Kibbeh bil Sanieh

Kibbeh in a Tray

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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This is the easiest stuffed kibbeh. Prepare kibbeh mixture using 500 g (1 1b) meat to 250 g (8 oz) burghul, and following the method described for kibbeh nayé.



  • 1 medium-sized onion, finely chopped
  • 2 tablespoons oil
  • 250 g (


Fry the onion in hot oil until golden and soft. Add the meat and pine nuts, and continue to cook until the meat has changed colour. Add a few tablespoons of water to soften the meat, season and add the cinnamon and allspice.

Butter a baking tray and smooth half of the kibbeh mixture over the bottom. Spread the filling over this evenly and cover with a second layer of kibbeh