Grilled Meat Kibbeh

Ingredients

• 1 kilo fine bulgur
• 1 kilo smooth ground kibbeh meat
• Seven-spice mix
• Black pepper
• Cumin
• Salt
• Kibbeh seasoning blend: onion + fresh mint + basil + hot pepper + parsley + a piece of green sweet pepper (blend everything in a mixer with half a cup of oil)
• 1 tablespoon sweet pepper paste
• For the filling:
• 1/2 kilo finely minced meat for the filling
• 1/2 kilo fat for the filling
• 1 kilo finely minced onion for the filling
• 1 tablespoon kibbeh spices
• Coarsely ground or pounded walnuts
• Oil
• A little of the kibbeh seasoning blend
• Grilled kibbeh recipe from a friend and cook at Shou Tabkhin Today:
• Najah Haddad
• Click on Najah's name to visit her profile on our site
• Also from Najah, here is Beef Tacos
• Another delicious kibbeh recipe for you: Kibbeh with Zucchini Filling

Method

1. Start by preparing the filling: fry the chopped onion in a little oil until soft, then add the ground meat and stir until cooked; add salt and all the spices and mix (you can add hot chili powder to taste).
2. Turn off the heat then add chopped fat similar to coarse-ground meat, a little crushed walnuts, and a little kibbeh spice mix (which was previously blended with oil), mix and set the filling aside.
3. Prepare the dough in the second stage: wash the bulgur and drain it, leaving a little moisture.
4. Add salt, cumin, seven-spice mix, black pepper and sweet pepper paste over the bulgur and mix; then add a little kibbeh spice mix and knead everything.
5. Set aside for about half an hour until the bulgur absorbs the water, then add the smooth finely ground kibbeh meat and knead everything to obtain a cohesive dough that does not stick to the hand.
6. Let the kibbeh dough rest for another half hour, then knead it again.
7. Shape the dough into round disks of the desired size.
8. Flatten a disk of dough inside a small mold like a glass, spread some filling, then place a second layer of kibbeh dough (first roll it into a circle) over the filling and press with your hand so the edges of the two layers stick together above and below the filling.
9. Continue the same way until all the kibbeh disks are formed.
10. Grill the kibbeh in the oven or over charcoal until browned on both sides; you can also deep-fry them in plenty of oil.
11. Najah Haddad
12. Also from Najah, here is beef tacos
13. Also from the tasty kibbeh recipes, here is zucchini kibbeh