Kibbeh mishwieh | Grilled Kibbeh | Hadia's Lebanese Cuisine

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer similar texture and flavor, while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, and canola oil is more cost-effective.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic vinegar provides a similar tangy flavor, while apple cider vinegar is less expensive.

Place fine bulgur in a deep bowl and pour enough cold water to cover it. Soak for 5 minutes. Use your hands to squeeze out the excess moisture. Knead with your hands for about 10 minutes to slightly soften the bulgur and pound it with your fists.

Use lean goat or beef to make the kibbeh shell. You can ask your butcher to grind it for you two or three times, or alternatively you can do it yourself by means of a food processor. Here is how you can grind it yourself: Place the minced meat in a food processor, add 3-4 ice cubes and pulse until the meat is finely processed and have a paste-like consistency. Stack in the freezer for about 15 minutes until cold but not frozen.

In a blender, grind together the basil leaves, onion, black pepper, cinnamon powder, seven spice and salt; pulse a few times to a puree consistency mix.

Remove the meat from the freezer and add it to the bulgur alongside the onion mixture, knead together, using your hands to fully integrate everything together. You may need to add just a bit of cold water if the consistency is stiff, it should be soft but not mushy. Watch the video. Transfer to a bowl and place in the fridge. Now your kibbeh shell is ready.

Cut the fat into small chunks, it is advisable to freeze the fat for 30 minutes to facilitate the cutting process, or alternatively, ask your butcher to mince it for you.

Place the onion, basil leaves, salt and red chilies in a food processor, pulse to grind properly, scrape down the sides if needed add the walnuts, and pulse one more time to homogenize the ingredients together. Add to the fat and mix together thoroughly. Now your filling is ready!

To make the kibbeh dome: I used a round bowl that is 4 inches/10 cm in diameter about 1 1/2 inches /4 cm deep. Place a piece of plastic wrap inside the bowl so that it covers the bowl with a few inches of overhang. Dampen the inside with just a bit of water. Take a handful of the kibbeh dough and line it inside the bowl. Using your fingers, press against the base and edges of the bowl, to take the shape of the bowl, about 1 cm thick.

To make the base of the dome, pat a handful of kibbeh dough on top of a wet piece of plastic wrap then cover with another piece of plastic wrap. Place a flat plate on top and press to flatten to a thickness of 1/4 inch / about 1/2 cm. The base has to be wider than the bowl we are using.

To put together: Place about 2 tablespoons of the fat filling in the center.

Turn the bowl upside down on top of the base.

Press down until you cut through, then lift it off.

Remove the plastic and trim any excess kibbeh; seal down the edges with wet fingers. Repeat with the remaining kibbeh and filling. Watch the video tutorial, it is so helpful to learn visually!

For freezing: Line a sheet pan with parchment paper. Spread the kibbeh in a single layer, leaving each separated. Freeze for several hours until kibbeh domes have fully solidified. Transfer to a ziplock bag and stack in the freezer.

Place the kibbeh on the hot charcoal grill and cook for about 15-20 minutes, turning occasionally until cooked through and slightly charred.

Alternatively, the kibbeh can be baked in the oven on a lightly greased baking sheet, but lets be honest, the smoky flavor you achieve by cooking kibbeh over charcoal is incomparable.

Cooking Techniques

Equipment Needed

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Dietary

Allergens