place the bulgur in a bowl and cover with enough water to soak for 30 minutes, then drain well and squeeze out excess moisture.
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In a large mixing bowl, combine 1.5 pounds of the ground lamb, the drained bulgur, grated onion, 1 teaspoon salt, 1/4 teaspoon black pepper, and cinnamon.
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Knead the mixture thoroughly with your hands until it forms a smooth, cohesive paste. If it is too dry, add a small amount of water.
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Preheat oven to 400F (200C).
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In a skillet, heat 4 teaspoons of shortening over medium heat. Add the chopped onion for the filling and saut until browned and soft.
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Add the remaining 0.5 pounds of ground lamb to the skillet. Cook, stirring frequently, until the meat is browned and cooked through.
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Stir in the pine nuts, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook for another minute to toast the nuts slightly. Set aside to cool.
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Take half of the lamb-bulgur mixture and press it firmly into the bottom of a greased 9x12 inch baking pan to form an even layer.
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Spread the filling mixture evenly over the bottom layer of lamb-bulgur.
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Top with the remaining lamb-bulgur mixture, pressing down firmly to cover the filling completely and create a smooth top surface.
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Use a sharp knife to cut diagonal lines across the top surface, creating a diamond pattern. This helps with even cooking and presentation.
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Dot the top of the kibbeh with the remaining 2 tablespoons (or 1 tablespoon as per original, adjusted for coverage) of shortening or oil.
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Bake at 400F (204C) for 30 minutes.
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Reduce oven temperature to 300F (149C) and continue baking for 30 minutes longer, until the top is golden brown and the dish is heated through.
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Let rest for 10 minutes before cutting into diamonds and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Cholesterol 95mg32%
- Sodium 450mg19%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bulgur consistency: Ensure the bulgur is fine-ground for the best texture. If using coarse bulgur, you may need to process it in a food processor.
Moisture control: The mixture should be pliable but not sticky. If it sticks to your hands, add a little more water. If it's too wet, add a bit more bulgur.
Substitutions: You can substitute lamb with ground beef or turkey, though the flavor profile will change. Olive oil can be used instead of shortening.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Serving: Traditionally served with a fresh tomato and onion salad or plain yogurt.
