Beef, Lamb and Bulgur Kebbeh
6 servings
80 minutes
Kebbe is a refined dish with deep historical roots, popular in Middle Eastern cuisine. It consists of crispy fried pastries made from a mixture of lamb, beef, and bulgur with a fragrant meat filling. Bulgur adds texture and a light nutty note, while spices like allspice, cinnamon, and pine nuts enhance the rich flavor. Kebbe not only delights with its aroma but also carries special symbolism: it is prepared for holidays, family celebrations, and gatherings, making it an embodiment of culinary heritage. It is served with yogurt and fresh mint, creating a balance between the crispy crust and the softness of the filling. This dish is perfect for entertaining guests or for a cozy dinner, revealing the depth of Eastern culinary traditions.
1
For the filling, heat oil in a pan over medium heat, add 1 medium chopped onion and sauté until translucent, add minced meat and, breaking it up with a spatula, cook for about 7 minutes until the meat turns white. Add salt, allspice, and cinnamon, and sauté, stirring, until the meat turns brown, about 4 minutes. Transfer the filling to a bowl, add the toasted pine nuts, and let it cool.
- Olive oil: 1 tablespoon
- Onion: 2 pieces
- Ground beef: 300 g
- Salt: to taste
- Allspice: to taste
- Cinnamon: to taste
- Pine nuts: 0.3 glass
2
To prepare the coating, rinse the bulgur, squeeze out excess water and place it in a large bowl. Add salt, allspice, cinnamon, pepper, and 1 small chopped onion. Set aside. Make minced lamb by grinding it twice in a meat grinder. Add the minced meat to the bulgur and knead well with your hands for about 5 minutes. Cover the bowl with a clean towel and set aside.
- Bulgur: 1.5 glass
- Salt: to taste
- Allspice: to taste
- Cinnamon: to taste
- Onion: 2 pieces
- Lamb: 700 g
3
Take 3 tablespoons of minced meat with bulgur to make a flatbread. Place 1.5 tablespoons of filling in the center of the flatbread, moisten your hands with water, carefully close the filling inside, and shape it into an egg-like kebbe. Place the kebbe on a plate covered with a slightly damp clean towel. Seal. Repeat with the remaining minced meat and filling.
- Bulgur: 1.5 glass
- Ground beef: 300 g
4
In a deep pot, heat vegetable oil for frying and fry the kebbe in batches until golden brown.
- Olive oil: 1 tablespoon
5
Place some yogurt and kebbe on a plate, garnishing with mint leaves and a drop of olive oil.
- Yoghurt: 100 ml
- Olive oil: 1 tablespoon
