Sunday, 17 January 2016

Arabic Kubbeh Recipe

Arabic Kubbeh

Kubbeh is an popular Arabic dish.
 It is much-loved dish throughout the Middle East  made of Bulgar (cracked wheat), minced onions, and finely ground lean beef, lamb, goat or camel meat with Middle-Eastern spices like cinnamon, nutmeg, clove, allspice.

A Syrian soup known as kibbeh kishk consists of  stuffed kubbeh in a yogurt and butter broth with stewed cabbage leaves. Fried, torpedo-shaped kubbehs have become popular in Haiti, Dominican Republic and South America – where they are known as quipe or quibbe – after they were introduced by Lebanese, Syrian, and Palestinian immigrants in the early 20th Century


For kubbeh:

1: Butter 2tbsp

2: Cracked wheat (burghul) 2cups

3: Lamb mince 500g

4: Onion 1 (finely chopped)

5: Salt as per taste

6: Allspice as per taste (ground)

7: Cumin powder 1/2 tsp

8: Red chili 1/8 tsp

9: Water 1/2 glass

For filling:

1: Lamb mince 200g

2: Olive oil 1tbsp

3: Onion 1 (finely chopped)

4: Black pepper 1tsp (ground)

5: Allspice as per taste (ground)

6: Salt as per taste

7: Pine nuts 1/2 cup



In a large skillet  heat the butter and olive oil, add onion and saute till onions are transparent. 
Add the meat and cook till it changes the colour and is no longer pink, add pine nuts and cook another 2 – 3 minutes, add spices and mix very well, cook another 3 – 5 minutes or till all the water or oil dried up, take it off the heat and let it cool off.


In a bowl add cracked wheat (burghul) and fill with water till wheat is covered, let the cracked wheat soak until it begins to soften; about 20 – 30 minutes.  Drain in a fine sieve, pressing out as much of the water as possible, and set aside.
Place the lamb in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix, remove and set aside.
Shape 1/4 cups of kubbeh into balls using damp hands. Hollow out the centers using thumb, and place a rounded teaspoon (or more) of filling inside. Shape kubbeh into ovals. Now deep-fry the kubbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. 
Serve hot.

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