Recipe for kebbeh
My take on a delicious homemade kebbeh/kubbeh.
This dish is a Middle Eastern delicacy with a fried “dough” made of bulgur and meat, filled with plenty of warm spices.
Kebbeh
Ingredients
"Dejen"
- 600 gram Veal Tongue if not available, use lamb with a very low fat percentage
- 400 gram Bulgur brown and fine
- Salt
- 7 spices
Fill
- 600 gram Beef
- 4 pcs. Onion chopped
- Spices Kebbeh seasoning, The 7 spices, Sumac & Himalayan salt
Instructions
- Soak the bulgur while you prepare the filling.
- Fry the beef in a pan, and add spices as well as onions and fry together.
- Regarding seasoning, I often eyeball it, as I find it varies greatly how spiced one wants it.
- Personally, I always add more sumac because it tastes really good.
- Then drain the water from the bulgur, and mix the "dry" bulgur thoroughly with the beef to form a slightly mashed mass.
- Next, your Kebbeh needs to be formed.
- I take a small handful of the dough and then wet my fingers with water.
- Start pressing a hollow into the dough with your thumb until you have the shape of your kibbeh, with a hole inside and open at the top.
- Then fill it with the meat mixture and close it up.
- I always press at the ends, so they are more pointed.
- Then fry them in the oil for a few minutes, and they are ready.
- I love Kebbeh with sumac, so I usually sprinkle a bit over the top before eating.
- Enjoy your meal? ♥️