Kebbeh

Kebbeh

Main Course 721 Last Update: Aug 25, 2021 Created: Aug 02, 2021
Kebbeh
  • Serves: 8 People
  • Prep Time: 120 min
  • Cooking Time: 45 min
  • Meal: Lunch
  • Cuisine: Lebanese
  • Difficulty: Hard
Print

Succulent Kebbeh with extra virgin olive oil

Ingredients

  • MEAT DOUGH:

  • FILLING:

Directions

FILLING:

  1. In a large pan, over medium-high heat, sauté pine nuts with olive oil, until they turn yellowish and remove from heat.
  2. Sauté onions until soft, about 5 min, and remove from heat.
  3. Mix pine nuts and onions and add 1/2 teaspoon salt and 1/2 teaspoon cinnamon.

MEAT DOUGH:

  1. Preheat oven to 180 degrees Celsius.
  2. Wash the bulgur wheat in cold water; drain the water and leave the bulgur to drain for an hour in a sieve.
  3. In a food processor, grind the meat with 2 teaspoons of salt and one spoon of flour, until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In a bowl, knead the dough for a few seconds.
  4. Mix the grinded meat with the rest of the bulgur wheat. Add 1/2 teaspoon of sweet pepper, 1/2 teaspoon of hot black pepper, 1/2 teaspoon of cinnamon, and mix them very well with your hands.
  5. Divide the kibbeh dough in half. Spread olive oil in the pan. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan. Next, spread the filling on top of the base layer. Finally, spread the remaining kebbeh mixture on top, pressing down a bit with wet hands to smooth the top.
  6. Using a knife, cut deep slices to divide the kibbeh in the pan into 8 even slices, then decorate it by drawing diagonal lines into the top layer, creating diamond shapes. Pour 1/4 cup of Zejd EVOO on top of the kibbeh.
  7. Bake in a 180 degrees celsius oven for 40 minor until the edges are golden brown

Kebbeh



  • Serves: 8 People
  • Prep Time: 120 min
  • Cooking Time: 45 min
  • Calories: -
  • Difficulty: Hard

Succulent Kebbeh with extra virgin olive oil

Ingredients

Directions

  1. -FILLING:
  2. In a large pan, over medium-high heat, sauté pine nuts with olive oil, until they turn yellowish and remove from heat.
  3. Sauté onions until soft, about 5 min, and remove from heat.
  4. Mix pine nuts and onions and add 1/2 teaspoon salt and 1/2 teaspoon cinnamon.
  5. -MEAT DOUGH:
  6. Preheat oven to 180 degrees Celsius.
  7. Wash the bulgur wheat in cold water; drain the water and leave the bulgur to drain for an hour in a sieve.
  8. In a food processor, grind the meat with 2 teaspoons of salt and one spoon of flour, until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In a bowl, knead the dough for a few seconds.
  9. Mix the grinded meat with the rest of the bulgur wheat. Add 1/2 teaspoon of sweet pepper, 1/2 teaspoon of hot black pepper, 1/2 teaspoon of cinnamon, and mix them very well with your hands.
  10. Divide the kibbeh dough in half. Spread olive oil in the pan. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan. Next, spread the filling on top of the base layer. Finally, spread the remaining kebbeh mixture on top, pressing down a bit with wet hands to smooth the top.
  11. Using a knife, cut deep slices to divide the kibbeh in the pan into 8 even slices, then decorate it by drawing diagonal lines into the top layer, creating diamond shapes. Pour 1/4 cup of Zejd EVOO on top of the kibbeh.
  12. Bake in a 180 degrees celsius oven for 40 minor until the edges are golden brown

Share Recipe on

You may also like

Add Your Comment

Author House of Zejd houseofzejd@olivetrade.com House of Zejd

What grew over two centuries as a family heritage of pressing locally sourced olives from the northern hilly Beino landscape took on a full modernistic vocation in 2004, giving rise to Olive Trade and it's coveted Zejd brand. Zejd, the phoenecian word for oil, includes a unique line of Lebanese, premium, organic extra virgin olive oils as well as a range of naturally infused oils, all produced with conscientious support to local farmers, and the utmost respect of land and environment.

Stay With US

Newsletter

Sign up to receive email updates on new recipes.