• 1 kg of bulgur wheat (finely crushed wheat), carefully washed and drained,
• 1 kg of lean minced meat,
• 1 glass of cold water,
• 6 glasses of vegetable oil for frying,
• 1 large peeled onion,
• 1 teaspoon of salt,
• ½ teaspoon of cinnamon powder,
• ½ teaspoon of ground pepper,
• 500 g of minced meat,
• 5 medium-sized onions, peeled,
• 1 glass of toasted pine nuts,
• 2 tablespoons of clarified butter,
• ½ teaspoon of ground black pepper.
A recipe from the restaurant FAKIR EL DINE
For the paste: Mix the bulgur wheat, the onion, 1 kg of meat, salt, pepper and cinnamon together well. Blend the mixture. Moisten with cold water. Knead by hand, moistening from time to time, until you obtain a smooth, firm paste. Cover and set aside.
For the stuffing: Gently fry the chopped onion in the butter until transparent.
Add the 500 g of meat and the condiments. Season with salt and cook the mixture for 15 minutes. Remove from the heat. Mix with the pine nuts. Set aside.
To make the Kebbe balls: Divide the kebbe paste into several smooth balls (20g-30g). Make a hole in the center of a ball with the index finger of your right hand. Turn the ball over in your left hand (to retain the ovoid shape) until you have a hollow center. Fill the hollow center with the stuffing. With your thumb and index finger, seal the opening. Ensure the stuffed ball forms a point at each end. Repeat with the remaining balls.
Cooking: Heat the oil. Place half the kebbe balls in the basket of the fryer. Lower into the hot oil, cook until golden (turning halfway through). Remove onto a piece of kitchen roll and keep warm. Cook the rest of the balls in the same way. Arrange the kebbe balls on a preheated serving dish. Serve warm with salad or yoghurt
Serve with HB Pastis !
© photo : Adobe Stock - FOOD-Micro
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France