Grilled Kibbeh with Three Filling Methods
This is Syrian grilled kibbeh, made with a fine bulgur and lean meat dough and filled with a rich mixture of suet, rendered fat, fried meat with onions, walnuts, pomegranate, pomegranate molasses, and spices. It is shaped in three different ways, grilled over charcoal, and served hot.
A Syrian kibbeh recipe made by shaping and grilling stuffed bulgur-and-meat patties.
Like a stuffed grilled croquette or meat dumpling.
Kibbeh is easier if you keep the filling and shaping steps simple and uniform.
Ingredients
- 1 kg Fine bulgur
- 600 g Finely ground lean meat
- 1 tablespoon Black pepper
- 1½ tablespoons Salt
- 500 g Suet
- 200 g Rendered fat
- 500 g Fried meat with onions
- 2 2 medium fried onions
- 100 g Coarsely chopped walnuts
- 1 1 medium pomegranate
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Dried coriander
- 1½ tablespoons Hot red pepper paste
- ½ teaspoon All-purpose spice blend
- 1 large cup Pomegranate molasses
- 1 onion of this size Onion for the kibbeh dough
- half an hour Cold water for soaking the bulgur
- quarter of an hour Lukewarm water for soaking the bulgur when in a hurry
- a little water with 1 spoonful of starch Water with 1 spoonful of starch
Instructions
- Soak the fine bulgur in a bowl of cold water for half an hour if there is no hurry.
- Wash the fine bulgur once and soak it in a bowl of lukewarm water for a quarter of an hour when in a hurry.
- Mix the soaked fine bulgur in a bowl with the finely ground lean meat, onion, salt, and pepper.
- Grind the bulgur and meat mixture twice in a grinder, until it is very smooth and uniform.
- Mix the suet and rendered fat together in a grinder, or after mincing them together, until uniform.
- Season the suet and rendered fat in a bowl with salt, all-purpose spice blend, dried coriander, pepper, and hot red pepper paste.
- Add the fried onions to the filling bowl and mix with the seasoned suet and rendered fat.
- Add the walnuts to the filling bowl and mix.
- Add the pomegranate molasses to the filling bowl and mix.
- Add the fried meat with onions to the filling bowl and mix.
- Add the pomegranate seeds to the filling bowl at the end and fold gently so they do not get crushed.
- Take a piece of kibbeh dough, wet your hands with water mixed with starch, then open the piece by hand to form a cavity.
- Place an amount of filling inside the kibbeh disc in your hand, then close the disc by hand and roll it between your palms until it forms a grilled disc.
- Divide the kibbeh dough into two approximately equal pieces on a bag or plastic sheet for the second method.
- Flatten the first piece of kibbeh dough on a bag or plastic sheet, using a plate with a rim, until it forms a round layer.
- Flatten the second piece of kibbeh dough on a bag or plastic sheet in the same way, until it forms a matching second layer.
- Place the filling over the first layer of kibbeh dough on the bag or plastic sheet, then cover it with the second layer.
- Seal the edges of the filled disc with a hand moistened with water and starch, then smooth the shape of the disc on the bag or plastic sheet.
- Shape the kibbeh dough by hand into a hollow disc for the third method, then fill it with the filling.
- Place the shaped kibbeh disc in a bowl lined with a bag or plastic sheet, then press it so it takes on an even shape for the third method.
- Arrange the kibbeh discs on the grill rack over a charcoal brazier, leaving space between them and ensuring that the discs do not touch each other.
- Grill the kibbeh discs over charcoal on the rack over direct heat until the first side is done.
- Turn the kibbeh discs on the rack over the charcoal to grill the second side until cooked through.
- Serve the grilled kibbeh hot.