Tripoli-Style Grilled Kibbeh

Grilled kibbeh with meat and lamb fat, made the way people in Tripoli in northern Lebanon prepare it. A special, delicious recipe fit for kings.

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6 servingsBack to recipeMains

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Kibbeh dough

2 kilos fine bulgur1/2 kilo lean meat (completely fat-free)1 large onion, ground with fresh basil (or dried basil)1 tablespoon seven-spice2 large tablespoons ground cuminSalt1 tablespoon sweet pepper paste1 tablespoon kibbeh spice

Filling

1/2 kilo coarsely ground meat1/2 kilo finely ground meat1/2 kilo lamb fat, minced2 large onions, finely chopped1 handful chopped fresh basil1 teaspoon seven-spice1/2 teaspoon black pepper1 tablespoon sweet pepper molasses1/2 teaspoon cuminSalt, to taste

Step 1

To prepare the dough, soak the bulgur in lukewarm water for 1 hour. After the time is up, drain it and squeeze it well.

Cooking notes

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