Lunch

Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh is for Lunch.

Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh takes 55 minutes to prepare.

Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh takes 45 minutes to cook.

Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh makes 7 servings.

The ingredients for Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh are:

Grilled Kibbe Recipe Kibbe Ingredients: (7 servings)

? 1 lb of lean ground goat meat (or lean beef thigh meat)
? 1.5 cups of thin light + dark mixed Burghul *
? 1 medium size red onion
? 1/4 bunch of green mint (leaves only)
? a few leaves of wild green marjoram (optional)
? 1/4 teaspoon of cinnamon powder
? 1/2 table spoon salt
? 1/2 table spoon Arabic 7-spices

* Burghul is cracked wheat and it can be thin or thick. The type we need for this recipe is the ?thin? kind and that is a mix of dark and light cracked wheat. This can be found at Middle Eastern grocery stores.

Kibbe Stuffing Ingredients: (7 servings)

? 5 ounces of goat or lamb fat (you can also use beef fat) **
? 1.5 medium size red onions
? 1/2 bunch parsley (stems cut away)
? 1/2 bunch mint (stems cut away)
? 1/2 teaspoon salt
? 1/2 teaspoon of hot chilli Powder or to taste

** The best piece of fat for this recipe is the one from the lower back of the goat right above the kidneys. You may also use lamb or beef fat as well

Here is how you make Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh:

Kibbe Dough Preparation (15 minutes)Add all ingredients to the food processor except for the Burghul. Run on high speed for about 5-7 minutes until everything is well blended together and the meat turns doughy and sticky. Rinse the Burghul and dry it well with a paper towel then add to a bowl where you mix and knead it well with the Kibbe paste from the food processor. Take resulting dough back into food processor for a 3-5 mins of high speed grinding. Your Kibbe dough is ready for molding.Kibbe Stuffing Preparation (7-10 minutes)Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 7-10 minutes. You will get a better texture if the fat is grounded while still frozen. You now have the stuffing ready.Molding and Cupping the Kibbe (30-40 minutes) 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.1. Make sure that your hands are wet with water when you?re molding the Kibbe so it doesn?t stick2. Wet a plastic sheet (cellophane) with water and flatten a chunk of Kibbe dough on it into a 1/3 inch patty3. Add 1 to 1.5 table spoons of stuffing in the middle of the patty4. 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 with a 1/3 inch thickness5. Place Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through6. Slowly pull plastic sheet outwardly then Lift it up from the spice bowl7. 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.Grilling the Kibbeh (Cooking Time 40-45 minutes)Brush grill with a bit of olive oil and place Kibbeh heads, over low heat, for 25 minutes then turn over for another 15 mins. A well cooked Kibbe head will have its stuffing all melted. You could also bake the Kibbeh at 370 degrees in the oven for about 35-40 minutes as well.Serving:Grilled Kibbe can be served hot with pita bread and with the Lebanese garlic paste, or with nothing at all. For the health conscious, poke the cooked Kibbeh head while still hot and empty the liquid fat away from it.General Tips and Notes? This Kibbeh dough is the base for most other kinds of Lebanese Kibbeh as well so you could use it for fried Kibbe patties, gourmet Kibbe hors d?oeuvres etc?? Folks in Ehden include goat or lamb fat in the Kibbe dough while grinding it to enhance the taste? Storing the Kibbe: To store kibbe in freezer, freeze raw Kibbe heads on a tray overnight then pack individually in zip log plastic backs and store in freezer. It can last months. ? Kibbe Nutrition Facts: The kibbe nutrition facts on this page is a good rough estimate but not 100% accurate on the fat content because many people choose to rid the Kibbe of its liquid fat stuffing prior to serving? The fat stuffing is used mostly for flavoring and isn?t expected to be consumedSource: http://www.mamaslebanesekitchen.com/ Number of Servings: 7Recipe submitted by SparkPeople user LEBANESEKITCHEN.

The nutritional information for Grilled Kibbe Recipe: Kibbeh E?rass Mishwiyyeh is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 373.4

• Total Fat: 14.6 g
• Cholesterol: 92.6 mg
• Sodium: 1,092.9 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 7.1 g
• Protein: 36.4 g