Prep 10 m
Cook 10m
Serves
1
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Ingredients

    For filling

    100gm lamb mince

    50gm chopped onion

    2 tsp salt

    1 tbsp sweet pepper

    15gm cumin powder  (one tablespoon)

    4 tsp walnuts

    For dough

    100gm lamb mince

    100gm burghul (broken wheat)

    1 tsp lemon zest

    1 tsp orange zest

    2 tsp mint leaves

    2 tsp pomegranate molasses

    1 tbsp pomegranate seeds

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Ingredient Substitution Guide

Method

Making the filling

Take minced lamb, red onions and salt for stuffing. Add spices and pan fry for 10 minutes on full flame till you get a golden brown colour.

Making the dough

Take burghul and lamb mince and knead them into a dough with minimal water. Add lemon and orange zests while kneading.

Once kneading is done make round, circular covers, the size of a small pita bread. Add the filling, rolled up in the shape of a ball and fold the dough over, sealing it well by gently pinching the ends together. Then, shape the kibbeh in a bun shape.

Once the buns are ready, grill them over charcoal for 15 minutes. The kibbeh mishwiyi are ready to serve.

Serving suggestion: You can also cut them in half and plate them as per your choice. Garnish with pomegranate molasses and pomegranate seeds.

Chef Hasan Al Obaid

Chef Hasan Al Obaid is the sous chef at Sharjah's Qasar Halab restaurant. He is the third generation of chefs in his family, with over 20 years of experience, and specialises in Aleppo cuisine.