*Kibbeh, traditional cuisine of Ottoman Syria is made of burghul (a cereal food made from several different wheat species, but most often from durum wheat) and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other type of kibbeh may be shaped into balls or patties, and baked or cooked in broth.
Ingredients:-
- 1 cup ——– minced chicken
- 1 cup ——– cooked white rice
- 1 tbsp ——– cumin powder
- 1 tsp ——– salt
- 1 tbsp ——– ghee
- 1 tbsp ——– pine seeds
- 1 tbsp ——– chopped onion
- 1 tbsp ——– samak powder
- 1 tsp ——– black pepper powder
- Oil ——– for deep-frying
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Method:-
- For the kibbeh shell, mix together white rice with half the minced chicken. Add salt, pepper and onion.
- Blend the mixture thoroughly till it becomes a smooth paste and has a dough-like consistency. Keep aside.
- To prepare the stuffing, heat ghee in a saucepan and add remaining chicken and pine seeds.
- Allow the cook for few minutes, season with salt & pepper and remove from heat.
- Divide the kibbeh dough into small portions and flatten them to make a disc.
- Place a portion of the stuffing in the centre of each disc. Bring the edges together and seal.
- Deep-fry in moderate hot oil till golden brown and cooked through.
- Serve hot with fresh salad or dips.
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