Chrystine Brouillet’s Kibbeh
Chrystine Brouillet’s Kibbeh
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Chrystine Brouillet’s Kibbeh

20 MIN
25 MIN
4 appetizers



  1. In a saucepan or in the microwave oven, bring the water to a boil. Remove the pan from the heat and add the couscous. Cover and let cook for 5 minutes. Fluff the grains with a fork. Let cool completely.
  2. In food processor, grind half of the meat or have it cut to pieces by the butcher. With a knife, cut the remaining meat into a small dice. Refrigerate.
  3. In a bowl, combine the meat, couscous and mint. Add oil, to taste, to bind the mixture. Season with salt and pepper. Cover and refrigerate for about 15 minutes.
  4. In four plates or a platter, place the kibbeh and dig small indentations into the meat. Pour in the oil. Garnish with the sliced lemon and onion. Sprinkle with pine nuts.
  5. Serve very cold with pita bread.


Chrystine uses Mas des Bories olive oil, available in specialty grocery.

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