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Serves: 8 peopleRecipe course:  Main coursesTotal time (min.): 115Complexity (1 to 3): 1
In this Kibbeh Bil Sanieh recipe the beef hashweh or 'stuffing' is spread into a baking dish, layered with the kibbeh mixture and then baked. Kibbeh Bil Sanieh is considered more of a main dish while the Kibbeh Balls are more of an appetizer or mezze- making this recipe in a large dish is popular because it is less time consuming than shaping the individual balls. This recipe can be made ahead and frozen for three months before baking- allow it to thoroughly defrost, brush with oil, then bake. Serve with yoghurt and a fattoush salad.


Stand Mixers
Food Processor Attachment KAH647PL


For the minced beef:
1500g lean diced beef (some reserved for the kibbeh)    
2 Tbsp olive oil            
2 onions (300g), finely chopped
1 Tbsp Seven spice        
1 ½ tsp Salt             
50g pine nuts            
10g fresh parsley, destalked

For the kibbeh mixture:
300g fine bulgur        
160ml water, hot        
1 onion (150g), cut into thirds
60g breadcrumbs        
5g fresh mint, destalked
2 tsp seven spice        
½ Tbsp kibbeh spice        
½ Tbsp salt            
Olive oil, as needed

Kibbeh spice can be replaced with 0.5 Tbsp of Kamouneh spice


1 - To prepare, lightly grease a round tin or baking dish. 

2 - Start by making the minced beef filling. 

3 - Fit the Medium screen to the Food Mincer attachment. Fit the Food Mincer attachment to the machine and place a large mixing bowl underneath.

4 - Gradually add the diced beef to the Food Mincer attachment.

5 - Start the machine on speed 4 and using the pusher, gently push the food down the feed tube. Remove the Food Mincer attachment from the machine.

6 - Add the olive oil into a large frying pan and place over a medium high heat until hot.

7 - Add the diced onions and sauté for 5 minutes until softened. 

8 - Add two thirds of of the minced beef (roughly 1kg) into the frying pan, reserve the rest for later.

9 - Cook for 8-10 minutes until browned, stirring occasionally. 

10 - Add the seven spice, salt, and pine nuts into the frying pan. Stir to combine and cook over a medium high heat for 2 minutes.

11 - Remove the frying pan from the heat, then add the fresh parsley. Stir to combine and set aside. 

12 - Add the bulgur wheat and water into a medium bowl. Cover the bowl with a plate and set aside to soak. 

13 - Make the kibbeh mixture. 

14 - Assemble the Food Processor attachment to the machine and fit the Knife blade.

15 - Working in three batches, add a third of the remaining mince beef, onion, breadcrumbs, mince, spices, salt, and soaked bulgar wheat into the Food Processor bowl. Attach the lid and ensure it is locked into place.

16 - Pulse until a paste formed, add a little oil if necessary.

17 - Empty the mixture into a large mixing bowl and repeat the same process with the remaining ingredients.

18 - Once done, use your hands to combine the mixture in the bowl.

19 - Preheat the oven to 180ºC.

20 - Transfer half of the kibbeh mixture from the large mixing bowl into a round tin or baking dish. Using the back of a spoon or spatula, spread the mixture evenly over the base of the tin.

21 - Add the cooked mince beef on top, then top with the remaining kibbeh mixture to cover the mince layer. 

22 - Using a knife, cut through the kibbeh diagonally to form diamond shaped portions. Drizzle a little oil over the top. 

23 - Bake at 180ºC for 45-50 minutes. Remove from the oven and let cool slightly.

​​​​​​​24 - Serve.