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Kebbeh bil sinieh – Baked bulgur and ground beef pie

Kebbeh Viande

Kebbeh (or kibbeh) is a dish made with bulgur and ground meat which is very popular in Levantine cuisine. This version simplifies the traditional recipe by making a layered pie, which is cooked in the oven, avoiding deep frying. Serve hot or at room temperature with a taratur sauce or garlic yogurt.


  • 1 Tbsp vegetable oil 
  • 1 onion, slivered 
  • 1½ lbs ground beef
  • 1 tsp allspice, ground  
  • Salt, to taste 
  • ¾ cup pine nuts 

Bulgur mixture


  1. 1

    Heat a pot on medium-high. Add oil and onion. Sauté for 3 minutes. 

  2. 2

    Add ground meat, allspice and salt. Sauté about 10 minutes, stirring to separate and spread the meat evenly.

  3. 3

    Let cool, then add pine nuts. Mix well.


  1. 1

    Heat oven to 350 °F.

  2. 2

    Mix raw ground meat and bulgur in a bowl, using your hand.

  3. 3

    Add remaining ingredients, except the oil and mix well.

  4. 4

    Brush half the oil on a 13-inch X 9-inch rectangular baking dish or pan.

  5. 5

    Spread half the bulgur preparation into the mold. Apply pressure with your hands to create an even layer.

  6. 6

    Spread stuffing on the first layer.

  7. 7

    Evenly place the second layer of bulgur preparation on the stuffing.

  8. 8

    Using a knife dipped in warm water, make diagonal cuts across the kibbeh.

  9. 9

    Brush with remaining oil and cook in the oven for 50 minutes to 1 hour.