Grilling season is finally here again, which means backyard barbecues have fully commenced! I have something extraordinary special for you  to get together with friends and family for a warm weather meal, “Kibbeh mishwieh aka Grilled Kibbeh”!

Kibbeh mishwieh/ Grilled Kibbeh (Video)

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’s post is about Kibbeh mishwieh, aka grilled kibbeh. A domed-shape kibbeh stuffed with either fat or minced meat.

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 “joron”-  Purists claim that kibbeh meshwieh won’t 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.

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’s 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.

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. It is a skill that can be perfected by practice, but once you get into the rhythm, it is a fun project. Watch the video tutorial below and you will be a pro in making kibbeh mishwieh!

To make the kibbeh shell

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 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.

To make the filling

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.

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!

The art of shaping kibbeh mishwieh! Watch the video below!

To shape the kibbeh domes: I used a round bowl that is 4 inches/10 cm in diameter about 2inches /5 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, about 1 cm thick, to take the shape of the bowl.

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.

Place about 2 tablespoons of the fat filling in the center.

Turn the bowl upside down on top of the base and press down until you cut through.

Delicatly, lift off the bowl. 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. How delicious!

More great kibbeh recipes to learn and keep in your repertoire!

• Pumpkin kibbeh: hough making “Pumpkin Kibbeh” is time-consuming and requires an involved preparation, the final result is so delicious and definitely worth preparing!! The payoff here is split between a pumpkin-bulgur dough and a tangy chickpea-onion filling that is loaded with green leafy, sumac, pomegranate molasses and cumin powder!! The end result is a dish singing with flavors!
• Potato Kibbeh: When you mention the word kibbeh the first thing that pops to your mind is the raw meat kibbeh, baked kibbeh in a tray or even the football shaped kibbeh; you may never think of kibbeh as a plant based dish. Potatoes are hearty and can replace the meat easily. Right now I bet you are thinking how can potatoes replace meat? Well I tell you it can!
• Tomato kibbeh: A wonderful combination of earthy ingredients. A home-style recipe that you won’t find on the menu of a Lebanese restaurant. I grew up eating “Kamounit Banadoura”.

There is nothing better than a kibbeh mishwieh pipping hot of a charcoal grill. To balance the richness of kibbeh mishwieh, serve it with tabbouleh, fattoush or your favorite salad!

• Author:Hadia Zebib Khanafer, 
• Prep Time: 30 minutes
• Grilling time: 15- 20 minutes
• Serving: Makes about 10 large kibbeh

Ingredients:

• For the kibbeh shells
• 500 grams / 1 lb 2 oz lean goat or beef, if you find goat by all means, do that, the meat has to be from the leg or shoulder
• 450 grams/ 1 lb fine bulgur
• 1 medium sized onion, cut into quarts
• ¼ cup of basil leaves
• ½ teaspoon freshly grated ground black pepper
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon seven spice, or all spice
• 2 leveled teaspoon salt, or to taste
• 1/2 teaspoon seven spice or all spice

For the filling:

• 250 grams/ 9 oz goat or lamb fat (shahmé), preferably cold to make it easier for your you to cut or grind, , or alternatively, ask your butcher to mince it for you.
• 1 large onion, cut to quarts
• A handful of basil or mint leaves
• Fresh red chilis, optional but recommended
• 1 teaspoon salt

Directions:

To make the kibbeh shell

1.   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.
2. 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. 
3. 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.
4. 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.

To make the filling:

1. 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.
2. 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 shape the kibbeh:

1. To make the kibbeh dome: I used a round bowl that is 4 inches/10 cm in diameter about 1 1/2inches /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.
2. 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.
3. To put together: Place about 2 tablespoons of the fat filling in the center. Turn the bowl upside down on top of the base and 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!
4. 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.

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If you make "Kibbeh Mishwieh/ Grilled Kibbeh", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine