Prep 10 m
Cook 10m


    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


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.