Syrian baked kibbeh bil sanieh is made by layering a bulgur dough with a ground meat filling and baking it in a pan. Unlike boiled kibbeh, this version is baked without frying.
Squeeze excess water from the soaked bulgur. Knead it with the ground beef, grated onion, and salt until you have a smooth dough-like mixture.
Cook the fattier ground beef over medium heat. Add the onions and cook for 8 more minutes. Stir in the pine nuts and allspice.
Grease a baking pan. With wet hands, press half of the outer mixture into an even layer. Spread the filling over it, cover with the remaining outer mixture, and score the top in a diamond pattern.
Drizzle the melted butter over the top and bake in a preheated 200°C / 390°F oven for 30–35 minutes, until the surface is browned.
Serve hot; yogurt makes a good accompaniment.
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat covered in a 160°C / 320°F oven.
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