Kibbeh Lahme

Kibbeh bil Saniyeh — baked kibbeh in a tray — is arguably the centrepiece of Lebanese home cooking. Two layers of fine bulgur-and-lamb kibbeh shell sandwich a rich middle layer of sautéed minced lamb, caramelised onions, and toasted pine nuts. The surface is scored into the classic diamond pattern, brushed with olive oil or ghee, and baked until golden and just slightly crisp on top while remaining moist and fragrant within.

The quality of this dish depends entirely on the ratio of meat to bulgur in the shell, the seasoning of every layer, and the attention paid during baking. Mirna uses a high meat-to-bulgur ratio for a richer, denser shell, doesn't spare the filling, and bakes it to just the right colour. The result is the kibbeh bil saniyeh people have been requesting from her for years.

Served warm with plain yoghurt and a simple salad, it's a complete Lebanese meal. One 30 cm tray serves 3–4 people.