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Kibbeh is known to be the national dish of Lebanon that has countless variations and can be prepared in many several ways, from fried, baked, grilled to raw, and often meatless. Today’s post is about Kibbeh mishwieh, aka grilled kibbeh. A domed-shape kibbeh stuffed with either fat or minced meat.What really makes the kibbeh mishwieh a standout is the fat filling, that will offer up bursts of flavor when you bite into kibbeh-worthy experience that’s in a different class entirely from any kibbeh you have tried. The kibbeh has to be served right away so that you enjoy the juiciness coming from the rendered fats. While kibbeh mishwieh are best grilled on a charcoal!
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For the kibbeh shells
500 grams / 1 lb 2 oz lean goat or beef, if you find goat by all means, do that, the meat has to be from the leg or shoulder
450 grams/ 1 lb fine bulgur
1 medium sized onion, cut into quarts
¼ cup of basil leaves
½ teaspoon freshly grated ground black pepper
1/2 teaspoon cinnamon powder
1/2 teaspoon seven spice, or all spice
2 leveled teaspoon salt, or to taste
1/2 teaspoon seven spice or all spice
For the filling:
250 grams/ 9 oz goat or lamb fat (shahmé), preferably cold to make it easier for your you to cut or grind, , or alternatively, ask your butcher to mince it for you.
1 large onion, cut to quarts
A handful of basil or mint leaves
Fresh red chilis, optional but recommended
1 teaspoon salt

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