Kibbeh meat pie

December 9, 2008  •  Category: ,

Or what is commonly called kibbeh b’sanyyeh. I love the food processor! that way, instead of spending literally hours pounding and pounding in a corner of the kitchen like a slave I can get a kibbeh done in about 15 minutes if I plan ahead and have the stuffing ready. It is yet an undiscovered treasure of Lebanese cuisine in the west. An intimate marriage of the finest meat and bulghur and spices it provides protein and whole-grain and can be eaten plain or accompanied by yogurt or hummos or any salad. It can be frozen and baked right out of the freezer. The stuffing can be prepared ahead and stored in the freezer.


Kibbeh meat pie

Joumana Accad Mediterranean, Middle Eastern December 9, 2008 Main Dish, Meats, meat, traditional dishes, Kibbeh pie,

8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes


1 pound ground sirloin extra lean
5 ounces onion quartered
1 cup bulgur #1 extra fine
2 ounces pine nuts, toasted
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon allspice
1 teaspoon cinnamon

8 ounces ground lamb or beef 85% lean
5 ounces onion chopped
2 ounces pine nuts, toasted or fried
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon seven-spice or cinnamon



1. Fry the onion in a tablespoon of oil, then add the meat and cook it until it browns evenly. Press the meat wiht the back of spoon to make it smaller and add all the spices and the pine nuts. Tilt the skillet and remove most of the oil. Set the mixture aside and prepare the shell.

2. Place the meat in the food processor and run it for a few minutes until the meat turns pasty but does not lose it's color. This should take about 5 minutes. Add half the spice mixture and process a few seconds to spread them throughout. Take the meat out and place it in a bowl. Puree the onion in the food processor. Place the bulghur in a sieve and run cold water over it, then press it with a spoon to extract the water. Drop the bulghur in the processor on top of the onion. Add half of the spices. Run it a few seconds to combine both. Add the meat and process a few minutes till it is nicely mixed, around 3 minutes.

3. Grease a pie dish; divide the kibbeh mixture in two even pieces of about the same weight. cut 2 large pieces of wax paper and place one half of the kibbeh meat on the paper. Place on top of it another piece of wax paper. Use a rolling pin to spread the mixture as you would a pie crust, to fit the shape of your pan. Then place the mixture by flipping it onto the pan. Now spread the filling evenly on the layer of kibbeh. Spread the second half of kibbeh on the wax paper in the same manner. Flip it onto the filling and seal the pie with your moistened fingers. With a pizza knife, run from one end of the dish to the other diagonal lines at two opposing angles, forming lozanges. Place a pine nut on each lozange, if you wish. Spread the top of the pie with some olive oil or dabs of butter.

4. Place in a preheated 350F oven for about 20-30 minutes. Enjoy either hot or at room temperature, with a bit of plain yogurt on the side.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Thank you!


5 Comments  •  Comments Feed

  1. Dermafolia Serum says:

    Good ? I should definitely pronounce, impressed with your site.
    I had no trouble navigating through all the tabs and related info ended up being truly simple to do to access.
    I recently found what I hoped for before you know it in the least.

    Quite unusual. Is likely to appreciate it for those
    who add forums or anything, website theme . a tones way for your client to communicate.

    Excellent task.

  2. Kay Brockwell says:

    Question…in the instructions, it says nothing about how to prepare the filling. Are the filling ingredients all mixed, raw? Or are any of them cooked first?

    Looking forward to trying this. Thanks!

  3. Cook - Want to be says:

    I can see how the question about preparing the filling would come about. For me the instructions are somewhat confusing. Immediately after the stuffing ingredients are listed are ” INSTRUCTIONS”. Step #1 says saute onions, add meat add spices etc. Step #2 says put meat in processor. Had to read instructions several times to determine this was not the same meat, since filling didn’t have burghul in it. Next step to roll out the meat on wax paper to place in Pie plate doesn’t give size of Pie Plate or thickness to roll out the meat. Listed 1 lb of meat for Shell should be rolled out to different thickness to accommodate various size pans ? Last, what is a lonages ?, one picture shows meat cut in squares, other
    shows meat cut in fancy triangle.

  4. Joumana Accad says:

    @Cook-Want to be
    Thank you for your pertinent remarks. I am actually surprised the recipe is still there, it was one of my first when I started the blog, and I was supposed to delete it when I published the cookbook. I will not delete it however, I will update it.

Add a Comment