Deep Fried Kebbeh
Ingredients for filling:
3 pounds of top sirloin
2 onions
1 table spoons butter
1 cup of walnuts (you can use also pine nuts)
1 tea spoon all spice
1/2 tea spoon cumin
1/2 tea spoon paprika
1 tea spoon black peppers
Salt to taste
Preparation for filling:
I like to start by rinsing the walnuts really well with warm water, usually I let sit in water for about 5 minutes.
Drain well
Chop to a medium size (preferably on a cutting board, not by food processor)
I like to roast the walnuts with a little of olive oil (it enhance the flavor in it)
I like to make my own my own ground sirloin, (also you can buy it ready grind)
You can control how fine you like you beef to be
It is better to have a fine grind
I usually leave it until it form a ball on one side
Add ½ of the seasoning to it
Cut-up the onions in large pieces, place in the processor
Now I like to add the other ½ of the seasonings
Mix the onions with the meat, cook until well done with a 2 tea spoons of better.
Add walnuts and mix
Ingredients for kebbeh:
To make about 50 pieces
3 pounds of top sirloin beef (well trimmed)
1 1/2 pound fine bulgur
3 onions
2 tea spoon all spice
1tea spoon black peppers
1 tea spoon paprika
1/2 cumin
Oil for deep fry
Preparation:
Wash the bulgur and drain, set aside
Start by grinding the meat
Mix bulgur with the meat to create kind of dough
Add all the seasoning and the onions, you can cut it in large pieces, it will be fine when it’s in the grinder
Let it all run once through the grinder
It comes out all mixed just perfect
Worke it like a dough
Fill in a bowl of cold water, Wet your hand for easy handling
Make a small ball
Start working it in round motions to create a pocket
Make it large enough to fit the ground beef that you cooked earlier
It will take a little practice to make it even
Fill in the prepared ground beef
Push down a little with your finger so you can close it
You can turn it softly in your hands to start closing, (it takes a little practice)
Dip your hand in water very lightly and shape it
Now it is all ready to be deep fried
Pre heat the oil, fry until golden brown
Garnish and Enjoy!
Afaf, I was going to ask you for this recipe and perfectly executed step-by-step photos and instructions for Christmas. And here it is 8 months early.
THANK YOU! Merry Syrian Christmas!
Anyone reading this — you have no idea how good this is until you taste it. As good as it looks, multiply it by 10. Then lick your lips with excitement.
Yeah, that’s right. Kebbeh is the new meatball.
Special food always made for special people!!
These detailed photos are AWESOME. I’ve seen you make them in person, and I KNOW how much work they take, but they are so DELICIOUS and worth it.
Special food always made for special people!! And yes it was worth it making it for you guys 🙂
Came across your blog through TasteSpotting…I can almost taste these kebbeh — they look AMAZING, and I’m drooling all over my laptop. I hope one day I’ll be able to muster up the courage to try this recipe!
Marhaba Afaf
what a beautiful presentation for preparing the Kibbee
very nice photos and stuffing. thanks for sharing .
I was wondering if you received my Walima ‘s invitation???
thanks
that looks great! I like the use of walnuts, I need to try it that way as I usually use pinenuts in mine
yum yum yum my fav
thanx
[…] Check out Afaf’s pictures on making Kebbeh here. If you’d like to try making Kebbeh at home, get the recipe and illustrated directions on Afaf’s web site. […]
episode 48 :: giving thanks « my life as a foodie said this on November 24, 2009 at 1:07 pm |
Hi , This is very delicious recipe i love to make it soon. But i wanna ask about grinder, where can i find same like yours? thanks..