Kibbeh Sajiyeh

July 11, 2022  •  Category:


Want to make an easy and yummy kibbeh that does not require years and years of practice or a cupboard full of spices? This is the answer! Kibbeh sajiyeh is made with Knorr Halal Seasoning and a simple shaping technique.

I made this kibbeh sajiyeh using a new spice mix on the market from KNORR. It comes in two main variety, one is for meat and one is for chicken. The spice mix is suitable for Halal dietary guidelines, and contains several spices that I like to use on a regular basis like red pepper, coriander, turmeric, cumin. I found that by using it, I could often let go of the individual spices in my various kitchen drawers and save time! I used it here for the kibbeh sajiyeh, and it worked really well.



Kibbeh Sajiyeh

Joumana Accad Mediterranean, Middle Eastern July 11, 2022 Main Dish, kibbeh, kibbeh sajieh, bulgur #1, ground meat, Knorr,

6-8 servings

Prep Time: 2 hours

Cook Time: 15 minutes



  1. 1 lb piece of beef free of visible fat like eye of round or top sirloin, cut intochunks (any fat removed and discarded)
  2. 1 1/2 cup bulgur #1
  3. 1 small onion, peeled and quartered
  4. A couple ice cubes, if needed
  5. 1/4 cup red pepper paste or chipotle in adobo sauce(optional)
  6. 1 Tbsp Knorr Halal Beef seasoning mix
  7. Oil as needed

1. 1 lb fatty ground beef or lamb 2. 1 large onion, chopped

3. 2 Tbsp red pepper paste or chipotle sauce (optional)
4. 1 Tbsp pomegranate molasses (to taste)
5. 1 cup mixed nuts: pine nuts, pistachios or/and chopped walnuts 6. 1/2 cup raisins (optional)



1. Place the bulgur in a bowl and cover with tap water and soak for about 5 minutes until the bulgur is soft. Then drain well, pressing on it to extract all water if possible.

  1. Place the meat in the bowl of a food processor and process for several minutes until the meat is completely pasty and soft and holds together. Remove from the bowl and set aside.
  2. Place the bulgur and onion and spices in the food processor and process until the onion is chopped and the mixture is uniform. Add the meat, the red pepper paste, a couple ice cubes and process some more until the mixture is pasty and smooth, a few more minutes. Transfer the kibbeh dough to a bowl and cover until ready.
  3. Prepare the filling (can do that the day before): Brown the ground meat with the onion and spices and add the raisins and nuts at the end, tasting to adjust seasoning.
  4. Now roll out the kibbeh dough between two sheets of parchment paper with a rolling pin. The thickness of each layer should not be thicker than 1/4". Cut rounds with a glass or cookie cutter (about 4" in diameter), as if you were making cookies, and remove the extra dough; top each round with about a tablespoon or so of filling, and cover with another round, pressing all around to make it stick. Re-roll the scraps until all the dough is used-up. Transfer to a greased cookie sheet.
  5. Preheat the oven to 350F (180C) while making the kibbeh, and when ready, slather each saucer top with olive oil; bake for about 12 minutes or until the kibbeh feels firm to the touch and a bit dry around the edges. Serve right away. Can keep them un-baked in the fridge, covered, and bake them right at serving time.

I served these with some thick yogurt mixed with some chili sauce and extra garlic paste. It would work fine with just plain yogurt as well or a salad.

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