Exploring Cornet el Sawda with Al Wadi Al Akhdar

by Maria Frangieh

Al Wadi Al Akhdar’s initiative is to show us the beauty surrounding us in Lebanon and to remind us to appreciate it. After touring Jisr El Aarous, Ammiq, Kawkaba, Chahtoul, Hammana, Jaj, Bentael Nature Reserve, Nahr El Joz and Baskinta, our next stop is Cornet el Sawda.


Photo – Lebanese Adventure Trails

Located in Bsharre, Cornet el Sawda is the highest peak in Lebanon at 3,088 meters above sea level. The name translates into Black Peak, which sounds a bit scary, but it is simply beautiful and boasts incredible views of Syria, Lebanon and Cyprus.

Cornet el Sawda offers hikers the chance to enjoy an unparalleled experience. Trails range from easy to advanced. It is advisable to wear hiking shoes, sunscreen, a hat and be well prepared with snacks and a lot of water. In case hiking is not your thing, there are vehicles that can transport you to the summit, as a pick-up or a 4×4.


Photo – Dory Abou Daher

Grilled Kibbe


Photo – Jad Abdalla

While visiting Cornet el Sawda, you can’t but try their famous grilled kibbe. Lighter than the usual kibbe but packed with flavors, this dish is a must. Try it at home with Al Wadi Al Akhdar.

Kibbe ingredients (7 pieces)

450g of lean ground goat meat
1.5 cups of Al Wadi Al Akhdar‘s fine white and brown mixed bulgur wheat
1 medium-size red onion
1/4 bunch of green mint leaves
A few leaves of wild green marjoram (optional)
1/4 teaspoon of cinnamon powder
1/2 tablespoon salt
1/2 tablespoon 7-spices

Kibbe Stuffing Ingredients: (7 servings)

140g of goat or lamb fat
1.5 medium-size red onions
1/2 bunch parsley
1/2 bunch mint leaves
1/2 teaspoon salt
1/2 teaspoon of hot chili powder


Kibbe dough:
Mix all ingredients in a food processor except for Al Wadi Al Akhdar bulgur wheat on high speed for 5 to 7 minutes.

After rinsing the bulgur wheat, mix and knead it well with the kibbe paste in a bowl.

Place the dough back into the food processor and grind in on high speed for 3 to 5 minutes.

Kibbe stuffing:
Cut the fat into small chunks and add it to food processor along with all other stuffing ingredients. Grind it at high speed for 7 to 10 minutes.

Molding the kibbe:
1. Wet your hands with water so that the paste doesn’t stick.
2. Wet a plastic sheet with water and flatten a chunk of kibbe dough on it into a 1cm patty.
3. Add 1 to 1.5 tablespoons of stuffing in the middle of the patty.
4. Place another wet sheet of plastic in the spice bowl and take another chunk of kibbe dough. Spread it evenly inside that bowl and press it against the insides with a 1cm thickness.
5. Place the kibbe mould on top of the flattened kibbe patty and press downward until you cut through.
6. Slowly pull the plastic sheet outward then lift it up from the spice bowl.
7. Gently turn over kibbe “head” away from the other plastic sheet and place it on aluminum foil or plate lightly oiled with Al Wadi Al Akhdar olive oil.

Grilling the kibbe:
Brush the grill with Al Wadi Al Akhdar olive oil and place the kibbe heads over low heat for 25 minutes. Once done, turn them over for another 15 minutes.

Stay tuned for the next green destination with alwadi.com.


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