Tripoli-Style Grilled Kibbeh

Ingredients

• Kibbeh dough:
• 2 kilos fine bulgur
• 1/2 kilo lean meat (completely fat-free)
• 1 large onion, ground with fresh basil (or dried basil)
• 1 tablespoon seven-spice
• 2 large tablespoons ground cumin
• Salt
• 1 tablespoon sweet pepper paste
• 1 tablespoon kibbeh spice
• Filling:
• 1/2 kilo coarsely ground meat
• 1/2 kilo finely ground meat
• 1/2 kilo lamb fat, minced
• 2 large onions, finely chopped
• 1 handful chopped fresh basil
• 1 teaspoon seven-spice
• 1/2 teaspoon black pepper
• 1 tablespoon sweet pepper molasses
• 1/2 teaspoon cumin
• Salt, to taste

Method

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.
   Timers: 60 min
2. Add the rest of the ingredients except the meat and knead well with the palms of your hands until you get a firm dough-like mixture. Sprinkle in a little water whenever needed if the bulgur seems dry.
3. Finally, add the pounded kibbeh meat, which should be fat-free as mentioned in the ingredients, and knead again until you get a cohesive kibbeh dough.
4. Start shaping the kibbeh as soon as the dough is ready.
5. Mix the grilled kibbeh filling ingredients cold, because the grilling is enough to cook the meat and fat.
6. Shape the dough into slightly large discs and stuff them as you like. You can use a cup for this. Some women spread a portion of the dough inside the cup, then add a generous amount of filling, finally cover the cup with a smooth layer of kibbeh, press the edges to seal them, and turn the cup over to get a large kibbeh disc.
7. Grill the kibbeh discs over a charcoal grill on both sides, then brush them with oil, ghee, or melted butter immediately after removing them from the grill.
8. Also from Ruwayda, try Easy Croissants