Kibbeh mishwieh/ Grilled Kibbeh
Description
There’s nothing better than enjoying Kibbeh Mishwieh fresh off the charcoal grill, piping hot and bursting with flavor! To balance the richness of this traditional Lebanese grilled kibbeh, serve it alongside a refreshing tabbouleh, a crisp fattoush salad, or your favorite fresh salad. It’s the perfect combination for a delicious Lebanese meal!
Ingredients
For the Kibbeh Shells
- 500 grams 1 lb 2 oz lean goat or beef. If you can find goat, by all means, use it! The meat should come from the leg or shoulder.
- 450 grams 1 lb fine bulgur wheat
- 1 medium onion cut into quarters
- ¼ cup fresh basil leaves
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon seven-spice blend or allspice
- 2 level teaspoons salt or to taste
For the Filling
- 250 grams 9 oz goat or lamb fat (shahmé), preferably cold to make it easier to cut or grind. Alternatively, ask your butcher to mince it for you.
- 1 large onion cut into quarters
- A handful of fresh basil or mint leaves
- Fresh red chilies optional but highly recommended
- 1 teaspoon salt
Instructions
To make the kibbeh shell
- Place the fine bulgur in a deep bowl and pour in enough cold water to cover it. Let it soak for 5 minutes, then use your hands to squeeze out any excess moisture. Knead the bulgur for about 10 minutes to soften it, using your fists to firmly pound the dough.
- Use lean goat meat or beef to make the kibbeh shell. You can ask your butcher to grind it for you two or three times, or you can easily do it yourself using a food processor. To grind it at home, place the meat in a food processor, add 3–4 ice cubes, and pulse until it reaches a smooth, paste-like consistency. Pop it into the freezer for about 15 minutes until it is thoroughly chilled but not frozen.
- In a blender, combine the basil leaves, onion, black pepper, cinnamon powder, seven spice, and salt. Pulse a few times until the mixture reaches a smooth, puréed consistency.
- Remove the meat from the freezer and add it to the bulgur alongside the onion mixture. Knead everything together with your hands until fully integrated. If the mixture feels too stiff, you can add a tiny splash of cold water—the consistency should be soft but not mushy (watch the video tutorial for visual guidance). Transfer the mixture to a bowl, place it in the fridge, and your kibbeh shell is ready!
To make the filling:
- Cut the fat into small chunks. Tip: Freeze the fat for 30 minutes first to make it much easier to slice, or ask your butcher to mince it for you.
- Place the onion, basil leaves, salt, and red chilies in a food processor. Pulse until finely minced, scraping down the sides of the bowl if needed. Add the walnuts and pulse one more time until everything is thoroughly combined. Combine this mixture with the fat, mixing well. Now your filling is ready!
To shape the kibbeh:
- To shape the kibbeh dome, use a small round bowl that is roughly 4 inches (10 cm) in diameter and 1.5 inches (4 cm) deep. Line the bowl with a piece of plastic wrap, leaving a few inches of overhang on the sides, and dampen it with a tiny splash of water. Take a handful of the kibbeh dough and press it into the bowl. Using your fingers, smoothly flatten the dough against the base and sides so it takes the shape of the bowl at an even thickness of about 1 cm.
- To make the base for the dome, place a handful of kibbeh dough onto a damp piece of plastic wrap, then cover it with a second sheet of plastic wrap. Press a flat plate down on top to flatten the dough to a thickness of about 1/4 inch (1/2 cm). Ensure this base is slightly wider than the rim of the bowl you are using.
- To assemble: Place about 2 tablespoons of the fat filling right in the center.
- Invert the bowl on top of the base.
- Press down firmly to cut through, then lift it off.
- Remove the plastic wrap and trim any excess dough, then seal the edges with damp fingers. Repeat the process with the remaining kibbeh and filling. Be sure to watch the video tutorial—it is incredibly helpful for visual learners!
- To freeze: Line a baking sheet with parchment paper. Arrange the kibbeh domes in a single layer, making sure they do not touch. Freeze for several hours until completely frozen solid. Transfer them to a ziploc bag and store them in the freezer.
- Place the kibbeh on the hot charcoal grill and cook for about 15–20 minutes, turning them occasionally until they are cooked through and beautifully charred.
- Alternatively, the kibbeh can be baked in the oven on a lightly greased baking sheet. But let's be honest—the smoky flavor you achieve by cooking kibbeh over charcoal is incomparable!
Video
Notes
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