What is the baked version of kibbeh made in a tray called?

The baked version of kibbeh made in a tray is called kibbeh bil sanieh.

The name literally refers to kibbeh prepared “in a tray.” It consists of a layer of seasoned kibbeh dough, a filling—often minced meat cooked with onions and pine nuts—and a second layer of kibbeh dough. The surface is usually scored into diamonds or squares before baking, then served in portions.

Kibbeh dough traditionally combines very finely ground meat with bulgur and seasonings. In kibbeh bil sanieh, the mixture is spread into a shallow baking dish rather than shaped into individual shells. The result is easier to prepare for a family meal or gathering and is strongly associated with Lebanese and Syrian home cooking.

The dish is commonly confused with other kibbeh styles. Kibbeh nayye is served raw, while kibbeh mekli is shaped and deep-fried. Spellings vary because Arabic words are transliterated in several ways; “sanieh,” “siniyeh,” and “sinieh” can all represent the same tray-baked preparation. That variation does not change the dish’s identity.