Kebbeh
Raw Ingredients
Shaping dough into little balls
Hollowing the middle
Stuffing
Shaping
Complete!
The recipe makes approximately 34 kebbeh the size of a ping pong ball
Ingredients for the kebbeh shell:
500 g minced meat (I used beef)
1 C fine cracked wheat (bulghur)
1 C warm water
1 t.s of each : coriander powder, cumin powder, 7spices
1/2 t.s of each: black pepper, paprika
2 t.s of each: salt, ground cardamom, ground cinnamon
Preparation of the shell:
Grind the cracked wheat (bulghur) in a food processor to powder consistency (this step is optional. It will make the shell smoother but won’t effect the taste)
Soak the cracked wheat in 1 C warm water for 30 minutes
Add the spices to the cracked wheat and incorporate well
Add the ground meat and knead for 5 minutes
Refrigerate while you prepare the kebbeh stuffing
Ingredients to the kebbeh stuffing:
250 g minced meat
3 TBS pine nuts (or more if you like)
1 t.s olive oil
1 onion shredded
1/2 t.s each coriander powder, cumin powder, 7spices
1/4 t.s black pepper, paprika
1 t.s ground cardamom and ground cinnamon powder
1 t.s salt if NOT adding the sumaq and pomegranate molasses. If adding them, 1/2 t.s salt is enough
1 t.s sumaq (optional)
1 t.s pomegranate molasses (optional)
Method:
Fry the pine nuts in olive oil until brown
In another pan, cook the shredded onion WITHOUT oil until it dries and starts sticking to the pan
Add the minced meat to the onion and mix the spices in
Add the fried pine nuts
Add the sumaq and pomegranate molasses if using
Let cool before shaping the dough and stuffing the meat mixture in
Assembly and Cooking:
Divide the shell dough into approximately 34 ping pong size ball
Prepare a bowl with cold water to dip your fingers in before hallowing the dough.. otherwise the dough will be too sticky to shape
Shape each ball into a little basket and stuff it with the ground meet mixture
Close the basket and dip your fingers in the cold water to smoothen and shape the kebbeh
Deep fry the kebbeh in hot oil
Or brush the kebbeh generously in oil and bake in 190 C (375 F) for 10 minutes then turn the kebbeh over and continue baking for an extra 5 minutes