Kibbeh Bil Senieh or Arabic Meat on Meat Pie | Dalia's Kitchen

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats, while canola oil is cost-effective.

fine bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a high-protein alternative, while rice is a more economical option.

Soak fine bulgur wheat in water for 30 minutes until softened.

Drain excess water from bulgur and squeeze out moisture.

Mix bulgur with ground lamb, finely chopped onion, cinnamon, allspice, salt, and pepper until well combined.

Preheat oven to 375°F (190°C).

Grease a baking dish with olive oil.

Spread half of the kibbeh mixture evenly in the baking dish, pressing down firmly.

In a skillet, heat olive oil over medium heat and sauté pine nuts until golden brown, about 3-4 minutes.

Spread sautéed pine nuts over the kibbeh layer in the baking dish.

Top with the remaining kibbeh mixture, pressing down gently to seal.

Score the top layer into diamond shapes with a knife.

Drizzle olive oil over the top and bake for 30-40 minutes until golden brown.

Remove from oven and let cool slightly before serving.

Garnish with chopped parsley, mint, and lemon juice before serving.

Cooking Techniques

Spice Level: