Introduction
Kibbeh, a beloved Middle Eastern dish, takes on a delicious twist in this recipe by incorporating the flavors of the grill. Traditionally deep-fried or baked, this grilled version offers a healthier alternative without compromising on taste. The combination of ground meat, bulgur wheat, and aromatic spices creates a flavorful and tender patty that is perfect for grilling. Join us as we explore the art of making grilled kibbeh, adding a smoky touch to this iconic Middle Eastern delight.
Preparation Time
30 minutes Chilling Time: 1-2 hours Grilling Time: 10-12 minutes Total Time: 2-2.5 hours (including chilling and grilling) Makes: 8-10 kibbeh patties
Ingredients
For the Kibbeh
- 1 pound (450g) lean ground beef or lamb
- 1 cup fine bulgur wheat
- 1 large onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- Olive oil, for brushing
For the Filling (Optional)
- 1/2 cup chopped walnuts or pine nuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt, to taste
For Serving
- Yogurt sauce or tahini sauce
- Pita bread
- Chopped parsley, for garnish
- Lemon wedges
Instructions
- Rinse the bulgur wheat under cold water, then place it in a bowl and cover with warm water. Let it soak for 10-15 minutes, or until the bulgur becomes soft. Drain any excess water.
- In a large mixing bowl, combine the ground beef or lamb, soaked bulgur wheat, finely chopped onion, chopped parsley, chopped mint, ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
- If using the optional filling, mix together the chopped walnuts or pine nuts, ground cinnamon, ground allspice, and a pinch of salt in a separate bowl.
- Divide the kibbeh mixture into equal portions. Take one portion and shape it into a ball. Use your thumb to create a hollow indentation in the center. If using the optional filling, place a small amount of the nut mixture into the hollow.
- Gently press the kibbeh mixture around the filling, shaping it into a flattened oval or elongated patty. Repeat with the remaining portions of the kibbeh mixture.
- Place the shaped kibbeh patties on a tray or plate, cover, and refrigerate for 1-2 hours. Chilling helps the kibbeh firm up and hold its shape during grilling.
- Preheat your grill to medium-high heat.
- Brush the grill grates with olive oil to prevent sticking. Place the kibbeh patties on the preheated grill.
- Grill the kibbeh for 5-6 minutes on each side, or until they are cooked through and have a nice charred appearance. Cooking time may vary depending on the thickness of the patties.
- Once the kibbeh patties are grilled to perfection, remove them from the grill and let them cool slightly.
- Serve the grilled kibbeh hot with yogurt sauce or tahini sauce, pita bread, and a sprinkle of chopped parsley. Serve with lemon wedges on the side for an extra tangy kick.
- Enjoy the delightful flavors and textures of grilled kibbeh, savoring the smoky twist on this Middle Eastern classic.
Conclusion
Grilled kibbeh offers a healthier and equally delicious alternative to the traditional deep-fried or baked version. The smoky flavors from the grill enhance the taste of the tender and spiced meat, while the bulgur wheat adds a delightful texture. Whether enjoyed as an appetizer or a main course, grilled kibbeh is sure to impress with its aromatic flavors and satisfying bite.