Here is how to cook the kebbeh and do not wait for the will of others
Kubba is one of the Arab oriental dishes that Arab countries are famous for, including Syria, Lebanon, Jordan, Palestine, and Iraq. It is one of the most famous foods in Aleppo cuisine, where the popular popular saying: “Aleppo, Umm Al-Mahashi and Al-Kabab” spread. Preparing the kibbeh is considered difficult for some women, some of them resort to using restaurants and ordering them ready or with the help of women to prepare them for them. The way it is made differs from one country to another in the way of preparation, preparation, presentation, taste and form, as it is presented as a main dish in Arab travel and frequently presented in Ramadan crises.
How to prepare kibbeh
⦁ First, prepare the kubbeh dough.
1 kg of purified bulgur, washed well.
⦁ 1 kg of meat (chopped powder) to make kebbeh.
⦁ large onion divided into quarters.
⦁ salt as desired.
⦁ cup of water with ice (to make kibbeh).
⦁ teaspoon ground cinnamon.
Half a tablespoon of ground spices.
500 g minced meat.
⦁ tablespoon of vegetable oil.
⦁ 5 medium size onions, peeled.
⦁ cup of reddish pine nuts.
⦁ salt as desired.
Half a tablespoon of ground black pepper.
⦁ sprinkle ground flour.
⦁ a pinch of ground cinnamon.
⦁ quarter cup cleaned and red pistachios.
⦁ 6 cups of vegetable oil to fry the Kibbeh discs.
How to prepare fried kibbeh, first kibbeh dough
Soak the bulgur with water for a period of 10 minutes, filter the bulgur and squeeze it with two hands to get rid of water and leave it aside.
Chop the onion with the mincing machine, then add minced meat and chop it again in batches, then remove the meat mixture from the machine and set aside.
Add the meat, salt, spice and cinnamon mixture to bulgur, and crush it in batches with the electric chopper.
Knead the meat and bulgur mixture with hands moistened with cold water, making the dough soft and firm, put the dough in the refrigerator and cover it with a cloth.
We put the oil in the pan, fry the chopped onion and a pinch of salt until the onion is withered, we lift the mixture and add pine and pistachio to it, mix it well and leave the filling aside.
How to make kibbeh tablets
We take a ball of kubba dough the size of an egg, wet our hands with cold water, then touch the surface of the ball between the palms of the hand. Dig the center of the ball with the index finger, slide the finger with the hole until the dough ball becomes empty, smooth the surface, fill the hole with the filling, then close it. Moisten the hands with cold water, tip the tip of the disc to close, and repeat the process with the rest of the kibbeh remaining. We put the tablets in a large dish, put the oil in the pan and then add the tablets one by one and transfer them, stirring the tablets every two minutes until they become brown in all directions. We put the kibbeh tablets in a dish and served hot with yogurt or beetroot salad with tahini or tartar and wellness.