Tray-baked lamb kibbeh (Kibbeh bil saneeyeh) from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 195) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday Palestinian salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on May 25, 2020

    My cookbook title for this dish is “pan-baked lamb kibbeh” on same page as noted. Wow! My husband and I loved this. The ingredients call for “fine” bulgur. My bulgar didn’t designate texture type but it wasn’t terribly fine. The baked mixture mostly fell apart when cut and served, but no matter. It was delicious. We understand why it is a celebration dish. It takes an hour to prep and put together before assembling and then baking for an hour. Tzaziki is an essential topping for this dish. Well worth the effort; we’re looking forward to the leftovers. I made the suggested Everyday Palestinian salad, which was a great accompaniment. Update: after sitting in the fridge overnight, I cut a serving from the pan with no crumbling, microwaved it, and it was delicious. Something to think about for next time: bake, refrigerate, Reheat, and then cut.

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