Grilled Levantine Kibbeh – How to Make Grilled Syrian Kibbeh

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Grilled Levantine Kibbeh – How to Make Grilled Syrian Kibbeh

Grilled kibbeh is a beloved traditional dish across the Arab world, and especially in Syria. It is known for its delicious taste and rich flavor.

The method of making grilled kibbeh is very similar to fried kibbeh, but it’s lighter and healthier since it is grilled over charcoal (or in the oven) instead of being deep-fried in oil. This makes it a great option for people following a diet or looking for lower-fat meals.

Ingredients for the Kibbeh Shell:

Grilled Levantine Kibbeh

 

  • 500 g fine bulgur wheat

  • 300 g minced beef or lamb (ground twice)

  • 1 large onion

  • 1 tablespoon salt

  • 1 tablespoon black pepper

Ingredients for the Filling:

  • 100 g lamb fat (minced)

  • 200 g minced beef or lamb (ground)

  • 2 tablespoons pomegranate molasses

  • 2 tablespoons chopped walnuts

  • 1 onion, minced together with the meat

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon ground red pepper (sweet or hot, to taste)

  • 1 teaspoon sumac

  • A few pomegranate seeds (optional, for extra tangy flavor)

Preparation of the Kibbeh Shell:

  1. Wash the fine bulgur, then squeeze it well to remove excess water.

  2. Grind the bulgur twice with the onion and meat until smooth.

  3. Knead the mixture well with salt and pepper, sprinkling in a little water if needed to help with kneading.

Preparation of the Filling:

  1. Sauté the minced meat with onion, salt, and black pepper until fully cooked. Let it cool.

  2. Add walnuts, pomegranate molasses, lamb fat, sumac, and red pepper. Mix everything well with a spoon until the filling is evenly combined.

Shaping the Kibbeh:

  1. Roll the kibbeh dough into balls. Place one ball between two thin sheets of plastic wrap and flatten it by pressing with a plate until it becomes a thin round disc (about ¼ cm thick).

  2. Prepare another disc in the same way. Place a spoonful of filling on top of one disc, then cover with the second disc. Seal the edges tightly with your fingers, shaping it into a slightly domed round patty.
    Alternative method: Place plastic wrap inside a small bowl, press a kibbeh ball inside to form a round shell, add the filling, then cover and shape.

  3. Repeat the process until all the dough and filling are used.

Cooking:

Grill the kibbeh patties over hot charcoal for the authentic flavor, or cook them on an oven rack until golden and cooked through.

Serve hot with fresh salad or yogurt on the side.

Sahtein – Bon Appétit!

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