Saturday, April 16, 2016

Meat Kebbah Recipe

Meat Kebbah
Meat Kebbah

Try this easy Meat Kebbeh recipe to prepare for all occasions. You can serve as either part of the main course, or as appetizers.

Preparation Time: 40 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 5 persons

All you need

1kg minced lamb meat, lean, divided
250 gm burgul
11/2 tsps salt
1 1/2 tsps al alali Ground Black Pepper
1 tsp al alali Ground allspice
1/4 tsp cumin
2 medium onions, 1 finely chopped, & 1 coarsely chopped, divided
1/2 cup toasted pineseeds (optional)
2 tbsps olive oil
vegetable oil for frying

Directions

  1. In a medium bowl, soak burgul for 30 minutes in cold water, remove excess water by squeezing through thick paper towel or cheese cloth
  2. In a medium bowl, mix meat, coarsely chopped onion, 1 tsp salt & 1 tsp al alali Ground Black Pepper. Mix well until dough becomes firm
Prepare Kebbah Stuffing
  1. In a medium frying pan, saute finely chopped onion in olive oil, add pineseeds
  2. Add minced lamb meat and mix.
  3. Add al alali Ground Allspice, salt, al alalai Ground Black Pepper and cumin
  4. Cook until meat is light brown, set aside and allow to cool for 10 minutes
Form Kebbah & Fry
  1. Form a hollow ball from the burgul dough. Add the meat mixture and seal the ball
  2. In a pan, fry Kebbah for 10 minutes or until golden brown. Drain on paper towels
  3. Serve hot and enjoy!
Source: al alali

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