Kibbeh — the Family (Nayyeh, Saniyeh, Rass, Labanieh)

Name: Kibbeh — the Family (Nayyeh, Saniyeh, Rass, Labanieh)
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 400 g fine bulgur (#1); 500 g very lean lamb or beef; 1 onion; 2 tsp baharat; 400 g ground lamb; 2 onion; 60 g pine nuts; 1 cinnamon + allspice; ghee / olive oil

Often called Lebanon's national dish — a bulgur-and-meat paste worked into a whole family of forms: raw (nayyeh), baked in a tray (bil-saniyeh), fried torpedoes (rass), and simmered in yogurt (labanieh).

1 hr 40 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Shell

400 gfine bulgur (#1), soaked, wrung dry
500 gvery lean lamb or beef, twice-ground, kept cold
1 onion, grated
2 tspbaharat

Filling (hashweh)

400 gground lamb

Filling

2 onion, diced
60 gpine nuts, toasted in ghee
1 cinnamon + allspice

Assembly

ghee / olive oil

Method

Start cooking mode

Time: Prep 60 min · Cook 40 min · 100 min total
Difficulty: hard

1
Make the kibbeh paste (see technique): pound cold lean meat, soaked bulgur, grated onion, baharat, salt to a smooth elastic dough.
20 min
2
Hashweh: brown ground lamb with onion and spices; fold in toasted pine nuts.
20 min
3
For bil-saniyeh: press half the paste into an oiled tray, spread hashweh, top with remaining paste; score diamonds; drizzle ghee.
15 min
4
Bake at 200°C until deep golden and crisp; rest before cutting on the score lines.
40 min