Syrian Kibbeh Mishwiyeh (Grilled Kibbeh)
A delightful variation of kibbeh, where the bulgur and meat mixture is shaped into patties and grilled to perfection, offering a smoky flavor and a tender interior.
🧂 Ingredients
- 2 cups Fine bulgur
- 1 lb Lean ground lamb or beef
- 1 medium Onion(finely chopped)
- 1/4 cup Fresh mint(chopped)
- 1/4 cup Fresh parsley(chopped)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil(for brushing)
- 1/2 cup Pine nuts(toasted, for filling (optional))
- 1/2 tsp Ground cumin(for filling (optional))
👨🍳 Instructions
- 1
Rinse the fine bulgur and soak it in cold water for 15-20 minutes, then drain very well, squeezing out excess water.
- 2
In a large bowl, combine the drained bulgur, ground meat, finely chopped onion, mint, parsley, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it forms a cohesive dough.
- 3
If using, mix toasted pine nuts with cumin and a pinch of salt for the filling.
- 4
Divide the kibbeh mixture into equal portions. Flatten each portion into a disc in your palm. Place a small amount of filling in the center (if using) and carefully enclose it with the kibbeh mixture, shaping it into a flattened oval or round patty.
- 5
Preheat your grill to medium-high heat. Brush the kibbeh patties lightly with olive oil.
- 6
Grill the kibbeh for about 8-10 minutes per side, or until cooked through and nicely browned. The internal temperature should reach 160°F (71°C).
- 7
Serve hot, garnished with fresh parsley and mint, alongside a salad or yogurt sauce.
💡 Pro Tips
- ✓Ensure the bulgur is very well-drained to avoid a mushy kibbeh mixture.
- ✓For a smoother texture, you can process the bulgur and meat mixture in a food processor.
- ✓Adjust the spices to your preference.
- ✓If not grilling, these can also be pan-fried or baked.
🔄 Variations
- Add finely chopped walnuts to the filling.
- Incorporate a pinch of chili flakes for a hint of heat.