In the Levant, kibbeh is a whole family of dishes, and the grilled version is considered one of the finest. In northern Syria and Lebanon, kibbeh mishwiyyeh is traditionally cooked over charcoal – a dish for summer evenings and holidays, when the grill is going anyway. Instead of a crispy fried crust, the meat takes on a smoky flavour. The same word is behind ‘mashawi’, the Arabic catch-all term for anything grilled.
How we serve kibbeh mishwiyyeh
At Dunya in Mannheim we shape hearty balls from finely seasoned minced beef and bulgur. They’re grilled slowly until they have a smoky, slightly crisp crust outside and stay juicy and full of flavour inside.
They’re served on a bed of fresh parsley dressed with lemon, with pomegranate seeds and crunchy cucumber. The lemon wedge is for squeezing over just before you eat, when the acidity comes through best.
What to eat it with
Kibbeh mishwiyyeh are one of our hot starters and are meant for sharing. The fresh parsley makes them lighter than the fried kibbeh. Hummus and muhammara sit well alongside – scoop some up with bread and have it with the meat.
If you like, order both kinds of kibbeh and compare. For a main, we’d suggest something lighter such as shish taouk – or, if you’ve developed a taste for it, kibbeh bil laban in yoghurt sauce.
For groups
For an evening out with a larger group, book via our reservations page; for celebrations with lots of guests, there’s our event hall. We also deliver mezze and grilled dishes as catering.
