Grilled Kibbeh

Preparation

• Kibbeh Dough prepared and set aside.
• Place the fat, onion, and mint in the food processor and grind for a few seconds.
• Add the salt, pepper, spices, red pepper, and walnuts. Process briefly to combine and transfer to a bowl.

Procedure

1. Preheat the grill to 450 °F.
2. Place water and ice cubes in a container beside you. Split the kibbeh dough into two equal parts.
3. Lay the plastic wrap on the counter. Dip your fingers in the ice water and wet half of the wrap so the dough will not stick. Place one part of the dough in the middle of the wet wrap and press it flat into a rectangle.
4. Wet your fingers again and run them over the dough, then fold the wrap over it. Roll the wrapped dough with a rolling pin until 1/8 inch thick or less.
5. Cut the dough with the cookie cutter and remove the plastic from the top. Wet the palm of your hand and place one dough round on it. Drop one tablespoon of the walnut mixture in the middle and cover with another dough round.
6. Gently cup your other hand over the filled dough and press while rotating to seal both rounds together into a dome shape. Fill the remaining pieces of dough in the same way (approximately 18).
7. Place the filled kibbeh on a greased pan and brush them with butter. Refrigerate for later use, or cook over a hot grill for 2 minutes on each side or until golden brown.

Serve hot or warm with plain yogurt, baba ghanouj, fresh radish salad, or Lebanese garden salad.