{"id":6974,"date":"2022-07-07T21:35:56","date_gmt":"2022-07-07T21:35:56","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6974"},"modified":"2024-11-14T20:37:02","modified_gmt":"2024-11-14T20:37:02","slug":"kibbeh-mishwieh-grilled-kibbeh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/kibbeh-mishwieh-grilled-kibbeh\/","title":{"rendered":"Kibbeh mishwieh\/ Grilled Kibbeh"},"content":{"rendered":"

Grilling season is finally here again, which means backyard barbecues have fully commenced! I have something extraordinary special for you\u00a0 to get together with friends and family for a warm weather meal, \u201cKibbeh mishwieh aka Grilled Kibbeh\u201d!<\/p>\n

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Lebanese food history extends back thousands of years, a country with great food and exotic flavors. Tourists look forward to trying the endless culinary delights; one of the most famous dishes is kibbeh, it is known to be the national dish of Lebanon that has countless variations and can be prepared in many several ways, from fried, baked, grilled to raw, and often meatless. Today\u2019s post is about Kibbeh mishwieh, aka grilled kibbeh. A domed-shape kibbeh stuffed with either fat or minced meat.<\/p>\n

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There is more than one way to make grilled kibbeh, but Zgharta in Northen Lebanon is famed for the best kibbeh mishwieh and often goes by the name kibbeh krass. Ladies there prepare it with great care and deftness. The traditional way of making kibbeh mishwieh is to pound together the twice-minced meat and bulgur using a heavy-duty stone mortar called \u201cjoron\u201d- \u00a0Purists claim that kibbeh meshwieh won\u2019t have the right texture if pounded by any other means. It is a daunting process and quite a skill to perfect and requires an incredible amount of experience to get it right.<\/p>\n

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What really makes the kibbeh mishwieh a standout is the fat filling that will offer up bursts of flavor when you bite into kibbeh, worthy experience that\u2019s in a different class entirely from any kibbeh you have tried. The kibbeh has to be served right away so that you enjoy the juiciness coming from the rendered fats. While kibbeh mishwieh are best grilled on a charcoal, they can also be baked in the oven.<\/p>\n

Making kibbeh mishwieh goes into three phases. Preparing the kibbeh shell, preparing the filling and the last and most intimidating phase is shaping and molding the kibbeh to a dome-shape.<\/strong>\u00a0It is a skill that can be perfected by practice, but once you get into the rhythm, it is a fun project.\u00a0Watch the video tutorial below and you will be a pro in making kibbeh mishwieh<\/strong>!<\/p>\n

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To make the kibbeh shell<\/h2>\n

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.\u00a0Use 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:\u00a0 Place the minced meat\u00a0 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.\u00a0<\/strong>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 alonside 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.<\/p>\n

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To make the filling<\/h2>\n

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

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!<\/p>\n

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The art of shaping kibbeh mishwieh! Watch the video below!<\/h2>\n