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Kibbeh Bissanieh (Baked Lamb & Wheat)

Kibbeh Bissanieh (Baked Lamb & Wheat recipe image
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.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 8
Calories: 450
Dietary: Halal
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
  • 1 pound Bulgur,(cracked wheat)
  • 2 pounds ground lean lamb, divided
  • 1/3 cup grated onion
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon cinnamon
  • 2/3 cup chopped onion, for filling
  • 4 teaspoons shortening or oil, divided
  • 1/4 cup pine nuts
  • water for soaking bulgur
Directions
  1. 1
    Place the bulgur in a bowl and cover with enough water to soak for 30 minutes, then drain well and squeeze out excess moisture.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Preheat oven to 400F (200C).
  5. 5
    In a skillet, heat 4 teaspoons of shortening over medium heat. Add the chopped onion for the filling and saut until browned and soft.
  6. 6
    Add the remaining 0.5 pounds of ground lamb to the skillet. Cook, stirring frequently, until the meat is browned and cooked through.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Spread the filling mixture evenly over the bottom layer of lamb-bulgur.
  10. 10
    Top with the remaining lamb-bulgur mixture, pressing down firmly to cover the filling completely and create a smooth top surface.
  11. 11
    Use a sharp knife to cut diagonal lines across the top surface, creating a diamond pattern. This helps with even cooking and presentation.
  12. 12
    Dot the top of the kibbeh with the remaining 2 tablespoons (or 1 tablespoon as per original, adjusted for coverage) of shortening or oil.
  13. 13
    Bake at 400F (204C) for 30 minutes.
  14. 14
    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.
  15. 15
    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.

Keywords: kibbeh, bissanieh, baked, lamb, bulgur, wheat, pine nuts, middle eastern, lebanese, casserole, savory, dinner, family style, ground meat, onion, spice, cinnamon, pepper
Read it online: https://www.chefs-mate.com/recipe/kibbeh-bissanieh-baked-lamb-wheat/