If you want to experiment with meat dishes according to recipes of the peoples of the East, then you need to cook kebbe. What it is?
Small meatballs from meat (usually lamb) and bulgur, which are stuffed with
pine nuts with butter. This is a Lebanese recipe. In Arabic, this word means "dome." There are various types of kebbe - what it is, you can understand by imagining hollow meatballs. They are given various forms, made of different meat, vegetables and fish, and also stuffed with a variety of fillers.
Lebanese kebbe - what is it and how to cook?
Regarding the form that this dish is given to, we can say that it is very different. Below is a kebbe recipe (what it is, you can understand not only theoretically) in the form of meatballs with a filling.
There are kebbe in the form of pies stuffed with minced meat. In this case, the meat is simply baked, decorated with
pine nuts and onions on top. There are recipes for this dish of raw lamb (in this case, it is plentifully flavored with spices: chili, basil and mint). Salmon is used to make shrimp kebbe, and mashed potatoes are stuffed with cheese and spinach. In Syria, this dish is prepared from beef and special matzah flour. The kebbs are very crispy and golden. In this country, the preparation of this dish is considered art.
Cooking kebbe
Twist four hundred and fifty grams of lean mutton in a meat grinder (cut it into slices first). Take two hundred and thirty grams of fine bulgur and
before making kebbe, soak for ten minutes in salted cold water. Also grate or chop one onion in a meat grinder. You will also need spices: ground pepper, chili and ground cinnamon. They need to take a quarter teaspoon. For the filling you need a pack of room temperature oil, a whole spoon of ground cinnamon, salt and eighty grams of
pine nuts. Fry the
nuts until golden brown, making sure that they are not burnt. Soaked bulgur should be wrung out. Sometimes this is not required if the cereal absorbs all the liquid. In any case, you need to decant the water and add chopped onions and spices to the bulgur. Knead the minced meat with the hands well with the lamb, again pass through the meat grinder and put in the refrigerator for an hour. In the meantime, cook the filling. Rub the oil mixed with cinnamon, pine nuts and salt in a mortar and, having rolled into a sausage with a plastic
wrap, put in the refrigerator. You can also add fried onions to the filling, about half of the onion. Form a kebbe shell from chilled minced meat as follows: blind the ball, make a recess in it with your thumb (the shell should be thin enough), put the filling and, turning the edges, make round or oval smooth meatballs. The meat keeps its shape better, the colder it is. Therefore, get the minced meat out of the refrigerator in parts. Now there are two options for bringing kebbe to readiness: baking in the oven or deep-frying. In the first case, it will take about twenty minutes. Ready-made kebbe with natural yogurt sauce are very tasty.