Often in our lives you can find words that are not quite intelligible, as a rule, these are foreign borrowed names of any objects or phenomena. For example, kebbe - what does it mean? Often this word refers to a nozzle that comes complete with a meat grinder. This device is used to make sausages, and its name was borrowed from a popular treat in Asian countries.
Kebbe - what does it mean?
This word "takes" its roots from the Arabic "kibbeh" (dome). The dish is widespread in the countries of the Middle East (Lebanon, Syria, etc.). In shape, this treat is a meatballs or pies. They are often performed slightly elongated, like the dome of the minaret, so this name apparently “stuck”.
Kebbe (what this means, we have already figured out) is an original Arabic dish, however, there are various variations of it. According to the standard, lamb and special bulgur wheat are used to prepare this treat. Other nationalities perform kebbe with other types of products. For example, you can replace lamb with poultry, pork and beef, you can also supplement the filling with a mixture of various vegetables, herbs, even fruits and nuts. Instead of wheat, you can use various cereals or rice.
Recipe
Consider the basic principles of the kebbe dish: the recipe, photos and tips for cooking treats are in the article. The recipe, I must say, is quite complicated for a beginner. But if you wish, you can cope with this "culinary exam." The shape of the dish (as mentioned above) can be taken round or elongated, in the form of a lemon or a torpedo.
For traditional kebb, it is necessary to stock up with lamb and other ingredients (the amount of which is given per 1 kg of meat). These are: a glass of bulgur, two onions, half a teaspoon of various spices (cinnamon, coriander, ginger, cumin, nutmeg, black pepper), 4 pieces of cloves and cardamom, 30 g butter and 20 g olive oil, 100 g pine nuts , salt on your own and one lime.
Cooking kebbe can be done by following this procedure:
- Grind all kinds of spices in a mortar.
- Soak bulgur wheat in a sufficient amount of warm water for half an hour.
- Pass the lamb through a meat grinder, and separate 1/3 of the eye. The remaining mass is subjected to repeated grinding. Then “season” it with spices and salt. Add squeezed wheat to this, knead well. Put the minced meat in a cold place.
- Cut the onion and fry until golden in a mixture of butter and olive oil with a third of minced meat (which was put off at the beginning) and nuts. Season the mass with salt and optionally prepared spices, and sprinkle with lime juice (can be replaced with lemon).
- From the minced meat with bulgur, you need to mold the balls (you can wet your hands with water), and in each make indentations, so that thin walls are obtained. Inside, put a filling of grilled chopped meat with nuts and close up.
- Deep-fried prepared kebbe balls with a small amount of vegetable oil.
Additional Information
Earlier in the recipe, the use of bulgur for cooking kebbe was mentioned . What it is, we have already said - special wheat, and it can be bought or replaced with some kind of cereal. But if you wish, you can make bulgur yourself. To do this, wheat needs to be poured with hot water and dried. After which the grains need to be coarsely ground, and then fry in oil. Since the wheat will still be hard, it needs to be boiled a little and only then used for cooking.