Traditional Lebanese Grilled Kibbeh Recipe - Spicy Fat Stuffed
Our Lebanese Stuffed and Grilled Kibbe Recipe is an authentic recipe popular in the villages of North Lebanon.
Ingredients
Kibbeh Dough Ingredients
- 1 lb meat goat or lamb meat, lean, ground
- 1.5 cups bulgur or Burghul
- 1 red onion medium sized
- 1/4 bunch mint green, leaved, discard stems
- 1 teaspoon marjoram dried leaves
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/2 teaspoon Lebanese 7 spices
- 4 cubes ice
Kibbeh Stuffing Ingredients
- 5 oz fat lamb tail fat, or beef fat
- 1.5 red onions large
- 1/2 bunch parsley leaved, discard stems
- 1/2 bunch mint green, leaved, discard stems
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
Kibbeh Dough Preparation Method
- 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.
- Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky.
- 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.
Kibbeh Stuffing
- If readily available, use cold or frozen lamb tail fat or even beef fat.
- 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.
Molding and Cupping the Kibbeh
- To make a Kibbeh "head", grab a handful of dough, roughly about 150-200 grams.
- Wet a plastic sheet (cellophane) with water and flatten a 1/3 of that dough on it into a 1/3 inch patty.
- Add 1 to 1.5 tablespoons of stuffing in the middle of the patty
- 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.
- Gently turn that Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
- Slowly lift up the mold's plastic sheet and the mold/spice bowl should lift away from the resulting Kibbeh head with ease.
- 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.
Grilling the Kibbeh
- Gently place the kibbeh "heads" on a BBQ and grill for about 20-30 minutes or until light brown on the outside.
- Alternatively you can bake in an oven in a baking sheet.
- Serve alongside a side of Tabbouleh or your favorite salad.
Notes
Freezer Storage
If 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 Facts
Traditional Lebanese Grilled Kibbeh Recipe - Spicy Fat Stuffed
Serving Size
1 Kibbeh
Amount per Serving
Calories
419
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
62
mg
21
%
Sodium
492
mg
21
%
Potassium
539
mg
15
%
Carbohydrates
31
g
10
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
503
IU
10
%
Vitamin C
11
mg
13
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!