Kibbeh Labanieh / Sinieh (Baked Bulgur-Spiced Meat or Pumpkin Medallions with Mint Yogurt) – Authentic Lebanon Recipe
Lebanon’s national culinary pride: nutty bulgur and aromatic 7-spice baked golden with pine nuts.
- Country of Origin
- 🇱🇧 Lebanon (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Toasted bulgur and minced beef (or sweet pumpkin) bake layered with caramelized onions and pine nuts, Cool mint-garlic laban yogurt, Lebanese 7-spice (baharat), Cinnamon
Ingredients for Kibbeh Labanieh / Sinieh (Baked Bulgur-Spiced Meat or Pumpkin Medallions with Mint Yogurt) (4 Servings)
- 1.25 lbs (or 2.5 cups) toasted bulgur and minced beef (or sweet pumpkin) bake layered with caramelized onions and pine nuts, prepped into bite-sized pieces
- 1.5 cups cool mint-garlic laban yogurt, washed and trimmed
- 1 cup savory garnish
- 1 medium onion and 3 cloves garlic, finely minced with Lebanese 7-spice (baharat)
- 1.5 tbsp traditional Lebanon seasoning (cinnamon, marjoram, dried mint, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, Lebanese 7-spice (baharat), and cinnamon, marjoram, dried mint, olive oil for 3 minutes until fragrant.
- Combine toasted bulgur and minced beef (or sweet pumpkin) bake layered with caramelized onions and pine nuts and cool mint-garlic laban yogurt with the sautéed aromatics and layer evenly into the baking dish.
- Top with savory garnish and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.