Kibbe is such a versatile dish that can be made super simple or complicated depending on how much time you have on your hands. This beef and bulger dish can be made bil soniye (in pan) or as individual kibbe with yogurt , and without yogurt. kibbe bil soniye consists of two layers of minced seasoned beef and bulgur with a layer of pan fried ground beef and onion in the middle. It is then topped with blocks of butter and pine nuts and baked to absolute perfection! This baked dish can be made ahead of time and frozen, then baked as needed making it a great addition to any meal prepping menu! The kids love it with a simple bowl of homemade yogurt on the side.
Although this recipe may look intimidating, it is quite the opposite. Best of all – it is SURE to impress! Give it a try and report back!
Want to make this recipe even easier and more fuss free? try skipping the stuffing altogether!
Kibbe bil soniye {كبة بالصينية}
Ingredients
kibbe
- 3 cups fine bulgur wheat
- 1 tbsp kibbe spice
- 1 large onion quartered
- 1 medium red pepper
- 2 tbsp salt
- 500 g minced meat
filling
- onion diced
- 300 g ground beef
- 1 tsp 7 spice
- 1 tsp salt
- dash sumak
- 1/2 cup walnuts coarsly chopped (optional)
Over top
- 1/4 cup olive oil
- 3 tbsp butter
- 1/4 cup pine nuts
Instructions
kibbe
- Begin by soaking bulger wheat for a couple of hours; preferably overnight.
- blend minced meat red pepper and salt in a blender until combined; set aside.
- Blend bulger, kibbe spice, onion in small amounts until all combined.
- Begin blending mixtures together by adding small portion of beef with a small portion of bulger mix and emptying into separate bowl until all meat and bulger have been combined.
- Used hands to bring mixture together to ensure even distribution.
Stuffing
- sautee diced onion in olive oil on medium heat until translucent.
- Increase heat to medium high and add ground beef 7 spice, salt and continue to saute until beef is cooked through; finish with a dash of sumac spice and some crushed walnuts if desired.
Assembly
- Divide kibbe mixture equally in half and spread first layer evenly in well-greased pan
- Spread beef stuffing over first layer of kibbe.
- spread second half of kibbe on wax paper; using wet hands spread kibbe to the size of pan and carefully flip over stuffing.
- tip: if you find this step difficult simply spread small amounts of kibbe in hands and layer over stuffing until whole pan is covered.
- smooth top of kibbe with wet hands until it becomes level and even.
- use a knife to score top of kibbe for individual portions; when desired portions are reached cut through to the bottom.tips: if you make a mistake while scoring just use wet hands to smooth over lines and start again.
- with finger poke through the kibbe in the center of pan to create a hole.
- When ready to bake cover with oil and butter and bake in preheated oven at 400F for 30-40 minutes or until golden.Tip: In the last couple of minutes add the pine nuts over top and put the oven on the boil to get a nice even golden color.
