Author: Esperance Sammour
Recipe type: Middle Eastern, Lebanese, Lunch, Diner
Prep time: 55 mins
Cook time: 40 mins
Total time: 1 hour 35 mins
Our Lebanese Stuffed and Grilled Kibbe Recipe is an authentic recipe popular in the villages of North Lebanon.
Kibbe Dough Ingredients
1 lb of lean ground goat meat (or lean beef thigh meat)
1.5 cups of thin light + dark mixed Burghul (cracked wheat)
1 medium size red onion
¼ bunch of green mint (leaves only)
a few leaves of wild green marjoram (optional)
¼ teaspoon of cinnamon powder
½ table spoon salt
½ table spoon Arabic 7-spices
4 cubes of ice
Kibbe Stuffing Ingredients
5 ounces of goat or lamb fat (you can also use beef fat) **
1.5 medium size red onions
½ bunch parsley (stems cut away)
½ bunch mint (stems cut away)
½ teaspoon salt
½ teaspoon of hot chilli Powder or to taste
Kibbeh Dough Preparation Method
- Add all Kibbe Dough ingredients to the food processor with 4 cubes of ice, but except for the Burghul we'll add it later.
- Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky. We used ice so the meat doesn't heat up and cook.
- Rinse the Burghul and dry it well with a paper towel then add to a bowl where you would mix and knead it well with the Kibbe paste from the food processor.
- Take resulting dough back for a quick 1 minute food processor run. Your Kibbe dough is now ready for molding.
- Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 3-5 minutes. You will get a better texture if the fat is grounded while still frozen. You now have the stuffing ready.
- Use a shallow spice bowl (about 6-8 ounces in size) or equivalent to mold the Kibbe. And to speed up the process, you could split the Kibbe dough into small rolls/balls a bit larger than a golf ball.
- Make sure that your hands are wet with water when you’re molding the Kibbe so it doesn’t stick
- Wet a plastic sheet (cellophane) with water and flatten a chunk of Kibbe dough on it into a ⅓ inch patty
- Add 1 to 1.5 table spoons of stuffing in the middle of the patty
- Place another wet sheet of plastic in the spice bowl, take another chunk of Kibbe dough and spread it evenly inside that bowl and press it against its insides to a ⅓ inch thickness
- Place Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
- Slowly pull plastic sheet away then lift up from the spice bowl
- Gently turn over Kibbeh “head” away from the other plastic sheet and place on a lightly oiled aluminum foil or plate. Your Kibbeh “head” is now ready to be cooked.
- Once ready grill kibbe "heads" on BBQ grill for about 30-40 minutes (or bake in Oven)
- Be careful carrying the raw Kibbe head to the grill as they can collapse easily.
- If you make extra Kibbe heads and you want to store them do the following:
- Lay them on a tray in a freezer overnight
- Once frozen, place them in airtight ziplog bags back in the freezer. They can last 3-6 months.
- Once ready for cooking, place the frozen Kibbe head on the grill (no need to thaw it) and cook for 40 minutes until light brown.