*For the dough :
1kg brown fine Bulgur
750g soft minced meat (habra without fat)
225g onion(about 3 onions)
5-7 fresh basil leaves
1 table spoon ground cumin
1 table spoon seven spices
½ tea spoon of black pepper
1 table spoon of salt (more or less as preferred)
*Preparation:
Wash Bulgur with water two times , let it drain well, then put in a suitable container.
With food processor ,grind ; onions and basil till they are soft, then add Bulgur, meat and the remaining ingredients.
Moisten your hands with water ,and scrub Bulgur and meat together ,until you have a cohesive sticky dough, place it in the fridge ,till stuffing is prepared.
*For meat stuffing:
750g minced meat
250g cold fat
4 medium sized onions
1 tea spoon of seven spices
A pinch of red hot pepper (optional)
1 tea spoon of salt
Pistachios, and roasted almonds (optional quantities)
2 table spoons of oil or ghee
a little freshly chopped basil leaves.
*Preparation:
Grind the fat in the food processor, after washing and drying it, leave it aside.
Finely chop the onions .
Heat a frying pan ,add the oil/ghee, then fry the onions till they pale, add the meet and cook them well.
Let them cool ,and add the beaten fat, basil and the remaining ingredients, mix well .
*For fat stuffing :
500g cold fat
2 medium sized grated onions
200g of coarsely chopped walnuts
Pistachios and roasted almonds (optional quantities)
10 fresh basil leaves
1 tea spoon of seven spices
a pinch of hot red pepper (optional)
1 tea spoon of salt
After washing and drying fat ,grain it with all ingredients except walnuts ,then add walnuts and mix together.
*Forming kebbe:
1-Roll the dough into small balls, like the size of a hand grip, consistent in size.
Balls are spread into medium think flakes , manually or pressed between two nylon pieces, or by using a custom cake mold ,or a small dish.
2- place 1 full spoon, over the kebbe flake or until it is well filled, add the other kebbe flake over it and close all the side by pressing lightly .
3- same process is repeated with the fat filler .
4-Bruch the grilling brazier with some oil, and grill the kebbe on hot coals, on both sides till it is dry and well done .
Serve hot kebbe with:radish salad, lentil soup, cold yoghurt, or any preferable salad.