Kibbe B’ Sannieyeh Baked Stuffed Pan Meat Loaf

Through the ages, our Syrian family of ancestors always cooked together. Like many before us, making Kibbe was and is a family affair. Kibbe in the baking pan was one such meal.  

The traditional way of making this layered dish would be for the cook, and those helping, to make small patties and then each patty would be laid into the pan and pressed together to form an even bottom layer. The meat filling would be added and then the top layer would again be formed with several small patties, pieced together, to complete the top layer. As the family worked together, it was a time to exchange small bits of news, to laugh together, to show the younger ones how it's done.

Today, that’s all changed! In our modern, rushed and hectic world, extended families rarely live together and are often living miles apart. So, the question becomes, how do you teach our youngsters about these traditions if they aren’t always with you to learn the “way it was done before”?

That led me to create a video, but with a modern shortcut. The younger would-be cooks could appreciate making these meals easier to prepare. For one thing, most would be cooking alone or maybe with one other family member. And a loving Mom, Sitto or Aunt may not be with them to guide them along.

In this instance, I filmed this video alone. I then met with my sister, Elaine, halfway between our homes to give her the uncooked Kibbe. She then brought the pan to my daughter Lynne and granddaughter Carly. The charming part of this is that we wanted Carly to learn how to finish the Kibbe B’ Sannieyeh before baking it. A quick Arabic lesson was even part of the story. I hope you’ll enjoy these videos as much as we had fun doing them.

I’ve also included some Kibbe tips for those young cooks who “need a little help” in the kitchen.

KIBBE TIPS

Only use fine Bulgar Wheat #1 for Kibbe.  Rinse and soak in water to cover for 30 minutes. Drain and squeeze “dry” the Bulgar before adding to the meat mixture.

A more modern method to prepare the kibbe mixture is to use the food processor: Add quartered cuts of onion and pulse for a second or two. Then add the salted meat. Process to a dough-like consistency. Finally, add/pulse in the squeezed-dry Bulgar for a second or two just until blended.

Raw kibbe mixtures usually have more meat to Bulgar wheat ratio. If you are trying to shape the kibbe for frying, baking or poaching, and it’s not staying together for you, you will probably need a bit more meat in the ratio.

Chill the Kibbe mixture before working with it. Kibbe mixtures will be sticky, so a cooler mix helps. Even a short time in the freezer can make handling it easier.

Keep fingers and palms moist when working with kibbe. Have ice water handy to dip your fingers in order to keep the lamb smooth and help in making the shell. Add a dash of salt to it. A spoonful of cornstarch mixed in the water will also help in shaping it and will keep the shell together before frying or baking.

For the meat filling: A coarser and fattier grind is used for the filling.  If your lamb is very lean, which it is for making the Kibbe shell, add some clarified butter (not margarine) to the meat mixture as you are browning it. Or, if possible, use a coarser grind with more fat in it for the filling.  Always cool the meat mixture before filling the Kibbe shells with it.

A filled Kibbe is always better with a moist filling. We use tamarind syrup and that makes it special.

Sitto would toast the walnuts or pine nuts before adding to the meat filling mixture.

To form those famous “footballs,” most use their forefinger. I’ve found my thumb to work best for me.  Use whatever finger allows you to make the filling hole while turning the shell round and round in the palm of your other hand.

After filling, use moist fingers to finish shaping the kibbe and pointing the ends into a “football” shape. Chill before proceeding with any recipe.

Freeze prepared Kibbe before cooking, if needed at a later time.