Kibbeh Bil Sanieh (Baked Kibbeh - cut into squares)

Bulgur wheat: A type of whole grain made from cracked wheat, often used in Middle Eastern cuisine.

Ground meat: Can be either beef or lamb, used for both the dough and the filling.

Onion: Adds flavor and moisture to both the dough and the filling.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Allspice: A spice that combines flavors of cinnamon, nutmeg, and cloves.

Toasted pine nuts: Adds a nutty flavor and crunchy texture to the filling.

When preparing bulgur wheat, ensure it is soaked properly and drained well to achieve the right texture for the kibbeh dough. If the bulgur is too wet, it can make the dough too sticky and difficult to work with. Additionally, when spreading the kibbeh dough in the baking dish, use a bit of water on your hands to prevent sticking and to help smooth out the surface evenly. This will give you a more uniform layer and a better final presentation.

• fine bulgur wheat - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative to bulgur wheat.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned properly.

• ground lamb - Substitute with ground chicken: Ground chicken is a lighter alternative and can be seasoned to mimic the rich flavor of lamb.

• large onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a subtle complexity to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• allspice - Substitute with cinnamon and cloves: A mix of cinnamon and cloves can mimic the warm, spicy notes of allspice.

• toasted pine nuts - Substitute with toasted almonds: Toasted almonds can provide a similar crunch and nutty flavor, making them a good alternative to pine nuts.

• Allow the kibbeh to cool completely before storing. This helps prevent condensation, which can make the kibbeh soggy.

• For short-term storage, place the kibbeh in an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• For longer storage, you can freeze the kibbeh. Cut it into squares or desired portions before freezing. This makes it easier to thaw and reheat only what you need.

• Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped portions in a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, thaw the kibbeh in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. For a crispier texture, you can broil for the last 2-3 minutes.

• If you prefer to reheat from frozen, place the kibbeh directly in a preheated oven at 350°F (175°C) and bake for 30-35 minutes or until thoroughly heated. Cover with foil if the top starts to brown too quickly.

• Avoid microwaving the kibbeh as it can become rubbery and lose its texture. The oven method ensures it remains crispy on the outside and tender on the inside.

• For added freshness, serve the reheated kibbeh with a side of yogurt sauce or a fresh salad. This complements the flavors and adds a refreshing contrast.

• Oven Method: Preheat your oven to 350°F (175°C). Place the kibbeh squares on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the crispy texture of the kibbeh.

• Microwave Method: Place the kibbeh squares on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. This method is quick but may soften the kibbeh slightly.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the kibbeh squares in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through. This method can help retain some of the kibbeh's crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the kibbeh squares in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method is great for keeping the kibbeh crispy.

• Steam Method: If you prefer a softer texture, place the kibbeh squares in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method will make the kibbeh moist and tender.

• Oven: Used to bake the kibbeh to perfection at 375°F (190°C).

• Mixing bowl: Essential for combining the soaked bulgur, ground meat, chopped onion, salt, pepper, and allspice to form the dough.

• Sauté pan: Needed to sauté the chopped onion and cook the ground meat for the filling.

• Spatula: Useful for stirring the filling mixture and ensuring even cooking.

• Baking dish: Greased with oil, this is where you will layer the kibbeh dough and filling.

• Knife: Used to score the top layer of the kibbeh into squares or diamond shapes before baking.

• Measuring cups: Important for accurately measuring the bulgur wheat and other ingredients.

• Measuring spoons: Necessary for measuring out the salt, pepper, and allspice.

• Colander: Helps in draining the soaked bulgur wheat after it has been soaked for 30 minutes.

• Wooden spoon: Handy for mixing the ingredients in the mixing bowl and for stirring the filling in the sauté pan.

Soak bulgur in advance: Soak the bulgur wheat the night before to save time on the day of preparation.

Pre-chop ingredients: Finely chop the onions and store them in an airtight container in the fridge.

Batch cook meat: Cook the ground meat filling in larger batches and freeze portions for future use.

Use a food processor: Quickly mix the kibbeh dough ingredients using a food processor to save time.

Pre-toast pine nuts: Toast the pine nuts ahead of time and store them in an airtight container.