Name: Lamb (or Beef, or Chicken) Kibbi Tray (Kibbi bi Saniyeh (kib-bee bee sa-nee-yee))
Yield: One 9-inch Tray (4 Servings)
Cuisine: Lebanese
Ingredients: (You can substitute beef [top round London broil] or boneless/skinless chicken breast in place of the lamb.); 1½ tablespoons toasted pine nuts; ½ tablespoon melted butter; 1 tablespoon extra-virgin olive oil; ¼ pound ground lamb; ¾ cup diced yellow onion (¼ inch); ½ teaspoon salt; ¼ teaspoon ground allspice; ⅛ teaspoon coarsely ground black pepper; ⅛ teaspoon ground cinnamon; ¼ teaspoon ground cinnamon; 1¼ cups bulgur wheat #1 fine (soak overnight); 1½ teaspoons salt; ¼ teaspoon coarsely ground black pepper; ½ teaspoon ground allspice; Bulgur wheat #1 (fine), found in specialty markets or online.; ½ pound lean lamb (from the leg), cut into 1-inch pieces; ¾ cup diced yellow onion (½ inch); ⅓ cup extra-virgin olive oil; (You can substitute ground beef or chicken for the ground lamb.)

Preparation info

One 9 inch Tray (
4
Servings)

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Kibbi is a mixture of spiced meat, onion, and bulgur wheat ground together and made into a variety of shapes and sizes. The most common forms are kibbi bi saniyeh, which is traditionally baked in a round tray and served in wedges, and kibbi kebab Yogurt Cucumber Salad or Cabbage and Beet Salad. That’s not to say there aren’t other ways to enjoy kibbi, as we still do with ketchup and frie