📝 About This Recipe
Hailing from the culinary heart of Northern Syria and Lebanon, Kibbeh Mishwiye is a masterpiece of texture and spice. These hand-shaped, dome-like discs feature a crisp bulgur-and-meat shell that encases a rich, decadent filling of spiced lamb, crunchy pine nuts, and luxurious pomegranate molasses. Grilled over an open flame, the exterior achieves a stunning char while the interior remains succulent, making it the undisputed king of the Lebanese barbecue.
🥗 Ingredients
The Kibbeh Shell (Kibbeh Hamra)
- 2 cups Fine Brown Bulgur (washed and drained well)
- 500 grams Lean Beef or Lamb (ground to a paste-like consistency (Kibbeh meat))
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 1 tablespoon Lebanese Seven Spices (a blend of allspice, cinnamon, cloves, etc.)
- 1 teaspoon Dried Mint
- 2 teaspoons Salt (adjust to taste)
- 1/4 cup Ice Water (used for kneading)
The Hashweh (Filling)
- 300 grams Ground Lamb (with 20% fat for moisture)
- 2 large Onions (finely chopped)
- 1/2 cup Pine Nuts (toasted until golden)
- 2 tablespoons Pomegranate Molasses (adds a signature tartness)
- 1 tablespoon Sumac
- 1/2 teaspoon Cinnamon (ground)
- 2 tablespoons Ghee or Olive Oil (for sautéing)
👨🍳 Instructions
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1
Begin by soaking the fine bulgur in a bowl of cold water for 10 minutes. Drain thoroughly using a fine-mesh sieve and squeeze out every drop of excess moisture by hand.
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2
Prepare the filling (Hashweh): Heat ghee in a skillet over medium heat. Sauté the chopped onions until translucent and soft, but not browned.
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3
Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook until browned. Stir in the salt, cinnamon, seven spices, sumac, and pomegranate molasses. Remove from heat and fold in the toasted pine nuts. Let the filling cool completely.
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4
For the shell: In a food processor, pulse the grated onion with the spices and dried mint until a paste forms. Add the lean meat and pulse until fully combined.
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5
Transfer the meat mixture to a large bowl and add the drained bulgur. Knead by hand for about 10 minutes, occasionally dipping your hands in ice water to keep the meat cool and the mixture pliable. The goal is a smooth, dough-like consistency.
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6
Divide the kibbeh dough into equal balls, roughly the size of a large lemon. You should get about 12-14 balls.
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7
To shape the 'domes', take one ball and divide it into two. Using a piece of plastic wrap on a flat surface, flatten each half into a thin, even disc about 4 inches in diameter.
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8
Place 2 tablespoons of the cooled filling onto the center of one disc. Place the second disc on top.
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9
Pinch the edges firmly to seal the two discs together. Smooth the edges with a wet finger to ensure no filling can escape. The final shape should be a slightly convex disc.
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10
Preheat your grill (charcoal is preferred for authenticity) to medium-high heat. Lightly brush the grill grates with oil.
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11
Place the kibbeh discs on the grill. Cook for 6-8 minutes per side. You are looking for a deep brown color with visible char marks and a crispy exterior.
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12
Handle the kibbeh gently with a wide spatula when flipping to avoid breaking the shell.
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13
Once cooked, transfer to a platter lined with fresh parsley and let them rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use the leanest meat possible for the shell (Kibbeh Hamra) to ensure it holds its shape on the grill. If the dough feels too sticky, add a tablespoon of flour or more bulgur; if it's too dry, add a splash of ice water. For an extra authentic touch, some traditional recipes add a small amount of finely chopped suet (fat) to the filling for a 'melting' effect. Ensure the filling is completely cold before stuffing; warm filling will tear the delicate bulgur shell. If you don't have a grill, a cast-iron griddle pan on the stovetop is an excellent substitute for achieving that smoky char.
🍽️ Serving Suggestions
Serve with a side of creamy Labneh or a bowl of cooling Cucumber Yogurt Salad (Khyar bi Laban). A fresh Fattoush salad with plenty of sumac provides a bright, acidic contrast to the rich meat. Pair with hot, puffed pita bread and a plate of pickled turnips and olives. For a drink, a glass of chilled Arak (diluted with water and ice) is the traditional companion for grilled meats. Finish the meal with a warm cup of Lebanese mint tea.