Kibbe bil Sanieh/Ground Meat Pie

Okay, so have you ever had kibbe? No, not the meat stuffed meatballs that we made a little while back. The kind with a bulgur shell that you fry and eat with lemon or tahine. Well, they’re hard to make. But they’re amazing. I’ve made them before, but never blogged them for you (aren’t I mean? One day I will). Well this has the flavors of kibbe, but is much easier to make.

kibbe pie by the kosher foodieskibbe pie by the kosher foodies

It’s like a kibbe flavored pie. You put the shell on the top and bottom and fill it with delicious tadbileh. Oh, and make extra tadbileh. Because your kids will love to eat that plain. That’s right, they just love it. At least mine does.

kibbe pie by the kosher foodies

kibbe pie by the kosher foodieskibbe pie by the kosher foodies

Ingredients:

  • 1 pound tadbileh** (spiced ground beef filling)
  • 1/2 cup pine nuts (you can omit this if you want to. Or put sliced almonds, instead. they’re expensive!)
  • 1/2 pound ground beef
  • 2 cups fine bulgur (cracked wheat), rinsed in cold water and drained
  • 1/2 cup grated onion
  • 1 teaspoon tomato paste
  • 1 teaspoon ground allspice
  • 1 tablespoon ground cumin
  • 1 teaspoon Aleppo pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon vegetable oil

Directions:

1. Preheat the oven to 350 degrees.

2. Make the filling: combine the tadbileh and pine nuts.

3. Make the crust: combine the ground beef and bulgur in a medium mixing bowl.

4. Pass the mixture through a meat grinder – or – process in a food processor for one minute.

5. Return to the bowl and add the grated onion, tomato paste, allspice, cumin, Aleppo pepper, and salt. Mix well.

6. Grease a 12-inch round baking dish – or – a 13×9 inch dish with the oil.

7. Cover the bottom of the dish with half the crust mixture (about 1/4 inch depth) and press to form a smooth surface.

8. Spread the filling evenly over the bottom crust.

9. Top with the remaining crust.

10. If using a round pan, cut into wedges by dipping your knife in cold water. If using a rectangular pan, make a diamond pattern. Use a sharp knife to get clean lines.

11. Pour the vegetable oil over the crust (this is important! It’s what keeps it moist) and bake for one hour.

12. Serve hot or at room temperature with lemon wedges, tahine, and Israeli salad to go with it.

kibbe pie by the kosher foodies

**Tadbileh:

Ingredients:

  • 1 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 teaspoon ground allspice
  • 1/4 cup pine nuts
  • 1 teaspoon kosher salt

1. In a skillet, saute the onion in the oil over medium-high heat until soft, about 3 minutes.

2. Add the meat and continue sauteing, constantly stirring and breaking up the meat with a fork, for about 9 minutes, until most of the liquid has been absorbed and the meat is fully browned.

3. Let cool.

4. Add the allspice, pine nuts, and salt.

5. Yields 1 pound (8 cups) of filling.

  • http://twitter.com/dinnerinvenice Dinner in Venice

    I am so excited about trying this!

  • http://www.confident-cook.com/ Hindy Garfinkel

    This looks delicious! Definitely going to try this soon for a shabbat meal!

  • http://thejewishhostess.com/ Thejewishhostess

    My husband’s grandmother used to make this all the time. There is an art to the perfect diamond cut that’s beautiful to serve to company. Looks delicious!! Thanks for the kibbe inspiration!!!

    • http://thekosherfoodies.com/ Jessica

      my diamond cutting still needs some perfection.

  • Tamar Genger @joyofkosher

    I have made kibbe before and it was way too much work, plus I am trying to avoid frying, so this is awesome, can’t wait to try it.

    • http://thekosherfoodies.com/ Jessica

      let us know how it goes!

  • http://YeahThatsKosher.com Dani Klein

    This may be the first SY recipe I’ve seen online. awesome

    • http://thekosherfoodies.com/ Jessica

      look in our archives, dani! we have so many!

  • melindakitchentested

    WOW! I love kibbe and I’ve never thought of putting it in pie form. This is brilliant.

    • http://thekosherfoodies.com/ Jessica

      wish i could say i thought of it…

  • http://www.ronniefein.com/ Ronnie Fein

    I like the wedges to use on top of salad greens as a first course or for lunch over the weekend. What a good idea to serve kibbe this way — probably crispier too, right, even though baked?

    • http://thekosherfoodies.com/ Jessica

      yes! it was very crisp! and i love it over a big green salad.

  • http://www.thisamericanbite.com/ This American Bite

    I’ve always been overwhelmed at the thought of making kibbeh – this sounds like a great compromise.

    • http://thekosherfoodies.com/ Jessica

      making real kibbe is FUN! but much more time consuming…

  • Jamie Geller

    OOOH much easier! cool idea – love kibbeh

  • Sarah Klinkowitz

    I love kibbe, and I want this!

  • Alison@AliBabka

    Kibbe in a pie…mmmm!

  • Chanie@BusyInBrooklyn

    Love how simple this is, as opposed to classic kibbeh! I may just have to make it for my husband now!

  • LilMissCakes

    Sounds flavorful!

  • Jill Dushey

    I tried making this a few times, each time it came out too crumbly…it would fall apart when I tried to pick it up. Any hints?

    • http://thekosherfoodies.com/ Jessica

      try adding more moisture – like water or oil – to the mixture. let me know how it goes!