Kebbe - what is it, recipes

What is kebbe

This word, which comes from Arabic, has two meanings. The first and main thing is the name of the meat dish, which is considered traditional in oriental cuisine. The oblong shape makes kebbe sausages similar to pies or cutlets with filling. The shell (dome) is made from minced meat (lamb and bulgur), and the hollow space inside is filled with the second half of the minced meat mixed with pine nuts, after which the kebbe is deep-fried. The second meaning of the word is the attachment in the form of a hollow tube, which comes complete with modern models of electric meat grinders.

Kebbe - what is it?

Kebbe is literally translated from Arabic as “dome” and includes two concepts. The first is a traditional meat dish of oriental cuisine. Kebbes are called meat pies, sausages or cutlets with filling.

Two minced lamb are prepared for it: one with the addition of specially ground wheat (bulgur), and the second with pine nuts. From the first minced meat, a shell is made that resembles a dome (hence the name), which is filled with minced meat with nuts. The meat pies are then fried in oil.

The process of making kebbe cannot be called simple. The attachment for a meat grinder, also called kebbe, will help to greatly simplify it. With its help, it is easy to create hollow shell tubes, which are subsequently stuffed with filling.

How to cook

To make hollow tubes with walls of uniform thickness from minced meat, skill is required. You will also need an attachment for forming the sausage, but even this does not make preparing kebbe an easy culinary process. The technology looks like this: first you need to make minced meat, then change the nozzle, and, loading the finished minced meat into the hole in the meat grinder, squeeze out a hollow tube, which should be filled with filling. It’s worth practicing, choosing recipes with photos, then over time you’ll be able to make neat meat sausages using a useful attachment.

What is a kebbe attachment in a meat grinder?

The set of a modern household device - a meat grinder - contains different attachments. If among them there is a device with a truncated cone, then all that remains is to find a circle with a convexity, connect the two parts - this is the assembled kebbe attachment for the meat grinder. The circle is fixed on the main (metal) block of the device. This is easy to do, but you must first remove the knife and the grid with holes. Next, a truncated cone is put on, which helps to make a hollow meat tube or shell for the filling.

Kebbe attachment in an electric meat grinder - what is it?

Many owners of electric meat grinders, which come with a confuser for kibbehs, do not understand how to use it correctly and what it is generally intended for. Therefore, such a useful thing is often stored in a box as unnecessary.

And housewives who know what a kebbe attachment is in an electric meat grinder and have managed to appreciate its advantages prepare not only delicious cutlets with various fillings, but also homemade sausage.

Kebbe attachment in an electric meat grinder

Therefore, those who have the same part as in the photo are recommended to try it out.

The confuser consists of two parts:

A circle that has an elongated convexity with a rounded end.
A wide truncated cone - it fixes the attachment to the head of the electric meat grinder.

The minced meat that comes out of such a nozzle looks like a tube with thin walls. The same thickness of the shells of all cutlets ensures fast, uniform and high-quality frying.

And due to the fact that all kibbehs are the same size, such a dish is not embarrassing to serve on the holiday table.

Kebbe recipe

Although the form of an oriental dish is almost no different in one recipe or another, the content of each of them helps to enjoy the varied taste of kebbe. The traditional version of the recipe involves the use of lamb, specially processed wheat groats (bulgur), and pine nuts. Over time, the authentic method has undergone changes, so there is a recipe for making kebbe from beef, pork, barley, cheese, mushrooms, vegetables, and the frying process is replaced by baking in the oven or boiling in broth.

How to use: simple kebbe recipe

Recipe for making a simplified version of traditional Arabic kebbe at home:

You will need 500g minced lamb or beef. Grind it in a meat grinder in advance, add salt to taste, as well as other spices - on the tip of a knife, dry chili pepper, ground black pepper and a pinch of dry cinnamon. Mix everything well, do not freeze.
Soak 1 cup of bulgur, round white rice or couscous in warm water for 10 minutes.
Mix the steamed cereal with the minced meat, and add one minced or chopped onion. Knead the resulting mixture on a board or table, wrap it in plastic, and place it in the refrigerator for an hour and a half.
Make the filling in a separate bowl. For it you will need 200g of slightly melted butter, a pinch of salt, ground cinnamon on the tip of a knife and about half a glass of toasted pine nuts (can be replaced with walnuts). Mix the oil thoroughly with the nuts; if you use walnuts, you need to chop them first. Also add salt, cinnamon, cover the bowl with film, and put it in the refrigerator.
Place the minced meat in parts into the meat grinder, after putting the kebbe attachment on it. Cut the emerging sausages to a length of 5–7 cm. Carefully transfer to the board.
All blanks need to be filled with filling. To do this, you need to use a teaspoon, do not compact it too much, so as not to damage the shell. After the workpiece is filled with filling, pinch the edges.
Bake for 30–40 minutes in the oven at a temperature of 200–220 degrees, after greasing the surface of the sausages with melted butter and lightly sprinkling with breadcrumbs.

When serving, sprinkle the finished dish with chopped herbs; in the authentic version, the recipes use cilantro, parsley, dill and green onions are suitable.

With mushrooms

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 1325 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

In its finished form, as well as in taste, kebbe with a crispy crust deservedly claims to be a culinary masterpiece. Cooking a pleasure for meat lovers is very difficult, but the entire process from chopping the meat, preparing the filling to serving is an example of skill, and the mushroom kebbe recipe will help you hone it. To make the meat dish reminiscent of a traditional one, you can make bulgur yourself: soak wheat in boiling water, dry it, grind it and fry the ground grain in a frying pan.

Ingredients:

minced meat (beef) – 500 g;
bulgur – 150 g;
champignons – 250 g;
water – 300 ml;
nuts (walnuts) – 40 g;
mayonnaise – 2 tbsp. spoons;
garlic – 3-4 cloves;
green onions – 30 g;
vegetable oil – 2 tbsp. spoons;
mixture of peppers - to taste.

Cooking method:

Pour water over the bulgur and soak for a couple of hours to swell. Then drain the water, mix the cereal with the minced meat, adding pepper and salt.
Make the filling: chop mushrooms, chop nuts, fry in a frying pan, let the mixture cool. Coarsely grate the cheese, chop the green onions, mix with the cooled mushroom mixture.
Install the nozzle, pass the minced meat, forming meat tubes.
Fill the hole with mushroom filling and seal the edges.
Grease a baking sheet with oil, arrange the meat sausages, bake in the oven for about 20 minutes. Then brush the top with mayonnaise sauce and garlic, leave for another quarter of an hour, reducing the heat to low.

With mushrooms and cheese

Kebbe is a meat dish that is prepared with more than just minced meat inside.

You can also add mushrooms to it in combination with cheese. Many people call this dish European zrazy.

What ingredients will you need?

To prepare kebbe you will need the following ingredients shown in the table below.

Shell	Filling
minced meat – 400 g; bulgur – 100 g; onion – 1 head; Lebanese spices.	fresh mushrooms – 300 g; low-fat cheese – 150 g; onion – 1 head; whole grain flour – 1 pack; eggs – 1 pc.; frying oil; herbs and spices; breadcrumbs.

Step-by-step cooking process

Step-by-step preparation of kebbe with cheese and mushroom filling:

First you need to soak the bulgur (if this is not done, it will be crumbly and will not “glue” the minced meat, which will lead to the rupture of the shell). To do this, you should take an iron container with water and immerse the bulgur in it, and then take it out and gently “squeeze” it out.
Then you need to make a blank for the shell. To do this, you need to grind the minced meat with bulgur in a meat grinder.
Next you should prepare the filling. First you need to chop the mushrooms and onions and cook them in a saucepan until they turn golden brown. Afterwards, grate the cheese into the frying pan, mix the ingredients and let the filling cool.
Then you need to make the cakes (casings) by hand. To prevent the minced meat from sticking to your hands, it is recommended to moisten them with cold water.
After all the pieces are ready, you should put 1-1.5 tbsp of filling in them. l. and pinch the edges. When modeling, it is recommended to give the cutlets an elongated shape.

Next, you need to cook the cooked kebbe in a saucepan, on each side for no more than 5-7 minutes.

Rules for serving dishes, decoration

Before serving, kebbe with cheese and mushroom filling can be decorated with sliced fresh vegetables and herbs.

From pork

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2400 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

The reward for all the trouble will be a meat dish that looks appetizing and tastes juicy. In the East it is made from lamb, another essential component is bulgur, but the authentic recipe has undergone changes. Kebbe began to be made from other types of meat, while modern technology involves the use of a special nozzle. The choice of fillings is another way to please gourmets, so how to prepare a non-traditional version of an oriental meat dish? Choose a minced pork kebbe recipe and get to work.

Ingredients:

pork – 500 g;
bulgur – 250 g;
cheese – 300 g;
green onions – 50 g;
salt, pepper - to taste.

Cooking method:

Soak the cereal in water for several hours, drain in a colander, and allow excess liquid to drain.
Remove fat from pork pulp, mince the meat, add salt, pepper, bulgur. Mix the mixture well and pass through the meat grinder again.
Take a special nozzle, pass the prepared mixture, separate the hollow meat tube of the desired size, using a knife or your hands.
Cut the cheese into thin slices, put chopped onion in the middle, wrap it with a tube, which is used to stuff the hollow hole of the kebbe.
Heat deep fat and fry until golden brown.

Features of use

The sausage attachment for a meat grinder is a very useful and convenient accessory that is quite easy to use. The device is attached instead of a grate to the body of the meat grinder. On the other side, a sausage casing is put on, equal to approximately 2-3 finished sausages. When a meat grinder operates, the minced meat passes through the meat receiver and auger, fills the intestine and forms a sausage, the length of which can vary. For those who like portioned sausages, you can make them 10 centimeters long, and for those who prefer snail sausage, you need to stuff it along the entire length of the casing. The semi-finished product made in this way is placed on a baking sheet and placed in a well-heated oven. During the cooking process, the sausage is periodically poured with dripping fat.

There are many different recipes for this delicious homemade dish, 100% natural, without GMOs and harmful dyes and additives. The preparation process is quite simple, especially since you can buy the intestines already peeled, washed and salted.

From the test

Cooking time: 80 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 4900 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: medium.

Different cuisines around the world can offer amazing recipes that will interest professionals. Amateurs also want to try their hand, so when choosing popular dishes of a particular national cuisine, they are ready to practice and experiment. A successful example of such a discovery was the recipe for kebbe dough, the unsurpassed taste of the “signature dish” of Arab cuisine is ideally emphasized by pomegranate molasses.

Ingredients:

bulgur – 1 kg;
minced meat – 600 g;
egg – 1 pc.;
flour – 2 tbsp. spoons;
pomegranate seeds – 150 g;
onions – 4 heads;
salt, pepper, cloves - 1 teaspoon each;
pomegranate juice – 3 tbsp. spoons;
sugar – 1 teaspoon;
lemon juice – 1 tbsp. spoon.

Cooking method:

Mix pomegranate, lemon juice, sugar, bring the mixture to a boil, cook the pomegranate molasses until thickened for half an hour over low heat.
Soak the bulgur for a couple of hours in three glasses of water, then drain in a colander and allow the remaining liquid to drain.
Place in a blender along with half the volume of minced meat, spices, and beat until smooth. Add egg, flour, mix until elastic dough.
For the filling, chop the onion, fry in a frying pan along with the other half of the minced meat, add cloves, pomegranate molasses, stir, add pomegranate seeds.
Form the dough into a ball the size of an egg, make a hole, add the filling, and seal the edges.
Fry the kebbe on all sides until dark golden brown, about 10 minutes.

What kind of attachment is this?

The presented nozzle in inexpensive and mid-priced models is almost always made of plastic. And the more expensive the device itself, the better and more durable the plastic. Of course, the best option is metal nozzles. Now we need to figure out what kebbe is in a meat grinder and what this attachment looks like. First of all, it should be noted that this is an unusual addition to your meat grinder, since it consists of two parts at once, so your kitchen electrical appliance will have one more part. So, the first part, which is attached to the metal working block, is made in the form of a circle with three large holes. Inside this part there is a large, long, rounded bulge, which forms the cavity of the sausages. The second part is made in the form of a wide, cropped cone. The main purpose of this part is to form walls from minced meat. The wide side is attached to the first part of the nozzle. Their interaction makes it possible to obtain hollow sausages, which are stuffed with different fillings.

If you've never made kebbe sausages, then you should definitely try them. There is nothing complicated in preparing them, the main thing is to understand and understand the kebbe attachment. You already know what it is, so you can please your loved ones with delicious, satisfying meat or dietary sausages. Undoubtedly, your family and guests will appreciate such a wonderful dish and will simply reward you with many compliments and gratitude. And the kebbe attachment will help you with this. A photo of this part for the meat grinder will help you identify it and quickly find it, of course, if you haven’t figured out what it is yet.

With cheese

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2200 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

Chopped meat with crushed wheat, and stuffing inside - these are the most common ideas for those who are interested: kebbe - what is it? Delicious Arabic food, like zrazy, has the shape of an ellipse. It’s not easy to prepare, but if you have a meat grinder at hand, then using the attachment you can handle the workpiece and make kebbe with mushrooms and cheese. The main secret is to soak and then squeeze out the bulgur very carefully, then it will be easier to stuff the tube.

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Ingredients:

lean meat – 500 g;
wheat or barley groats – 200 g;
cheese – 250 g;
mushrooms – 150 g;
salt - a pinch;
saffron, pepper - to taste.

Cooking method:

Soak the cereal overnight, mix with minced meat, salt and pepper.
Finely chop the cheese and mushrooms, add saffron and salt.
Install the nozzle, take a mixture of minced meat and cereal (a ball the size of an egg), squeeze out a tube, stuff the shell with cheese and mushrooms. Seal the edges, deep-fry (fat, oil) until golden brown.

What happened first?

Kebbe - what was it originally, where did such an unusual name come from? And from the very beginning it was a delicious and very popular Arabic dish, the name of which comes from the well-known lula kebab, which is prepared from pepper, salt, onions, lamb fat and meat. Small tube sausages are made from these products, they are placed on skewers and then fried like a shish kebab over hot coals. That is why the names of these dishes are similar. But if previously everything was done by hand, today, thanks to special attachments, the kebbe dish is prepared quite simply and quickly. You can fully understand what kebbe is in a meat grinder and the essence of its work only after you use it.

From potatoes

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 1560 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: medium.

A tasty meat dish, which is well known in the East, can be made healthy, as proven by the recipe for potato kebbe in a meat grinder. The taste of the modern version is somewhat different from the traditional one, but this does not detract from its merits, because it is prepared with spinach and seasonings. If you finely chop the main products, fry the meat sausages with the filling until crispy, and then serve, garnished with herbs and tomatoes, then no one will be able to resist the temptation to try kebbe.

Ingredients:

potatoes – 1-1.2 kg;
egg – 1 pc.;
flour – 150 g;
spinach – 200 g;
butter – 30 g;
garlic – 2 cloves;
spices - to taste.

Cooking method:

Boil the potatoes, mash, adding salt, flour, yolk, pepper.
Chop the garlic and fry with spinach in butter.
Form balls, make a depression, put the filling inside, roll in flour.
Fry in vegetable oil, turning the kebbe over in the pan after 5 minutes.

Purpose

The purpose of the forming nozzle is as follows:

Making cutlets in the form of tubes with filling. Any dense minced meat is used as a casing. For the filling, use finely chopped vegetables, nuts, boiled cereals, herbs, and minced meat of other varieties.
Formation of homemade sausage with filling, lula kebab and other meat dishes.
You can prepare homemade sausages without casing, but the minced meat should be quite dense.

In simple meat grinders, you will have to cut off the minced meat manually; in some models of electric meat grinders, the length of each sausage can be stored in the device’s memory. The hole inside the semi-finished meat product is formed due to the design features of this attachment. It consists of two parts. The first looks like a cylinder, tapering towards the outlet. Under it, directly on the metal outlet of the meat grinder, a nozzle is attached, round at the base and with a cylindrical convex part on the outside. This part forms the holes, and the first element makes thin walls of minced meat.

Chicken

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 4500 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

You won’t have to think long about how to surprise a large group at a friendly meal. If you have a chicken kebbe recipe and an electric meat grinder at hand, then it’s only a matter of time before you quickly prepare an amazing-tasting meat dish. The help of the device is that the hollow tubes are easily formed; anything that chicken goes with is suitable for the filling. Ready-made stuffed cutlets will be lower in calories than lamb kebbe. beef or pork.

Ingredients:

minced chicken – 1 kg;
bulgur or barley – 100 g;
cheese – 250 g;
butter – 50 g;
garlic – 3 cloves;
pine nuts – 50 g;
pomegranate juice – 100 ml;
spices - to taste.

Cooking method:

Make minced meat by turning the fillet together with the skin, add soaked cereal, salt, pepper, nutmeg, mix.
Grate the cheese, mix with finely chopped garlic, butter, and pine nuts.
Install the kebbe attachment, make hollow tubes, and fill the shell with the prepared mixture.
Form cutlets, roll in breadcrumbs, fry in a frying pan in vegetable oil until golden brown. When serving, pour pomegranate juice over it.

Chicken recipe

A variation of the dish using chicken meat will amaze you with its tenderness and aroma. It does not contain much fat, so it can be included in the menu of children and the elderly.

Ingredients:

chicken breast – 1.2 kg;
onions – 2 pieces;
corn grits – 120 g;
butter – 60 g;
pomegranate juice – 80 g;
vegetable oil -80 g;
salt and spices to taste.

Preparation:

Pour water over the corn grits and let them swell for 11-13 minutes.
Cut the breast and make minced meat. Separate 1/3 of the part, put the rest of the meat on the casing.
Peel the onion and cut 1 piece into slices. Place it on a hot frying pan, drizzle with oil and fry for 4-6 minutes. Add minced meat for filling, fry for another 3-4 minutes. Pour in pomegranate juice, simmer for 2-4 minutes. Place the mixture in a bowl and set aside to cool.
Mix the remaining onion, minced meat, cereal, salt and spices thoroughly in a food processor into a homogeneous mass.
Make balls from the minced meat, then flatten them and roll them out. Place the cold filling in the middle, pinch the edges and give it an elongated shape.
Melt the butter in a frying pan and fry the kebbe on all sides for 16-18 minutes.

When serving, you can top the kebbe with pomegranate or tomato juice.

With vegetables

Cooking time: 80 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2520 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

The process of preparing a traditional meat dish of oriental cuisine is not easy. At the preliminary stage, you will need to soak the cereal, wash and peel the vegetables, then carefully make hollow tubes that in appearance resemble a shell for the filling, but the kebbe recipe with vegetables will prove that it is worth the effort. The flavor nuances of the finished dish will surprise even gourmets, because the result should be a dish with a very tender filling underneath the crispy crust that melts on the tongue.

Ingredients:

minced meat – 600 g;
zucchini – 300 g;
bell pepper – 150 g;
onion – 2 heads;
carrots – 150 g;
salt – 1 teaspoon;
vegetable oil – 100 ml;
spices - to taste.

Cooking method:

Pass the onions and minced meat through a meat grinder, add salt and spices.
Chop the vegetables, fry in a frying pan, cool, and also chop with a blender or meat grinder.
Install the kebbe attachment, make a meat casing, and stuff the pieces, sealing the edges.
Heat the fat (vegetable oil) for deep frying, fry the sausages evenly on all sides, and serve with a side dish.

Useful tips

Having understood what a kebbe attachment is, you can safely use this device both for preparing traditional dishes and for culinary experiments. It is useful to follow some recommendations. Let's list them.

When purchasing this device, you must make sure that both of its parts are free of cracks and chips. Such flaws significantly complicate the cooking process, if not make it impossible.
If a mechanical meat grinder is used, it can be cooled in the refrigerator before the cooking process - this is said to improve the quality of the prepared product.
After using this device, it should be thoroughly rinsed and dried.

As you can see, the kebbe attachment is very interesting in terms of preparing new, tasty and unusual dishes. It is easy to use, but in the absence of experience, difficulties may arise with the formation of final products. This deficiency can be corrected by developing the appropriate skills, which is achieved by frequent use of the nozzle.

Toppings for kebbe

When thinking about how to prepare a dish of Arabic cuisine, you should not lose sight of this nuance. How to highlight the taste of meat? Spices are essential ingredients in any oriental dish, so you can take pepper, cloves, cinnamon, cardamom, saffron, and nutmeg. Any recipe for kebbe fillings stipulates that before stuffing the hollow hole, the ingredients must be crushed, and some must be pre-processed. An exception is cheese, which can be cut into a thin slice, wrapped in a tube along with the filling and inserted into the kebbe.

How to install the nozzle

This nice little addition to your meat grinder is very easy to use. You don’t have to worry that something won’t work out, you’ll spoil the food, or you have no idea how to install the nozzle. It’s easy to prepare a dish and you can install the attachment as quickly as possible and without unnecessary hassle. The kebbe installation is exactly the same as the others that come with your electric meat grinder. The kebbe attachment, like other elements of a kitchen electrical appliance, is installed on the head (this is a working metal block). Before installing the nozzle, be sure to remove the perforated grid and knife. The kebbe has a narrow neck to which is attached a kishka or any other alternative designed to hold homemade sausage. After this, you need to turn on the electric meat grinder - and you can begin to act or learn how to make such sausages. If you have never done anything like this, then here is a little advice for you - after turning on the machine, you will need to hold the intestine with one hand and, thus, control the uniformity of its gradual filling; you do not need to do anything else except periodically add minced meat to the meat grinder. Well, what to stuff, what to make the minced meat from, fry, steam or bake such delicious sausages in the oven - it’s up to you personally.