Kebbe is one of the traditional Arabic dishes. These are a kind of pies made of minced meat with bulgur and, what is most interesting, stuffed with meat with the addition of pine nuts. This Arabic food 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 formed into sticks, balls, ellipses and fried in red-hot lamb fat, made in the oven, and also cooked in broth. They can also be served raw.
It is necessary
-
- For the basics:
- 500 g of lamb;
- red onion;
- a glass of bulgur;
- pepper and salt to taste.
- For filling:
- 100 g butter;
- bulb;
- 200 g of lamb;
- 50 g of pine nuts;
- 100 g lamb fat;
- vegetable oil for frying;
- spices and salt to taste.
Instructions
Step 1
Prepare the kebbe base. To do this, pre-soak bulgur in warm water for half an hour. Then squeeze it out and place it on a saucer. Bulgur is a cereal made from grains of durum wheat. Before becoming bulgur, wheat grains are processed with hot steam or water, and then thoroughly dried, after which they are crushed to the required caliber. Bulgur will give the kebbe a peculiar nutty flavor.
Step 2
Rinse and dry the lamb. Scroll the lamb meat, the onion cut into quarters, and the soaked bulgur through a meat grinder. The result should be a homogeneous meat puree. For the base of the kebbe, you need to take only lean lamb. In addition, the meat must be chilled. Frozen lamb can ruin the whole meal. Place the prepared minced meat for the kebbe base in the refrigerator for a couple of hours.
Step 3
Start preparing 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.
Step 4
Cut the onions into small cubes. Heat the vegetable oil in a skillet and fry the minced meat, onions and pine nuts in 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.
Step 5
Take the minced meat for the base and shape into balls. To facilitate this activity, pre-wet your hands with water. Mash the balls into tortillas, then spoon the filling over them with a spoon. Gently close them up, giving them an ellipse shape.
Step 6
Prepare deep fat. Melt the lamb fat in a saucepan and fry the kebbe until golden brown, turning them over from time to time during frying. Deep fat should always be four times more than the kebbe. They should float freely in fat.
Step 7
Place the finished kebbe on a napkin to absorb the excess fat. Serve this Arabic dish always hot, garnished with mint leaves or your favorite herbs. You can serve vegetable salad with it.
