This traditional Kibbeh Bissanieh is a comforting and robust dish that brings the rich flavors of the Levant to your dinner table. The recipe features a tender crust made from finely ground lean lamb and soaked bulgur wheat, seasoned with aromatic spices like cinnamon and black pepper. The heart of the dish is a savory filling of browned lamb, caramelized onions, and toasted pine nuts, offering a delightful contrast in textures. Baked until golden and firm, the casserole is sliced into diamond shapes for easy serving. It is an excellent choice for family gatherings, holiday feasts, or a satisfying weekend meal that feels both rustic and refined. The combination of meaty richness and nutty crunch makes this a memorable centerpiece that pairs beautifully with simple salads or yogurt sauces.
Kibbeh Bissanieh (Baked Lamb And Wheat
Description
This traditional Kibbeh Bissanieh is a comforting and robust dish that brings the rich flavors of the Levant to your dinner table. The recipe features a tender crust made from finely ground lean lamb and soaked bulgur wheat, seasoned with aromatic spices like cinnamon and black pepper. The heart of the dish is a savory filling of browned lamb, caramelized onions, and toasted pine nuts, offering a delightful contrast in textures. Baked until golden and firm, the casserole is sliced into diamond shapes for easy serving. It is an excellent choice for family gatherings, holiday feasts, or a satisfying weekend meal that feels both rustic and refined. The combination of meaty richness and nutty crunch makes this a memorable centerpiece that pairs beautifully with simple salads or yogurt sauces.Ingredients
Directions
-
Preheat oven to 400ðF (200ðC).
-
Cover the bulgur with water and soak for 30 minutes to soften, then drain well.
-
In a large bowl, combine the drained bulgur, 2 pounds of ground lean lamb, 1/3 cup grated onion, 2 teaspoons salt, 1/4 teaspoon black pepper, 1/4 teaspoon cinnamon, and 4 teaspoons shortening.
-
Knead the mixture thoroughly with your hands until it forms a cohesive, uniform dough.
-
For the filling, heat 1 tablespoon of shortening in a skillet over medium heat.
-
Add 2/3 cup chopped onion and sauté until soft and golden brown.
-
Add 1/2 pound of ground lean lamb, 1/4 cup pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
-
Cook and stir the filling mixture until the lamb is browned and cooked through.
-
Grease a 9" x 12" baking pan thoroughly.
-
Spread half of the bulgur-lamb mixture evenly into the bottom of the prepared pan, pressing down firmly to create a compact layer.
-
Spread the cooked filling evenly over the bottom layer of meat.
-
Top with the remaining bulgur-lamb mixture, pressing down firmly to seal and smooth the surface.
-
Use a sharp knife to cut diagonal lines across the top surface to mark diamond shapes, cutting through all layers.
-
Dot the top of the casserole with the remaining shortening.
-
Bake in the preheated oven at 400ðF (204ðC) for 30 minutes.
-
Reduce oven temperature to 300ðF (149ðC) and bake for an additional 30 minutes, or until the top is set and slightly golden.
-
Allow to cool for 10 minutes before slicing along the marked lines and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 94.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.7mg1%
- Total Carbohydrate 21.6g8%
- Dietary Fiber 5.1g21%
- Sugars 0.1g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
