Kibbeh bil Sanieh (Kibbeh Pie) with cabbage salad

Syrian recipe from Dalia Dogmoch Soubra, author of food blog Dalia’s Kitchen, and co-founder and chief baker at Kitsch Cupcakes.

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 300g lean lamb, minced
  • 300g lean beef, minced
  • 2/3 cups bulghur
  • 4 large onions, finely chopped
  • ½ cup pine nuts, toasted
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp all spice
  • 2 tsp sumac
  • Olive oil
  • Salt and cracked pepper, to taste
  • 1 red cabbage, cut into thin slices
  • 1/3 cup lemon juice
  • 1/3 cup olive oil


  1. In a large pan, heat a little olive oil and cook half the onions until translucent then add the lamb, and one tsp of each spice. Add the pine nuts and cook for about 10 minutes on medium heat, until the lamb is cooked. Set aside to cool.

  2. In a small bowl, let the bulghur soak for about 30 minutes. In a large bowl, combine the minced beef with the remaining onion and spices, then add the bulghur, and mix well with your hands.

  3. In a baking tray, add half the minced meat mixture and spread it evenly on the bottom. Add the lamb filling, and top with the remaining meat mixture. Smooth out the surface, sprinkle with a little olive oil and bake in a preheated at180C oven for 20-25 minutes.

  4. In a small bowl, whisk the lemon juice and oil with salt and pepper, then toss with the shredded cabbage. Serve with a slice of kibbeh and a dollop of yoghurt.

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