SYRIAN KIBBEH

Satu lagi juadah berbuka yang saya gemar dan tidak pernah miss, Kibbeh. Kibbeh ini popular di Syria, Iran, Iraq dan bleh dikatakan di kebanyakan negara teluk. Kibbeh menggunakan gandum khas yang dinamakan burghol dan bleh didapati di kebanyakan kedai runcit Arab. Seperti kroket, kibbeh biasanya berintikan daging atau kambing.

Kibbeh sedap dicicah dengan hummus

Kibbeh

Ingredients

• 500 g finely minced meat (lamb or beef)
• 400 g fine burghol
• 1 onion, grated
• Salt and pepper
• Vegetable oil for deep frying
• 100 g coarse minced meat
• 50 g pine nuts
• 1 onion chopped fine
• 1 tbsp veg oil

Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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