Baked Kibbeh (Kibbeh Bi Saniye) is a classic Lebanese dish. The kibbeh is layered in a large pan with a lemony meat and onion filling and then baked and broiled until golden brown.
In the food processor, whisk the meat well with ice until you take a creamy texture.
Wash the bulgur and put it in a colander to get rid of the excess water, then put it with the whipped meat and onions in the meat grinder, repeat the process three times and then add the allspice, cumin and salt and gradually add a tablespoon of water each time and knead it well by hand until we get soft and an easy to form dough. Be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft.
Coat a 10-inch round cake pan with 1 tablespoon of ghee.
To make the bottom layer of the kibbeh, use about 1/2 amount of the kibbeh and flatten to about ¼-inch thickness between the palms of your hands. Press the flat piece into the bottom of the pan. Do this repeatedly, smoothing the flat pieces together with your hands that have been moistened in ice water and sealing all fissures, until the bottom of the pan is filled with a flat layer of kibbeh.
Spoon the filling evenly over the kibbeh.
Make the top layer of the kibbeh the same as the bottom layer, forming flat pieces and laying them over the filling close together. Smooth the pieces with your hands moistened in ice water to seal all fissures. Smooth the kibbeh around the perimeter of the pan as well.
To cut the kibbeh, make an actual-sized drawing of the design on a sheet of newspaper to practice the design.
Melt half a cup of ghee and pour it over the tray, then cover it with butter paper and put it in a pre-heated oven at 375 degrees Fahrenheit from 30 to 45 minutes, depending on the oven until the sides slightly browned. Turn on the broiler and broil the top of the kibbeh for a couple of minutes, until the top layer has a deeply browned crust to it.
Serve the kibbeh warm with salads and soups, cutting along the scored diamonds to serve.
Servings 4