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Kibbeh-bel-Sanieh: Freezer Hack Edition!

DF
Say goodbye to freezer fuss with our Kibbeh-bel-Sanieh hack! Freeze with ease for convenient cooking anytime.
PREP TIME
50 minutes
COOK TIME
SERVES
8-12

About this recipe

Discover a game-changing freezer hack for your kitchen with my Baked Lamb Kibbeh recipe! This Middle Eastern favourite is not only delicious but also freezer-friendly, making it perfect for prepping ahead, especially for Ramadan. Say goodbye to bulky storage containers – with my genius freezer hack tip, you can freeze multiple portions without the hassle of tins. Check out my blog for this time-saving trick and revolutionise the way you store your homemade favourites!

Struggling to cut your round Kibbeh into perfect diamond shapes? Trust me, I’ve been there! That’s why I’ve created a special blog just for you, tackling the challenge of cutting Kibbeh with ease. Learn my tried-and-tested techniques to achieve flawless diamond-shaped slices every time. Say goodbye to the frustration and hello to beautifully presented dishes with my step-by-step guide. Check out my blog now and master the art of cutting Kibbeh like a pro!

Plus, if you’re eager to indulge in freshly baked Kibbeh straight away, I’ve got you covered with another blog featuring the step by step easy recipe. Let’s make cooking and enjoying Middle Eastern delicacies simpler and more enjoyable together!

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Ingredients

Kibbeh Mixture

  • 1 cup water (approximately)
  • 400 grams fine cracked wheat (bulgur)
  • 750 grams lean lamb pieces
  • 3 teaspoons salt
  • 4 ice cubes

Kamouneh Spice Herb Mix

  • 1 onion
  • ¼ cup packed marjoram leaves (about 4 grams)
  • ½ cup firmly packed mint (about 8 grams)
  • 1-2 chili peppers
  • ½ red capsicum (about 86 grams)
  • ½ cup firmly packed basil leaves (about 10 grams)
  • 3 teaspoons bharat spice mix
  • 1 teaspoon cumin
  • 2 teaspoons salt

Meat Filling

  • ¼ cup olive oil
  • ½ cup pine nuts
  • 2 onions, finely chopped
  • 500 grams lamb mince
  • 2 teaspoons bharat spice mix
  • 2 teaspoons sumac
  • A drizzle of pomegranate molasses

Notes from Rouba

  • This is the 40 cm round baking tin I used. You will also get 10% off using code ‘roubasfood‘ 
  • Oil the tin before placing the bag. Oil helps keep the bag flat, facilitating easier kibbeh preparation over it.
  • Once frozen, don’t force the bag out; let it sit for 10 minutes to pull out.
  • To store, wrap well with plastic wrap 
  • For cooking, thaw straight into the oiled tin; use the same tin you made it in.

Method

Step 1.

Begin by soaking the cracked wheat in a bowl with enough water to just cover it. Let it absorb the water completely.

Knead the soaked cracked wheat with your hands for a few minutes until it's fully mashed together.

 

Step 2.

In a food processor, combine the lamb pieces, 3 teaspoons of salt, and ice cubes. Process until the meat is smooth and very fine. Transfer the processed meat over the soaked wheat.

Step 3.

Without cleaning the food processor, add the onion, marjoram, mint, chili, capsicum, and basil leaves. Process until the mixture is very fine. Add in the bharat, salt, and cumin, and pulse once or twice to mix. Place this spice herb mix over the meat and wheat mixture.

Knead everything by hand to combine well.

Step 4.

For the filling, heat olive oil in a medium-sized frying pan and fry the pine nuts until golden. Remove and set aside. In the same pan, sauté the onions until softened. Add the lamb mince and cook for 5-7 minutes until browned. Season with salt, bharat, and sumac. Finish with a drizzle of pomegranate molasses and stir in the fried pine nuts.

Step 5.

Oil a 40 cm baking pan generously and line it with a large plastic bag, ensuring to leave some overhang for easy removal later on.

With dampened hands, begin shaping the kibbeh mixture into flat patties, pressing them evenly across the bottom of the lined pan and extending them up the sides. Smooth out the patties as you go to create a uniform layer.

Step 6.

Spoon the meat filling over the bottom kibbeh layer, spreading it evenly. Then, fold down the sides of the base kibbeh layer over the filling to encase it, which will help in creating a sealed edge around the pie.

Repeat the process with the remaining kibbeh mixture, creating a top layer over the filling. Ensure no filling is visible and the top is smooth.

Using a large knife, slice the kibbeh diagonally to form diamond-shaped slices. Garnish each slice with three pine nuts for a visually appealing presentation.

 

For convenient storage and space-saving in your freezer, freeze the kibbeh directly in the pan until solid.

Once frozen, let the kibbeh sit out at room temperature for about 10 minutes. The kibbeh will easily slide out of the pan like a block—do not force it out. Wrap the frozen kibbeh securely and store it in the freezer until ready to bake.

When ready to enjoy, oil the baking pan generously. Place the frozen kibbeh in the oiled pan and let it thaw overnight in the refrigerator - Also how to make Baked Kibbeh bel sanieh recipe here 

Just before baking, ensure to oil the top of the kibbeh as well. 

Bake the thawed kibbeh in the preheated oven at 180 degrees Celsius for 45-50 minutes, or until fully cooked and beautifully browned on top.

Note: You can bake the kibbeh straight out of the freezer, but keep in mind that it may shrink slightly during baking.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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