Grilled Kibbeh

Name: Grilled Kibbeh
Ingredients: 4 1/2 cups fine bulgur wheat (about 900 grams); 2 1/4 lbs boneless, skinless chicken breast (about 1 kg); 1 lb lamb fat or suet (about 500 grams); 2 onions; 1 tablespoon mixed spice blend; 1 tablespoon ground red pepper; Salt, to taste; 1 teaspoon dried mint; 1 teaspoon cumin; 3 onions, finely grated

المطبخ المتنوع @cesitlimutfak

تركيا Turkiye

Kibbeh is one of the most famous hearty Middle Eastern dishes, popular in the Levant region—Syria, Jordan, Palestine, and Lebanon—as well as Iraq and Kuwait. The preparation and ingredients can vary slightly between Syrian and Iraqi kibbeh. There are many types of kibbeh, such as Aleppo kibbeh, raw kibbeh, grilled kibbeh, and more. Generally, kibbeh is mainly made from ground meat and fine bulgur wheat. Each kibbeh patty is high in calories, as well as fat, cholesterol, carbohydrates, and a good amount of animal protein from the meat.

المطبخ المتنوع @cesitlimutfak

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Ingredients

4 1/2 cupsfine bulgur wheat (about 900 grams)
2 1/4 lbsboneless, skinless chicken breast (about 1 kg)
1 lblamb fat or suet (about 500 grams)
2onions
1 tablespoonmixed spice blend
1 tablespoonground red pepper
Salt, to taste
1 teaspoondried mint
1 teaspooncumin
3onions, finely grated

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Steps

1

First, prepare the filling: Take half of the chicken breast (about 1.1 lbs/500 grams), place it in a skillet, finely chop 2 onions and add them, along with salt, spice blend, and red pepper. Sauté until cooked through.
2

Let the mixture cool slightly, then add the lamb fat, dried mint, and mix well. Shape into small patties and refrigerate.
3

Next, take the remaining chicken breast and combine it with the bulgur, salt, cumin, red pepper, and the grated onions. Keep 8 1/2 cups (2 liters) of room temperature water nearby. Gradually add water to the bulgur mixture, kneading well each time. Continue adding water and kneading until the bulgur starts to come together.
4

Knead until the mixture is cohesive and holds together.
5

To stuff the patties, cut medium-sized pieces from the kibbeh mixture and place them on a slightly damp plastic bag.
6

Cover with another part of the bag and press down with a plate to flatten.
7

Place a piece of kibbeh on the bottom, add some filling in the center, and cover with another piece of kibbeh.
8

Keep your hands slightly wet and seal the edges well.
9

Grill over charcoal, on an electric grill, pan-fry, or cook on a gas griddle or flat pan until cooked through.
10

Serve hot with ayran (yogurt drink) or salads. Enjoy!