Example
Mujadara
New
Beirut Table
Kensington and Chinatown
Frozen · Serves 2
$14 · $7 a serving
The cook adds a photo of kibbeh bil sanieh tray as it arrives, packed and labelled.
This is an example listing. Real cooks add their own photos of both.
Kibbeh Bil Sanieh Tray
Baked bulgur-and-beef kibbeh layered around spiced lamb and pine nuts.
- Halal-certified kitchen
- Low-waste packaging
New, no reviews yetby Beirut Table
Made by Rami
Beirut Table · Kensington and Chinatown · Commercial kitchen
“My mother made a tray of kibbeh for every big family lunch, and the whole room smelled of cinnamon. I make it the same way, with the shell pounded thin and the filling generous.”
Rami's mother ran a catering kitchen in Tripoli. He cooks her mujadara, kibbeh and shish tawook in a commercial kitchen that holds halal certification, and he sells them frozen in trays that go straight into the oven.
See everything Rami makesThe recipe
How Rami makes it. 1 h active, 40 min baking, plus cooling.
Ingredients
- 300 g fine bulgur
- 400 g lean ground beef, divided
- 2 medium onions, divided
- 300 g ground lamb
- 60 g pine nuts
- 4 tbsp olive oil, divided
- 1 tsp ground allspice, divided
- 1/2 tsp ground cinnamon, divided
- 2 tsp salt, divided
- 100 mL ice water
Method
- 1Rinse the bulgur, cover with cold water for 10 minutes, then squeeze it dry.
- 2Grate one onion. In a food processor, work the bulgur, 300 g of the beef, the grated onion, half the allspice and cinnamon and 1 tsp salt to a smooth paste, adding the ice water a spoonful at a time. Chill.
- 3Cook the lamb and the remaining 100 g of beef with the second onion, finely chopped, in 2 tbsp of the oil over medium-high heat for 10 minutes, breaking it up, until fully cooked and no pink remains.
- 4Add the remaining spices and salt, then the pine nuts toasted in a dry pan. Cool the filling to room temperature.
- 5Oil a 1.5 kg baking tray. Press half the bulgur paste firmly across the base with wet hands. Spread the filling in an even layer, then top with the remaining paste, flattened between sheets of wet parchment.
- 6Score the top into diamonds, brush with the rest of the oil, and bake at 200 °C for 35 to 40 minutes until browned and 74 °C in the centre.
- 7Cool on a rack 20 minutes, then in the fridge until under 5 °C, within 2 hours of baking.
- 8Wrap the tray tightly, label with the date and freeze.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch BT-1192
Kibbeh Bil Sanieh Tray
Ingredients: Bulgur, beef, lamb, onion, pine nuts, olive oil, allspice, cinnamon, salt.
Contains: wheat, tree nuts
- Net weight
- 1.5 kg
- Portions
- 4
- Prepared and frozen
- Oct 19, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Beirut Table
Kensington and Chinatown, Ontario
Commercial kitchen
Allergens and diet
Contains: wheat, tree nuts
This kitchen also handles milk, sesame. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Halal-certified kitchen
The kitchen holds halal certification, and every ingredient and preparation step is covered by it.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Bake from frozen: cover with foil and bake at 180 °C for 55 to 65 minutes, then uncover for 10 minutes. Or thaw overnight in the fridge and bake covered for 30 to 35 minutes. It is ready at 74 °C / 165 °F in the centre. Rest 10 minutes, then cut and serve with plain yogurt.
Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 3 days. Do not refreeze.
Packaging
Reusable tin, return for credit
Washable metal pan. Return it clean at your next pickup for a credit.
