Last Updated on June 12, 2022
Grilled Kibbeh Recipe
Kibbeh refers to a variety of “meat balls” prepared with ground meat, cracked wheat (Bulgur) and spices and that are either fried, baked, stewed, BBQ’d or, ehemm, eaten raw (Kibbe Nayyeh). Grilled Kibbeh Recipe or Kibbeh Mishwiyyeh is one of the traditional Lebanese dishes with a heavy amount of meat.
Many Ways to Prepare Kibbeh Meshwi Recipe
There are probably as many different ways of preparing and cooking Kibbeh as there are ways to spell it: Kibbe, Kibbeh, Kibbi, Kubbeh, Kebbeh etc…and let’s not forget the vegetarian Kibbe varieties as well which are made from chickpeas or squash.
Lebanese Kibbeh Mishwiyyeh Stuffed With Spicy Lamb Fat
Lebanese villages boast dozens recipe variations depending on the region, and in this blog post we’re featuring the traditional Lebanese Kibbeh Mishwiyyeh stuffed with spicy lamb fat. The Kibbeh “dough” we use in this recipe is made with 100% lean ground meat (preferably goat, if not, lamb or beef is ok), cracked wheat (burghul aka bulgur), and some spices.
How to Prepare Traditional Grilled Kibbeh Recipe
Once the “dough” is ready, it is then flattened into patties of 1/3 inch thickness, then the fat stuffing is placed in the middle. You now have the bottom layer. As for the upper layer of the Kibbeh which looks like a dome, one way to make it is to wet a plastic sheet and place it inside a medium size spice bowl. Then flatten/press a bit of Kibbeh dough on the inside to 1/3 inch thickness, or less, and thus covering the entire inside of the cup. Finally press the cup on the bottom layer pattie you made earlier and then pull away then lift up the plastic sheet outwardly to lift the cup from the molded kibbe. This may take a bit of practice initially.
Traditional Lebanese Grilled Kibbeh Recipe - Spicy Fat Stuffed
Kibbeh Dough Ingredients
Kibbeh Stuffing Ingredients
- 5 oz fat lamb tail fat, or beef fat
- 1.5 red onions large
- 1/2 bunch parsley leaved, discard stems
- 1/2 bunch mint green, leaved, discard stems
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
Kibbeh Dough Preparation Method
- Add all Kibbeh Dough ingredients except the Bulgur to the food processor along with 4 cubes of ice. We use ice so the meat doesn't heat up.
- Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky.
- Place bulgur in a small bowl, rise with cold water then strain and tap with a paper towel to dry well. Add to food processor then run for 1 more minute.
- If readily available, use cold or frozen lamb tail fat or even beef fat.
- Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 3-5 minutes. Set aside.
Molding and Cupping the Kibbeh
- To make a Kibbeh "head", grab a handful of dough, roughly about 150-200 grams.
- Wet a plastic sheet (cellophane) with water and flatten a 1/3 of that dough on it into a 1/3 inch patty.
- Add 1 to 1.5 tablespoons of stuffing in the middle of the patty
- Use a shallow spice bowl (about 6-8 ounces in size) or equivalent as a mold to shape the Kibbeh into "heads". Layer a wetted plastic sheet inside of the mold. Place the remaining 2/3rd of that dough in the mold and press it against the sides of the into a 1/3 inch thickness.
- Gently turn that Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
- Slowly lift up the mold's plastic sheet and the mold/spice bowl should lift away from the resulting Kibbeh head with ease.
- Gently turn over Kibbeh “head” into your hand, then place on a lightly oiled aluminum foil or plate so it doesn't stick. Your Kibbeh “head” is now ready to be grilled.
Grilling the Kibbeh
- Gently place the kibbeh "heads" on a BBQ and grill for about 20-30 minutes or until light brown on the outside.
- Alternatively you can bake in an oven in a baking sheet.
- Serve alongside a side of Tabbouleh or your favorite salad.