Grilled Lebanese Kibbe Recipe: Kibbeh E’rass Mishwiyyeh

Step 1

Add all Kibbe Dough ingredients to the food processor with 4 cubes of ice, but except for the Burghul we'll add it later.

Step 2

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.

Step 3

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.

Step 4

Take resulting dough back for a quick 1 minute food processor run. Your Kibbe dough is now ready for molding.

Step 5

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.

Step 6

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.

Step 7

Make sure that your hands are wet with water when you’re molding the Kibbe so it doesn’t stick

Step 8

Wet a plastic sheet (cellophane) with water and flatten a chunk of Kibbe dough on it into a ⅓ inch patty

Step 9

Add 1 to 1.5 table spoons of stuffing in the middle of the patty

Step 10

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

Step 11

Place Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.

Step 12

Slowly pull plastic sheet away then lift up from the spice bowl

Step 13

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.

Step 14

Once ready grill kibbe "heads" on BBQ grill for about 30-40 minutes (or bake in Oven)

Step 15

Be careful carrying the raw Kibbe head to the grill as they can collapse easily.

Step 16

If you make extra Kibbe heads and you want to store them do the following:

Step 17

Lay them on a tray in a freezer overnight

Step 18

Once frozen, place them in airtight ziplog bags back in the freezer. They can last 3-6 months.

Step 19

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.