Kebbeh Recipe October 12 2014

Ingredients

Method

Kebbeh Shell
  1. In a medium bowl, soak burghul.
  2. Remove and drain, place aside.
  3. Process topside in a food processor, then remove.
  4. Process onion 1 tsp salt and 1 tsp pepper in processer.
  5. In a large bowl combine topside, onion mixture and burghul, knead until dough like consistency, you may need to add some water to get the desired consistency. Place mixture aside, covered.
    Kebbel Filling
    1. In a medium frying pan, sauté the finely chopped onion in olive oil.
    2. Add the minced meat and chop well with wooden spoon or spatula.
    3. Add allspice, salt, pepper and dried mint.
    4. Toast the pine nuts separately, then add to the meat mixture. Remove from heat. Allow to cool. Make kebbeh and fry.
    5. Take an egg sized amount of shell mixture and form into a ball, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
    6. Fry in hot oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels.
    7. Makes approximately 2 dozen medium sized kebbeh. Great with yogurt Variation - Kebbeh bi saniyi Using the same filling and shell mixture, in a deep tray, one layer of shell mixture followed by a layer of the filling finished with another layer of shell mixture coat with 1⁄2 cup rice bran oil, cut into squares or diamonds and bake at 180-200C until golden.