Baked Kibbeh Tray: A Home-Style Recipe
Mazza · Makes 8 portions · Published October 22, 2026
Kibbeh sanieh layers a bulgur-and-beef shell around cooked meat filling. A food processor helps make a cohesive shell without prolonged hand kneading.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 1/2 cups fine bulgur
- 500 g lean ground beef for shell
- 1 small grated onion
- 1 tsp allspice
- 1 tsp salt
- 300 g ground beef for filling
- 1 chopped onion
- 2 tbsp olive oil
- 1/4 cup pine nuts
- 1/2 tsp cinnamon
- 3 tbsp oil for top
Method
- Soak bulgur in water for 20 minutes, drain and squeeze very dry. Cook filling onion in oil, add filling beef and cinnamon and cook to 160°F; stir in pine nuts and cool.
- Process drained bulgur, shell beef, grated onion, allspice and salt in batches until cohesive. Heat oven to 375°F and oil a 9-by-13-inch pan.
- Press half the shell evenly into the pan with damp hands. Add cooled filling and cover with remaining shell in flattened patches; smooth joins.
- Score diamonds, drizzle oil and bake 35–45 minutes until browned and the center reaches 160°F. Rest 10 minutes before cutting; chill leftovers promptly.
A better result
Fine bulgur is essential for the shell. Coarse bulgur leaves a loose texture that is much harder to shape.
Serve it together
Pair a kibbeh tray with lemony salads. Order a prepared tray when hosting so your time can go toward the rest of the meal.
Prefer it ready to serve?
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