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1
Soak the Bulgur
20 Mins
Room temperature, ~21°C (70°F)
Rinse the fine bulgur in a sieve, cover with cold water and soak for 20 minutes until the grains are plump and tender. Drain well, then tip the bulgur into a clean tea towel and squeeze hard to wring out every drop of water. The bulgur must be damp, never wet — this is the single most important detail in the whole recipe.
If the bulgur still feels wet after squeezing, spread it on a tray for 5 minutes to air-dry before kneading.
Done when: Bulgur is plump, tender and dry to the touch, with no water pooling in the bowl.
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2
Cook the Spiced Beef Filling
12 Mins
Medium heat, ~160°C (320°F)
Heat most of the olive oil in a wide pan over medium heat. Fry the diced onion for 4 minutes until soft and translucent, then add the filling beef and cook, breaking it up with a spoon, for 6–7 minutes until browned all the way through with no pink remaining. Season with the filling salt, the seven-spice blend, stir in the toasted pine nuts, and take the pan off the heat to cool slightly.
Brown the beef properly — pale, steamed beef makes a bland filling. Let it cool before stuffing, or the heat will soften the raw shell.
Done when: Beef is browned throughout with no pink, and the filling reaches 71°C (160°F); pine nuts are golden and fragrant.
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3
Knead the Shell
10 Mins
Room temperature, ~21°C (70°F)
Put the squeezed bulgur in a large bowl with the raw shell beef, grated onion, chopped mint and shell salt. Knead firmly with your hands for 8–10 minutes, dipping your hands in cold water now and then, until the mixture turns into a smooth, sticky paste that holds together when pressed. It should feel like soft modelling clay, not like loose mince.
Kneading is what binds the shell: under-kneaded kibbeh falls apart on the grill. If the paste feels dry, add cold water a tablespoon at a time.
Done when: The shell mixture is smooth, sticky and cohesive, holding its shape when pressed into a ball.
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4
Shape Small Flat Discs
10 Mins
Room temperature, ~21°C (70°F)
Divide the shell paste into 12 equal pieces. With wet hands, flatten each piece into a small cup about 7 cm across, spoon in about a tablespoon of the cooled filling, then close the shell over it, pinch it shut and press it gently into a small flat disc about 1.5 cm thick — the disc form in the photo, not the torpedo or egg shape, and not a tray. Seal every edge well so the filling cannot leak out while grilling.
Wet hands are essential — dry hands stick to the shell and tear it. Keep the discs the same size so they grill evenly.
Done when: 12 neat, even discs, fully sealed, with no filling showing through the shell.
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5
Grill Until Browned
12–15 Mins
Hot grill, ~230°C (450°F)
Brush the discs lightly with the remaining olive oil and set them on a hot, oiled grill rack over charcoal, or under a preheated oven grill (broiler) on the top rack. Grill for 6–7 minutes on the first side until browned with dark char spots, then turn once with a spatula and grill 6–8 minutes more until the second side is browned and the centre reaches 71°C (160°F). Do not press the discs flat while they grill, or the juices run out.
Turn each disc only once — turning them back and forth breaks the shell. If a disc sticks, wait a minute; it releases once the crust sets.
Done when: Both sides are golden-brown with char spots, the discs feel firm, and the centre is hot and cooked through to 71°C (160°F).
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6
Rest and Serve Hot
5 Mins
Resting, ~60°C (140°F)
Lift the discs onto a warm plate and let them rest for 5 minutes so the juices settle and the shell firms up. Serve hot, three discs per person, piled on a tray or platter with a bowl of cool yogurt, fattoush salad and warm pita on the side.
Do not skip the rest: discs cut or bitten straight off the grill lose their juices and taste dry.
Done when: Discs are hot all the way through, firm enough to pick up by hand, with the spiced filling visible when one is broken open.
auto_awesome Finishing Touches & Plating
Serve the grilled kibbeh discs hot from the grill, three per person, with cool yogurt for dipping, fattoush salad and warm pita. A squeeze of lemon over each disc brightens the rich, spiced beef.
Lebanon
25m
