📝 About This Recipe
Hailing from the mountain town of Zgharta, this is the undisputed king of kibbeh, famous for its impressive size and decadent filling. These large, dome-shaped discs are crafted from a silky goat meat and bulgur shell, stuffed with a rich mixture of rendered lamb fat, onions, and aromatic spices that melt into a luscious sauce when grilled. It is a masterpiece of Lebanese butchery and craftsmanship, offering a smoky, melt-in-your-mouth experience that is truly unforgettable.
🥗 Ingredients
The Kibbeh Shell (Kammeh)
- 1 kg Lean Goat or Lamb meat (very finely ground, almost a paste (Kibbeh Nayyeh style))
- 500 grams Fine Brown Bulgur (washed and drained)
- 1 large White Onion (grated)
- 1 teaspoon Dried Marjoram
- 1 tablespoon Lebanese Seven Spices
- 2 teaspoons Salt
- 2-3 pieces Ice Cubes (used during kneading to keep meat cold)
The Zghartawi Filling (Hashweh)
- 300 grams Lamb Suet (Liyye) (finely ground or processed into a paste)
- 2 medium White Onions (minced very finely)
- 1 tablespoon Dried Mint
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Black Pepper
- 1/2 cup Walnuts (finely crushed (optional but traditional))
👨🍳 Instructions
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1
Begin by preparing the filling: In a bowl, mix the ground lamb suet (fat) with the minced onions, dried mint, cinnamon, black pepper, and crushed walnuts. Knead until it forms a uniform paste. Shape into small balls (about the size of a walnut) and refrigerate so they firm up.
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2
Rinse the fine brown bulgur in cold water and drain thoroughly. Let it sit for 10 minutes to soften slightly.
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3
In a large bowl or a traditional stone mortar, combine the lean meat, grated onion, salt, seven spices, and marjoram. Knead well.
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4
Gradually add the bulgur to the meat mixture. Knead the 'Kammeh' (dough) vigorously with your hands, occasionally adding an ice cube to keep the meat cool and help the proteins bind into a smooth, elastic paste.
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5
Divide the kibbeh dough into balls roughly the size of a large orange.
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6
To shape the Zghartawiya, use a small bowl or a specialized wooden mold (khashabet el kibbeh). Place a piece of plastic wrap over the mold.
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7
Take a portion of the dough and flatten it against the mold to create a thin, even dome. The walls should be about 1/2 cm thick.
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8
Place one of the chilled fat-filling balls into the center of the dome.
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9
Take a smaller piece of dough, flatten it into a disc, and place it over the filling to seal the kibbeh. Pinch the edges firmly to ensure no fat escapes during grilling.
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10
Smooth the surface of the kibbeh with a touch of cold water to remove any cracks.
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11
Prepare a charcoal grill to medium-high heat. The coals should have a light layer of grey ash.
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12
Place the kibbeh discs on the grill. Cook for about 7-10 minutes per side. You are looking for a deep charred brown color and a firm exterior.
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13
As they cook, the fat inside will melt and steam the interior of the kibbeh. Be careful of flare-ups if any fat drips out.
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14
Remove from the grill and let rest for 3 minutes before serving to allow the molten filling to settle slightly.
💡 Chef's Tips
Always use the freshest meat possible, preferably processed the same day by your butcher. Keep your hands wet with ice-cold water while shaping to prevent the dough from sticking and to get a smooth finish. If you don't have a mold, you can use the back of a soup ladle to help form the dome shape. Ensure the seal is perfect; if there is a hole, the delicious fat filling will leak out and cause the grill to flare up. If goat meat is unavailable, lean beef or lamb top round can be substituted, but goat provides the most authentic Zgharta flavor.
🍽️ Serving Suggestions
Serve hot with a side of creamy Labneh mixed with garlic and dried mint. Pair with a fresh Fattoush salad to cut through the richness of the lamb fat. A side of pickled wild cucumbers or turnips adds a necessary acidic crunch. Serve with a glass of Arak (Levantine anise spirit) diluted with water and ice for the ultimate traditional experience. Enjoy with freshly baked pita bread and a few sprigs of fresh mint and green onions.