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Ingredientes
- Beef, [cleaned but same fat as a burger], fine minced through the grinder 2 kg
- Brown Burgul, [Soaked one minute in water then dried well and tossed in a little olive oil to stop it from growing] 2 kg
- Onion, grated with large grater attachment of by hand. 400 grams
- Lebanese spice mix 40 grams
- Nutmeg whole grated 1 pc
- Salt Taste
- Olive oil for shaping As needed
- Filling
- Beef, fine grind â same as above 1.5 kg
- Onion, minced brunoise 400 grams
- Lebanese spice mix 10 grams
- Nutmeg, grated Taste
- Pine nuts, fried or toasted golden brown color 100 grams
- Sumac 20 grams
- Salt Taste
Direcciones
- Method:
- 1. Keeping everything very cold for the outer shell, send all ingredients through fine mince of meat grinder twice. Mix further to make the mixture as even as possible.
- 2. Saute for filling #11 onions until starting to brown and add the meat and cook together until well done. Add the pinenuts and when finished let the mixture cool before adding all the spices.
- 3. To make the kebbe, shape the outer shell and spoon in the filling.
- 4. Fry the kebbe crispy and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 40 servings | |
| Calories 2 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 0.06g | 0% |
