Food and drink, Recipes
Kebbe: what is this dish?
Often in our lives you can find words that are not completely understandable, these are, as a rule, foreign borrowed names of any objects or phenomena. For example, "kebbe" - what does this mean? Often this word refers to the nozzle, which comes complete with a meat grinder. This device is used to produce sausages, and its name was borrowed from the popular food in Asian countries.
Kebbe - what does this mean?
This word "takes" its roots from the Arabic "kibbeh" (dome). The dish is common in the Middle East (Lebanon, Syria, etc.). In form, this treat is meat balls or pies. They are often performed slightly outstretched, like a dome of a minaret, so this name seems to have "stuck".
Kebbe (what this means, we have already found out) is a primordially Arab dish, but there are various variations of it. According to the standard, lamb and special wheat "bulgur" are used for the preparation of this treat. Other nationalities perform kebbe and other types of products. For example, you can replace mutton with poultry meat, pork and beef, and you can also add a mixture of a variety of vegetables, herbs, even fruits and nuts. Instead of wheat, you can use different cereals or rice.
Recipe
Let's consider the basic principles of the performance of the "kebbe" dish: a recipe, photos and tips for preparing a treat are available in the article. The recipe, I must say, is quite difficult for a beginner. But if you want you can cope with this "culinary exam". The form of the dish (as mentioned above) can be taken round or elongated, in the form of a lemon or torpedo.
For the traditional kebbe it is necessary to stock up lamb and other ingredients (the amount of which is given per 1 kg of meat). This: 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 of cream and 20 g of olive oil, 100 g of pine nuts , Salt on your own and one lime.
You can perform kebbe preparation following the following order of actions:
- Grind all kinds of spices in a mortar.
- Wheat bulgur soak in sufficient quantity of warm water for half an hour.
- Lamb to pass through a meat grinder, and to separate 1/3 of the eye. The rest of the mass is "subjected" to repeated grinding. Then it "spiced" with spices and salt. Add the squeezed wheat to this place and knead it well. Put the stuffing in a cold place.
- Cut the onion, and fry until golden in a mixture of cream and olive oil with a third minced meat (which was put off at the beginning) and nuts. Mass season with salt and, if desired, prepared spices, and sprinkle with lime juice (can be replaced with lemon).
- From minced meat with bulgur need to fashion balls (you can wet your hands with water), and in each make grooves, so that the thin walls turn out. Inside put stuffing from roasted chopped meat with nuts and cover.
- Prepared kebbe balls to fry in a low-fat vegetable oil.
Additional Information
Earlier in the recipe mentioned the use of bulgur for the preparation of kebbe. What is it, we already said - special wheat, and it can be bought or replaced with some sort of cereal. But if you want you can make bulgur yourself. For this, the wheat needs to be poured with hot water and dried. After that, the grains must be coarsely ground, and then fried in oil. Since the wheat is still solid, it needs to be cooked a little and only then used for cooking.
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