Syrian Kibbeh bin Sanieh with Tahini Sauce
Recipe Information
Kibbeh bin Sanieh with Tahini Sauce
Cultural Context
Kibbeh bin Sanieh is a beloved dish in Syrian cuisine, originating from the Levant region. Traditionally served during special occasions and family gatherings, this baked version of kibbeh showcases a delightful blend of spices and textures. The dish reflects the rich culinary heritage of the Middle East, where kibbeh variations are popular, and today, it has found a place in global cuisine, celebrated for its unique flavors and satisfying nature.
ground lamb
🥗Healthier: ground turkey
💰Cheaper: ground beef
Ground turkey is leaner, while ground beef is more affordable.
pine nuts
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts provide healthy fats, and sunflower seeds are more budget-friendly.
tahini
🥗Healthier: Greek yogurt
💰Cheaper: creamy peanut butter
Greek yogurt offers a healthier alternative, while peanut butter is more accessible.
bulgur wheat
🥗Healthier: quinoa
💰Cheaper: rice
Quinoa is a nutritious substitute, while rice is often less expensive.
Soak 300 grams of bulgur wheat in 250 milliliters of cold water overnight.
Dice 2 large peeled onions and set aside.
Grind 2-3 inches of cinnamon stick and 2 teaspoons of black peppercorns until fine.
In a cold pan, add 1 tablespoon of olive oil and 500 grams of lean minced beef, cooking over low heat until crumbly.
Add ground cinnamon, ground black pepper, and 1 teaspoon of coarse sea salt to the beef mixture.
Mix in 1 teaspoon of baharat spice blend and the diced onions, cooking until the onions are soft and translucent.
In another pan, melt 2 tablespoons of butter and stir-fry 3-4 tablespoons of pine nuts until slightly brown.
Combine the cooked beef mixture with the melted butter and pine nuts, then let it cool completely.
In a food processor, blitz 2 onions until finely chopped, then add the soaked bulgur wheat and process until combined.
In a large mixing bowl, combine 1 kilogram of finely minced lamb with the blitzed bulgur and onion mixture, adding 2 teaspoons of sea salt flakes and 1 teaspoon of baharat spice mix.
Mix thoroughly by hand until well combined, then let it rest for 30 minutes.
Prepare a baking tray by lining it with tinfoil and drizzling 1 tablespoon of olive oil.
Layer the lamb mixture in the tray, bringing it up the sides, then add the beef mixture in the middle and cover with another layer of lamb mixture.
Drizzle 2 tablespoons of olive oil on top and garnish each segment with a pine nut.
Transfer to a preheated oven at 200 degrees Celsius and bake for about 30 minutes.
Let it rest for 5 minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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