Soak 1 cup of bulgur with 1½ cup of lukewarm water for at least 1 hour. Fluff the bulgur up when ready to use.
Add all the listed ingredients in the food processor and process for 1 minute until all the veggie are no longer visible. You don't want chunks of veggies left. Transfer to a bowl, fluff the mixture up and cover to let it rest until ready to use.
Hashweh/ Beef Filling
Bring a large non stick skillet to medium heat. Start by frying the pine nuts until lightly brown and set aside.
Next fry the onions until translucent in color and tender, then set aside. Sauté the ground beef until liquid are completely gone and beef has cooked through.
Add in the spices and cooked onion back into the pan. Sauté for another 2 minutes until beef has absorbed all the spices. Remove from heat and add in the pine nuts. Mix to combine with the beef and let it cool.
Process the ground beef, diced bell pepper and salt in a food processor until pureed. If your processor is small, do it in two batches.
Work in two batches for this step if your processor is not big enough. each half batch.
Use half the pureed beef with 1 cup of the spiced bulgur or kamouneh mixture, 1 cup soaked bulgur and a dash of salt. You will need to add some water to make the mixture a bit softer to spread. About 5 tbsps. for each bath.
Split the kibbeh mixture into 2 half portions. Grease the non stick tray with oil. Water your palm and spread the first half of the kibbeh mixture evenly on the base of the pan.
Add the hashweh, or ground beef mixture over the first layer.
Add the second half of the kibbeh mixture in portions as shown in the photos since you can't press down to spread the mixture like the first layer. Fill up all the gaps and use a wet palm to help smoothen the layer evenly.
Once the top is nice and smooth, cut the kibbeh diagonally to form diamond shapes and then press down pieces of pine nuts to each diamond portion. Make sure it's sticking well so it doesn't fall off after baking. Drizzle 1/4 cup of preferred oil evenly on the top of the kibbeh.
Bake in a preheated oven for 45-50 minutes until the edges and top are brown in color. Then turn off the bake and turn on the top broiler to toast it a little bit on top for a couple of minutes to add a deeper brown color. Watch closely so you don't burn the Kibbeh or pine nuts
Remove from the oven and allow to cool for a few minutes before serving.
If you like spicy food, I recommend adding 1 habanero pepper to the kamouneh/bulgur mix.
Save the extra kamouneh mixture in a zip lock freezer bag and store in the freezer for future use. So useful.
Use wet palms to smoothen the kibbeh mixture.
Add more oil if you feel like it's needed when baking.
Always have all the other ingredients ready before assembling the kibbeh. The kibbeh mixture dries out super fast and you will have to process the kibbeh mixture again with water to loosen it up. Follow the steps I gave you in the blog post.
This is a big serving. If you have a small family and don't want leftovers, you can make half or two small trays and save one for later. You can also reheat leftovers and eat it the next day.
Serve Kibbeh Bil Sanieh with a side of yogurt cucumber salad or tatziki. You can also eat it with ketchup