Kebbe is one of the traditional Arabic dishes. These are original pies made from minced meat with bulgur and, most interestingly, stuffed with meat also with the addition of pine nuts. This Arabic dish has many names: kebbe, kubbe, kibbe. And it has no less cooking methods. Instead of bulgur, rice or couscous is added to it. Kebbe can be shaped in the form of sticks, balls, ellipse and fried in red-hot lamb fat, made in the oven, and also cooked in broth. They can be served raw.
Pick your recipe
You will need
-
- For the basics:
- 500 g of mutton;
- red onion;
- a glass of bulgur;
- pepper and salt to taste.
- For filling:
- 100 g butter;
- bulb;
- 200 g of mutton;
- 50 g of pine nuts;
- 100 g of mutton fat;
- cooking oil for frying;
- spices and salt to taste.
Instruction manual
1
Prepare the kebbe base. To do this, pre-soak for half an hour in warm water bulgur. Then squeeze it and put it on a saucer. Bulgur is a cereal made from durum wheat grains. Before becoming bulgur, wheat grains are processed with hot steam or water, and then carefully dried, and then crushed to the required caliber. Bulgur will give kebbe a peculiar nutty flavor.
2
Rinse and dry the lamb. Scroll through the meat grinder lamb meat, cut into four parts, onion and soaked bulgur. The result should be a smooth meat puree. For the basics of kebbe, you need to take only lean lamb. In addition, the meat should be chilled. Frozen lamb can ruin the whole dish. Place the cooked minced kebbe base in the refrigerator for a couple of hours.
3
Proceed to prepare the filling. Scroll the lamb in a meat grinder. If for the base it is better to take lean lamb, then for the filling, on the contrary, meat with fat is required.
4
Cut onions into small cubes. Heat vegetable oil in a pan and fry the minced meat, onion and pine nuts on it. Add your favorite spices and salt to taste. To add an exquisite taste to this dish, you can pour a little pomegranate juice into the filling.
5
Take the stuffing for the base and form balls from it. To ease this activity, first wet your hands with water. Mash the balls into cakes, then put the filling on them with a spoon. Carefully patch them into an ellipse shape.
6
Cook the deep fat. Melt the mutton fat in a saucepan and fry the kebbe until golden brown, occasionally turning them over while frying. Deep fat should always be four times more than kebbe. They should float freely in fat.
7
Put the finished kebbe on a napkin so that it absorbs excess deep-frying. Serve this Arabian dish always hot, garnished with mint leaves or favorite herbs. To him, you can serve a salad of vegetables.
note
You need to cook kebba just before serving, do not make this dish in advance.
Useful advice
To prepare this dish, you can take beef or chicken meat instead of lamb.
Kebbe will turn out more tender if you scroll the meat for its filling and base through a meat grinder three times.