Kibbi mihshiyya

Recipe by:meedo

A traditional dish, originally came from Lebanon, in ramadan every table in the Middle East must have this dish, serve it with tabbouleh or cucumber with minted yogurt.

Basic kibbi :
1 lb ground lamb meat
1 lb burghul
1 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 large onion, grated


(Hashwat al-kibbi)
Basic stuffing:

1/2 lb ground lamb meat
1 medium onion, finely chopped
2 teaspoons olive oil
1/2 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 cup water


1)to make the Basic kibbi:
wash burghul with cold water (don't soak it) drain and press between palms of hand to remove excess water , mix it with ground meat, onion , and spices, run the mixture through a meat grinder one time .

2)To make stuffing: Heat oil in pan; add onion cook, and stirring until onion is soft. Add lamb, spices, stirring, until lamb is browned. Add water, cook it for 15 minutes in a low heat, Remove, and let it cool.

3)Place in palm of hand a walnut-size chunk of kibbi, using forefinger press a hole and begin expanding the filling hole by rotating and pressing against palm of hand. Place a teaspoonful of stuffing into shell .carefully close, Shape it to ovals.

4)Shallow fry Kibbi in hot oil in batches until browned all over and cooked through; drain on paper kitchen towels.