Add all Kibbeh Dough ingredients except the Bulgur to the food processor along with 4 cubes of ice. We use ice so the meat doesn't heat up.
","image":"","section":"Kibbeh Dough Preparation Method"},{"text":"Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky.
","image":"","section":"Kibbeh Dough Preparation Method"},{"text":"Place bulgur in a small bowl, rise with cold water then strain and tap with a paper towel to dry well. Add to food processor then run for 1 more minute.
","image":"","section":"Kibbeh Dough Preparation Method"},{"text":"If readily available, use cold or frozen lamb tail fat or even beef fat.
","image":"","section":"Kibbeh Stuffing"},{"text":"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. Set aside.
","image":"","section":"Kibbeh Stuffing"},{"text":"To make a Kibbeh "head", grab a handful of dough, roughly about 150-200 grams.
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Wet a plastic sheet (cellophane) with water and flatten a 1/3 of that dough on it into a 1/3 inch patty.
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Add 1 to 1.5 tablespoons of stuffing in the middle of the patty
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Use a shallow spice bowl (about 6-8 ounces in size) or equivalent as a mold to shape the Kibbeh into "heads". Layer a wetted plastic sheet inside of the mold. Place the remaining 2/3rd of that dough in the mold and press it against the sides of the into a 1/3 inch thickness.
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Gently turn that Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Slowly lift up the mold's plastic sheet and the mold/spice bowl should lift away from the resulting Kibbeh head with ease.
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Gently turn over Kibbeh “head” into your hand, then place on a lightly oiled aluminum foil or plate so it doesn't stick. Your Kibbeh “head” is now ready to be grilled.
","image":"","section":"Molding and Cupping the Kibbeh"},{"text":"Gently place the kibbeh "heads" on a BBQ and grill for about 20-30 minutes or until light brown on the outside.
","image":"","section":"Grilling the Kibbeh"},{"text":"Alternatively you can bake in an oven in a baking sheet.
","image":"","section":"Grilling the Kibbeh"},{"text":"Serve alongside a side of Tabbouleh or your favorite salad.
","image":"","section":"Grilling the Kibbeh"}],"notes":"Freezer Storage
\nIf you make extra Kibbeh heads and you want to store them for a later use, you can freeze them while raw. To do that, line up the Kibbeh heads on a tray and leave in a freezer overnight. Once frozen, place them in airtight ziplog bags back in the freezer. They can last for 3-6 months. To cook later, place the frozen Kibbeh head on the grill on medium/low (no need to thaw it) and cook for 40 minutes until light brown.
","nutrition":[],"video_url":"","rating_value":"5","rating_count":"2","url":"https://mamaslebanesekitchen.com/meats/lebanese-grilled-kibbe-recipe-kibbeh-mishwiyyeh/","attribution":"Recipe by Mama's Lebanese Kitchen"}