Once you try this unusual dish once, it will become a frequent guest at your holiday table. Mistresses think about what kebbe is and how to cook it properly. Juicy and tender food will conquer even the most sophisticated gourmet.
Material Content:
Kebbe - what is it?
Kebbe is a traditional dish representing Lebanese cuisine. Oriental food is a long oblong meat sausage stuffed with peculiar contents. The sausage shell is traditionally made from lamb minced meat and is filled with bulgur, pine nuts and spices. Then it is thoroughly fried on each side.
In the modern world, kebbe is cooked with a variety of fillings, including mushrooms, potatoes, vegetable roasts, poultry and fish.
Served as an independent hot snack, but sometimes supplement the dish with a side dish of vegetables and spicy sauce.
Using the attachment in a meat grinder for cooking kebbe
Modern models of meat grinders are equipped with special nozzles, which are thin hollow tubes. They are easy to use and in minutes will help you reproduce a perfectly even kebbe shell.
The kebbe nozzle consists of two parts. One part has a truncated cone, the other part is a circle with a convex relief. It is necessary to connect the part into a single whole, and the nozzle for cooking kebbe is ready. The circle should be fixed on the body of the meat grinder by removing the knife and grill. Then from above it is necessary to put on a cone, which will make the meat shell for kebbe.
To get the meat shell stuffing should be done in advance. The finished mass is loaded into an electric meat grinder and passed through a special nozzle.Gently fill the resulting meat tube with the filling.
Pork kebbe
A hearty dish contains a lot of meat, so men will like it and will be highly appreciated at a men's feast or bachelor party.
Ingredients:
- pork - 1.2 kg;
- onion - 2 pieces;
- bulgur - 300 g;
- pine nuts - 60 g;
- lime - 1 piece;
- salt and spices to taste.
Cooking:
- Bulgur pour warm water and set to swell for 22-24 minutes. Separate it from the liquid and squeeze.
- Release the onion from the husk, chop 1 piece into small squares and dump onto a frying pan moistened with oil. Fry for 3-4 minutes until a golden crust is formed.
- Make minced meat from pork. Divided into 2 parts. Add the first to the pan to the onion and fry for 7-9 minutes.
- Free pine nuts from the shell, pour into a red-hot greased frying pan and fry for 3-4 minutes.
- Pour the fried minced meat with onions and nuts into a bowl. Add salt and spices, squeeze lime juice. Stir gently. Place the container in a dark place for 13-14 minutes.
- Pass the onion through a meat grinder and mix with the second half of minced meat.
- Pass the soaked bulgur through a meat grinder, stir with spices and minced meat. Stir everything for 16-18 minutes until smooth.
- Attach the kebbe nozzle to the body of the meat grinder, pass the meat mass through it. When the shells appear, tear pieces 9-11 cm long and lay on a tray.
- Stuff the cold stuffing into the shell. Make sure that there are no gaps. Gently pinch the edges of the sausages.
- Put the dish in a skillet covered with oil and fry for 18-21 minutes. You can cook the dish on the grill or deep-fried.
The traditional recipe includes cinnamon, cloves, ginger, pepper, cardamom. If you are not a fan of spicy oriental cuisine, then you can limit yourself to adding only pepper.
Chicken Recipe
Variation of dishes using chicken meat will amaze with tenderness and aroma. It does not contain a lot of fat, so it can be included in the menu of children and the elderly.
Ingredients:
- chicken breast - 1.2 kg;
- onion - 2 pieces;
- corn grits - 120 g;
- butter - 60 g;
- pomegranate juice - 80 g;
- vegetable oil -80 g;
- salt and spices to taste.
Cooking:
- Pour corn grits with water and set to swell for 11-13 minutes.
- Cut the breast and make minced meat. Separate 1/3 part, put the rest of the meat on the shell.
- Release the onion from the peel and cut 1 piece into slices. Put it on a hot frying pan, drizzle oil and fry for 4-6 minutes. Add the stuffing for the filling, fry for another 3-4 minutes. Pour pomegranate juice, simmer for 2-4 minutes. Put the mixture in a bowl and set to cool.
- Thoroughly mix the remaining onion, minced meat, cereal, salt and spices in a food processor in a homogeneous mass.
- Make mince balls, then flatten them and roll them out. Put the cold stuffing in the middle, pinch the edges and give an elongated shape.
- Melt the butter in a pan and fry the kebbe on all sides for 16-18 minutes.
When serving, you can pour the kebbe with pomegranate or tomato juice.
Cooking from potatoes
The recipe is simple and very popular, since such a meal is relevant as an independent dish.
Ingredients:
- lamb - 550 g;
- onion - 2 pieces;
- potatoes - 350 g;
- tomato - 2 pieces;
- vegetable oil - 50 g;
- salt and spices to taste.
Cooking:
- Rinse the meat in cool water, cut into small cubes and make minced meat.
- Release the onion from the husk. Finely chop 1 piece and fry in vegetable oil for 3-6 minutes.
- Stuff the minced meat and onion. Add salt and spices.
- Wash the potatoes, pour warm water and cook for 21-23 minutes. Drain, cool vegetables and peel.
- Scald the tomato with boiling water for 13 seconds, pour ice-cold water. Make side cuts and separate the pulp from the skins.
- Mashed potatoes and tomatoes. To salt.
- Using a nozzle, make meat tubes 12-13 cm long. Fill them with potato filling. Carefully pinch around the edges so that the contents of the sausages do not fall out.
- Heat the pan, add oil to it and fry the kebbe for 16-18 minutes, carefully turning over.
Finish the kebbe with a sprig of basil or cilantro. Serve with cereal bread and cheese sauce.
Options for stuffing for kebbe
In addition to the traditional cooking options for this dish, there are many variations. Each hostess chooses the recipe for the filling that her family loved.
Cheese and mushroom filling
Ideal filling for a buffet or feast.
Ingredients:
- hard cheese - 200 g;
- champignons - 300 g;
- onion - 1 piece;
- vegetable oil - 30 g;
- salt and spices to taste.
- Wash the mushrooms in cool water, cut into squares and fry for 7-9 minutes in a greased skillet.
- Grate cheese on a coarse grater.
- Free the onions from the husks, chop into cubes and fry in a greased skillet for 4-6 minutes.
- Place mushrooms, onions, cheese, salt, spices in a blender and stir until smooth.
If you prefer dry filling, then you should choose chanterelle mushrooms. They make kebbe airy and very tender.
Rice and cranberry filling
This filling is suitable for kebbe, which are served at children's parties and celebrations. Cranberries will make the dish not only tasty, but also healthy.
Ingredients:
- rice - 200 g;
- cranberries - 70 g;
- sugar - 80 g;
- pine nuts - 50 g;
- vegetable oil - 30 g.
Cooking:
- Rinse thoroughly in cool water, put in a pan, pour boiling water and cook for 22-23 minutes. Drain the liquid, cool the rice.
- Rinse cranberries, grind in a blender with sugar.
- Free pine nuts from the shell and fry in a pan moistened with oil for 4-6 minutes.
- Mix rice, cranberries, and nuts in a bowl.
Apple filling
Piquant apple filling will add a unique taste.
Ingredients:
- apples - 200 g;
- chicken breast - 200 g;
- vegetable oil - 50 g;
- salt and spices to taste.
- Wash apples, peel and seeds, grate on a coarse grater.
- Make minced meat from chicken breast. Stew it with apples in an oiled pan for 8-9 minutes.
- In a blender, mix the apple-meat mixture with spices.
To give the dish a pleasant acidity, you can add a few drops of lemon juice.
Kebbe is a national oriental dish appreciated by people around the world. A variety of fillings allows you to experiment, which adds more and more variations to this dish.
