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Ingredients
- Serves 6 people
dough:
1 kg beef mince (no-fat)
1 kg dry bulgur (before soaking) - a type of cereal grain
1 tsp cinammon powder
1 tsp salt
½ tsp black pepper powder
1 tsp marjoram (finely ground)
1 tsp dried mint leaves
1 tsp dried basil leaves
1 tsp dried rose petals
1 ½ tsp cumin
1 large onion (grated and drained)
fillingL
500 g fatty beef mince
1 large onion (finely diced)
4 tbsp oil
¼ cup pine nuts
½ tbsp cinnamon
¼ tbsp black pepper
yyogurt salad:
2 cloves minced garlic
2 cups yogurt
2 shredded cucumber
1 tsp dried mint leaves
fresh mint leaves (for garnish)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Baked Kebbah
Kebbah or kibbeh is a tasty meatball or patty that's well loved by both the young and old. It's stuffed full of aromatic spices and ground meat, and encased in a shell made of Bulgur (oats), sweet onion and earthy herbs. Stuffing these little patties is a fun activity for you and your family alike, and it's actually a rite of passage for many Middle Eastern women, Pair it with a refreshing dip like yogurt or tahini sauce and you're good to go!
- Easy
- 30 min
- 40 min
- 10 min
- 6 steps
- 22 Ingredients
- Easy
- 6 steps
- 22 Ingredients
- 30 min
- 40 min
- 10 min
Instructions
-
Soak burghul
- Soak burghul for 30 minutes in room temperature water or until its soft and has no crunch to it. Drain extremely well from all water. This is a very important step as it guarantees a firm dough.
-
Combine beef, aromatics and burghul
- Combine the beef, burghul, spices, salt, grated onion and mix well. For a smoother Kebbeh, you can place in a food processor and process it for a couple of minutes.
- You will need a tablespoon of cold water or 2, if the dough dry. At this point, place, the Kebbeh dough in the friedge to get chilled for 30 mintues before handling.
-
Make kebbah filling
- To make the filling, sauté the onion in the oil for a minute or two before adding the beef mince and the spices. It is important to keep stirring, as we do not want the mince to get lumpy. We want it to be crumbly.
- Fry the pine nuts or roats them and add them to the stuffing. Put aside for later.
-
Prepare kebbah for baking
- Lightly grease a pie non-stick baking tray with ½ tablespoon olive oil.
- Press half of bulgur mixture evenly onto bottom and press well creating a ½ cm thick layer. Continue pressing till the dough has reached the up side of the plate (up 1 cm). Spoon filling evenly over bottom layer.
- Spoon remaining bulgur mixture over filling and spread to cover, smoothing top.
- Make hole in the middle and fill with olive oil.
- Brust top with remaining olive oil and score in a crosshatch pattern with a sharp knife.
-
Bake kebbah
- Bake kebbah in middle of oven until cooked through for 35 to 40 minutes.
-
Make salad
- For the salad mix, add the minced garli with the yogurt, shredded cucumber, dried mint leaves, salt and garnish with fresh mint leaves.
Plate and Serve!
Ingredients
- Serves 6 people
-
dough:
1 kg beef mince (no-fat)
-
1 kg dry bulgur (before soaking) - a type of cereal grain
-
1 tsp cinammon powder
-
1 tsp salt
-
½ tsp black pepper powder
-
1 tsp marjoram (finely ground)
-
1 tsp dried mint leaves
-
1 tsp dried basil leaves
-
1 tsp dried rose petals
-
1 ½ tsp cumin
-
1 large onion (grated and drained)
-
fillingL
500 g fatty beef mince
-
1 large onion (finely diced)
-
4 tbsp oil
-
¼ cup pine nuts
-
½ tbsp cinnamon
-
¼ tbsp black pepper
-
yyogurt salad:
2 cloves minced garlic
-
2 cups yogurt
-
2 shredded cucumber
-
1 tsp dried mint leaves
-
fresh mint leaves (for garnish)
Nutrition
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