By Christina Salamy, WLCU World Youth President

Kibbeh Bil Sanieh is a Lebanese favorite all around, especially in my household. Layers of finely ground beef combined with fine bulgur and spices, baked to a beautiful golden brown. This is Mama and Baba’s home recipe. Sahtain!

Total Time: 1 hour 50 minutes; Servings: 4-6.

Ingredients for Kibbeh

• ¾ cup Fine Bulgur
• 1 small onion (quartered)
• 1 lb. Ground Beef Extra Lean beef (cut into 1 inch cubes)
• 1 tsp. salt (or to taste)
• ½ tsp. black pepper (or to taste)
• ½ tsp. All Spice
• ¼ tsp. cinnamon
• ¼ tsp. baking soda

Ingredients for stuffing (hashwe)

• ½ lb. Ground Beef
• 1 large Onion (diced)
• 2 tbs. butter
• ½ cup Pine Nuts (sautéed in one tbs. of butter until slightly brown)
• ½ tsp. All Spice
• 1 tsp. salt (or to taste)
• ½ tsp. black pepper
• ¼ tsp. cinnamon

Instructions

1. Wash burgul in a bowl, drain, and set aside.
2. Place onion in a food processor until pureed. Remove half of the puree and set aside. Add half of the meat and half of the seasonings. Cover and process to a paste. Remove cover and scrape mixture in a large bowl. Repeat with remaining puree onion, meat, and seasonings. Mix well.
3. Drain burgul and press out excess liquid.
4. Divide meat mixture in half. Place half of mixture and half of the burgul in food processor. Process until will mixed and place in a large bowl. Repeat with the remaining meat and burgul ad blend together thoroughly.
5. Heat butter in a pan. Add onions and sauté until transparent. Stir in meat, pine nuts and spices. Cook until meat is brown, stir occasionally to even meat to desired brown color. Set aside to cool.
6. Preheat oven to 400F. Lightly grease 13×9 inch pan. Pat half of kibbeh in prepared pan. Spread filling over. Pat remainder of kibbeh over filling and smooth top with damp fingertips. Cut ¾ of the way down, making diamond shape or squares. Pour vegetables oil evenly over top.
7. Bake in preheated oven for 10 minutes and then reduce oven temperature to 350F and cook for an additional 45 to 60 minutes. Tip pan occasionally to coat surface of kibbeh with oil.
8. Serve hot with salad or labneh! Sahtain!