Kibbee Bissaneeyeh - Lamb with Wheat, Baked with Stuffing
Submitted by KALEAIA
Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
60 minKibbee bissaneeyeh (كبة بالصنية) is the Lebanese dinner-party version of kibbeh. Where the fried torpedo-shaped kibbeh needs patient hand-shaping, this baked tray variation lets you layer everything into a pan and cut portions at the table. Two layers of bulgur-and-lamb dough sandwich a spiced lamb and pine nut filling.
The bulgur is the structural element. Soaking fine-grind cracked wheat for ten minutes, then draining and kneading it with finely ground lamb, grated onion, and cold water creates a paste that firms into a dense, meaty base when baked.
Grated onion (not chopped) is a detail home cooks often miss. Grated onion releases its juice into the meat, seasoning from within and keeping the mixture moist. Chopped onion leaves visible chunks that can feel gritty.
Allspice is the signature spice. Lebanese kitchens use it in lamb the way Italian kitchens use oregano: a warm, slightly peppery background that you don’t taste as distinct but you miss if it’s not there.
The diamond scoring before baking isn’t just decorative. It marks portions for serving and helps heat penetrate evenly so the center cooks through without drying the top.
Chef Tips
- Keep hands wet while pressing the dough into the pan; it prevents sticking.
- Use lean lamb shoulder, not fatty leg cuts, for the dough layers.
- Don’t overbake; the bulgur turns hard and dry past the recommended time.
- Dot butter generously over the top for a golden, crisp crust.
Variations
- Shape into individual stuffed “meatballs” for easier serving.
- Substitute finely ground beef for half the lamb for a milder profile.
- Serve with yogurt sauce, tabbouleh, and warm pita for a full Lebanese spread.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1½ inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1½- inch high kibbee. ) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325℉ (160℃). Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make “meatballs. " I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1 to 2 teaspoon of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above.
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