Kebbeh_dough_bags_koufaf. Kebbeh/kubbeh/kibbeh is a middle eastern recipe. The kibbeh dough consists of bulgur and clean, no fat, and very finely minced beef. A wide variety of kebbeh maker machine options are available to you, such as warranty of core components, local service location, and key selling points.
Kebbeh is a Middle Eastern Levantine dumpling dish traditionally made of bulgur (smashed wheat), minced onions and finely ground Handmade Food Recipe.
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Referring to a bag of Dough.
You can Have Kebbeh_dough_bags_koufaf using 16 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Kebbeh_dough_bags_koufaf
- What You needis 1 kg of fine bulgur.
- It's 1 kg of fat free meat.
- Lets Go Prepare 1 of big onion.
- It's 10 of fresh basil leaves.
- Lets Go Prepare 1 tsp of 7spices.
- It's 1 tsp of cumin.
- Lets Go Prepare 1 tsp of chilli paste.
- Lets Go Prepare 1 tsp of salt.
- It's of Filling ingredients :.
- Lets Go Prepare 1/2 kg of minced meat.
- What You needis 2 of big minced onions.
- It's 1/4 cup of toasted pine nuts.
- Lets Go Prepare 1/2 tsp of sweet pepper.
- Lets Go Prepare 1/2 tsp of 7spices.
- It's 1/2 tsp of salt.
- What You needis 1 tsp of ghee.
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Kebbeh_dough_bags_koufaf step by step
- Dough preparation: drain and rinse bulgur and keep aside.
- Grind meat with a blender until it softens.
- Grind onion with spices and basil.
- In a suitable bowl, add bulgur grounded meat, onion mixture, chilli paste and salt.
- Rub with hands or put thur a blender until you have a dough.
- Filling preparation: in a suitable pan, add ghee, then onion and stir until golden.
- Add minced meat and cook thur.
- Add pine nuts, spices and stir.
- Turn off the stove and leave allow to cool.
- Kebbeh bags preparation: divide the dough into equal balls.
- In each ball, form a small hole in the middle and stuff with the filling then close horizontally. (as shown).
- Brush a oven tray with ghee and place the kebbeh, then bake.
- Serve hot along side green salad, raddish zest, lentil soup, or yogurt-cucumber salad..
- By: Basma Chougari.
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