Kebbe Acrasse

Kebbe Acrasse


Serves 6

•    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

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