Baked Kibbeh bil Sanieh (Tray Kibbeh)

Baking the traditional Levant kibbeh in a tray with lean beef significantly slashes excess fats while keeping the protein high and rich in complex carbs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 100 g fine bulgur · 340 kcal in the whole recipe
• 500 g lean ground beef (7% fat) · 760 kcal in the whole recipe
• 200 g finely chopped onions · 80 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 10 g pine nuts · 69 kcal in the whole recipe
• 200 g strained yogurt for serving · 190 kcal in the whole recipe

Method

1. Soak the fine bulgur in a small amount of warm water for 10 minutes to soften.

   

2. In a pan, heat half of the olive oil and sauté half of the chopped onions, pine nuts, and 200 g of lean ground beef with allspice, cinnamon, salt, and black pepper until fully cooked for the filling.

   

3. Knead the soaked bulgur with the remaining 300 g lean ground beef, the rest of the raw onion, cumin, and salt until a smooth, dough-like mixture forms.

   

4. Brush a baking tray with the rest of the olive oil, spread half of the bulgur mixture on the bottom, layer the cooked meat filling in the middle, and top with the remaining bulgur mixture before scoring into diamonds.

   

5. Bake in a preheated oven at 200°C (400°F) for 30-35 minutes until golden brown, then serve warm alongside strained yogurt.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.