A’rrass Kebbeh Recipe - How to Make A’rrass Kebbeh
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try A’rrass Kebbeh Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make A’rrass Kebbeh.
Kebbeh has many tastes and ways, but comes as a’rrass mee’lyieh (fried balls) for a mezzeh. Oval shaped, thin and crispy, and filled with spicy minced meat and pine nuts. In coastal cities, kebbeh is of fish and not meat anymore.
500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil
To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.
Add salt and pepper.
To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.
To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.
Insert stuffing, and close the ball in a pointed rugby ball shape.
Fry in hot oil until golden
* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close.
More cooking from the Lebanese Recipes Kitchen:
Potato and rice kibbe
Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
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