Kebbe - what is it, recipes

What is kebbe

This word, which comes from Arabic, has two meanings. The first and main thing is the name of the meat dish, which is considered traditional in oriental cuisine. The oblong shape makes kebbe sausages similar to pies or cutlets with filling. The shell (dome) is made from minced meat (lamb and bulgur), and the hollow space inside is filled with the second half of the minced meat mixed with pine nuts, after which the kebbe is deep-fried. The second meaning of the word is the attachment in the form of a hollow tube, which comes complete with modern models of electric meat grinders.

How to choose a kebbe attachment

The kibbeh confuser is used with both mechanical and electric meat grinders. If such an attachment was not included in the kit when purchasing the device, the device can be purchased separately at a specialized store. Kits offered for sale can be plastic or metal.

Metal is a more durable and expensive material, but requires careful maintenance. To prevent metal surfaces from rusting from excess moisture, the confuser should be wiped dry after each use.

A plastic nozzle will cost less than a metal one. Its service life depends on the quality of the material used by the manufacturer. When choosing a device, you should pay attention to the smoothness and thickness of the surface. The body of the confuser should not have any defects in the form of cracks, burrs or chips. A Kebbe set made from too thin plastic will quickly fail.

How to cook

To make hollow tubes with walls of uniform thickness from minced meat, skill is required. You will also need an attachment for forming the sausage, but even this does not make preparing kebbe an easy culinary process. The technology looks like this: first you need to make minced meat, then change the nozzle, and, loading the finished minced meat into the hole in the meat grinder, squeeze out a hollow tube, which should be filled with filling. It’s worth practicing, choosing recipes with photos, then over time you’ll be able to make neat meat sausages using a useful attachment.

What is a kebbe attachment in a meat grinder?

The set of a modern household device - a meat grinder - contains different attachments. If among them there is a device with a truncated cone, then all that remains is to find a circle with a convexity, connect the two parts - this is the assembled kebbe attachment for the meat grinder. The circle is fixed on the main (metal) block of the device. This is easy to do, but you must first remove the knife and the grid with holes. Next, a truncated cone is put on, which helps to make a hollow meat tube or shell for the filling.

Nozzle in a simple and electric meat grinder

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Of course, cutlets, kebbe, zrazy, lula kebab were prepared a long time ago and without any equipment, and especially not in an electric meat grinder. But with the advent of these devices, preparing the dishes listed and similar ones has become much easier. In addition, the finished products acquire neatness that is pleasing to the eye, a certain standard is maintained, which makes the manufactured sausages more beautiful and appetizing, which is important in the culinary art.

Those who only have a simple mechanical meat grinder on their farm will have a more difficult time, since they will only be able to prepare the minced meat shell, and will have to fill the resulting tubes with filling manually. It’s not that this is a very complicated procedure, but in the absence of experience, such a process can cause certain difficulties. To begin with, you can make the tubes shorter, they are easier to fill, and they hold their shape better.

Kebbe recipe

Although the form of an oriental dish is almost no different in one recipe or another, the content of each of them helps to enjoy the varied taste of kebbe. The traditional version of the recipe involves the use of lamb, specially processed wheat groats (bulgur), and pine nuts. Over time, the authentic method has undergone changes, so there is a recipe for making kebbe from beef, pork, barley, cheese, mushrooms, vegetables, and the frying process is replaced by baking in the oven or boiling in broth.

With mushrooms

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 1325 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

In its finished form, as well as in taste, kebbe with a crispy crust deservedly claims to be a culinary masterpiece. Cooking a pleasure for meat lovers is very difficult, but the entire process from chopping the meat, preparing the filling to serving is an example of skill, and the mushroom kebbe recipe will help you hone it. To make the meat dish reminiscent of a traditional one, you can make bulgur yourself: soak wheat in boiling water, dry it, grind it and fry the ground grain in a frying pan.

Ingredients:

minced meat (beef) – 500 g;
bulgur – 150 g;
champignons – 250 g;
water – 300 ml;
nuts (walnuts) – 40 g;
mayonnaise – 2 tbsp. spoons;
garlic – 3-4 cloves;
green onions – 30 g;
vegetable oil – 2 tbsp. spoons;
mixture of peppers - to taste.

Cooking method:

Pour water over the bulgur and soak for a couple of hours to swell. Then drain the water, mix the cereal with the minced meat, adding pepper and salt.
Make the filling: chop mushrooms, chop nuts, fry in a frying pan, let the mixture cool. Coarsely grate the cheese, chop the green onions, mix with the cooled mushroom mixture.
Install the nozzle, pass the minced meat, forming meat tubes.
Fill the hole with mushroom filling and seal the edges.
Grease a baking sheet with oil, arrange the meat sausages, bake in the oven for about 20 minutes. Then brush the top with mayonnaise sauce and garlic, leave for another quarter of an hour, reducing the heat to low.

From pork

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2400 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

The reward for all the trouble will be a meat dish that looks appetizing and tastes juicy. In the East it is made from lamb, another essential component is bulgur, but the authentic recipe has undergone changes. Kebbe began to be made from other types of meat, while modern technology involves the use of a special nozzle. The choice of fillings is another way to please gourmets, so how to prepare a non-traditional version of an oriental meat dish? Choose a minced pork kebbe recipe and get to work.

Ingredients:

pork – 500 g;
bulgur – 250 g;
cheese – 300 g;
green onions – 50 g;
salt, pepper - to taste.

Cooking method:

Soak the cereal in water for several hours, drain in a colander, and allow excess liquid to drain.
Remove fat from pork pulp, mince the meat, add salt, pepper, bulgur. Mix the mixture well and pass through the meat grinder again.
Take a special nozzle, pass the prepared mixture, separate the hollow meat tube of the desired size, using a knife or your hands.
Cut the cheese into thin slices, put chopped onion in the middle, wrap it with a tube, which is used to stuff the hollow hole of the kebbe.
Heat deep fat and fry until golden brown.

Types of nozzles

To simplify, we can say that kebbe attachments are made by manufacturers in two versions - plastic or metal. There are many varieties of material such as plastic. As a result, there are plastic products of varying quality - from quite fragile to quite durable products that can withstand loads and long-term use well. Plastic has one undeniable advantage - the surface of this material is very smooth and, as a result, the minced meat glides over the surface more freely, without clumping or falling apart.

The metal products are also quite smooth. At the same time, they are stronger than plastic ones. Such devices can be made from both stainless steel and other grades of steel. Therefore, some metal attachments require additional care. In particular, after using this device, to prevent it from rusting, it must not only be washed, but also thoroughly wiped and dried.

From the test

Cooking time: 80 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 4900 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: medium.

Different cuisines around the world can offer amazing recipes that will interest professionals. Amateurs also want to try their hand, so when choosing popular dishes of a particular national cuisine, they are ready to practice and experiment. A successful example of such a discovery was the recipe for kebbe dough, the unsurpassed taste of the “signature dish” of Arab cuisine is ideally emphasized by pomegranate molasses.

Ingredients:

bulgur – 1 kg;
minced meat – 600 g;
egg – 1 pc.;
flour – 2 tbsp. spoons;
pomegranate seeds – 150 g;
onions – 4 heads;
salt, pepper, cloves - 1 teaspoon each;
pomegranate juice – 3 tbsp. spoons;
sugar – 1 teaspoon;
lemon juice – 1 tbsp. spoon.

Cooking method:

Mix pomegranate, lemon juice, sugar, bring the mixture to a boil, cook the pomegranate molasses until thickened for half an hour over low heat.
Soak the bulgur for a couple of hours in three glasses of water, then drain in a colander and allow the remaining liquid to drain.
Place in a blender along with half the volume of minced meat, spices, and beat until smooth. Add egg, flour, mix until elastic dough.
For the filling, chop the onion, fry in a frying pan along with the other half of the minced meat, add cloves, pomegranate molasses, stir, add pomegranate seeds.
Form the dough into a ball the size of an egg, make a hole, add the filling, and seal the edges.
Fry the kebbe on all sides until dark golden brown, about 10 minutes.

With cheese

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2200 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

Chopped meat with crushed wheat, and stuffing inside - these are the most common ideas for those who are interested: kebbe - what is it? Delicious Arabic food, like zrazy, has the shape of an ellipse. It’s not easy to prepare, but if you have a meat grinder at hand, then using the attachment you can handle the workpiece and make kebbe with mushrooms and cheese. The main secret is to soak and then squeeze out the bulgur very carefully, then it will be easier to stuff the tube.

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Ingredients:

lean meat – 500 g;
wheat or barley groats – 200 g;
cheese – 250 g;
mushrooms – 150 g;
salt - a pinch;
saffron, pepper - to taste.

Cooking method:

Soak the cereal overnight, mix with minced meat, salt and pepper.
Finely chop the cheese and mushrooms, add saffron and salt.
Install the nozzle, take a mixture of minced meat and cereal (a ball the size of an egg), squeeze out a tube, stuff the shell with cheese and mushrooms. Seal the edges, deep-fry (fat, oil) until golden brown.

Criterias of choice

When buying an attachment for a meat grinder, you need to pay attention to several important points. The material for the manufacture of this device must have a fairly smooth surface. Otherwise, the minced meat will get stuck inside the nozzle when making sausage. You should also pay attention to the inlet and outlet diameters of the socket. Modern electric meat grinders can have different parameters, and the attachment must be selected that is suitable for a specific model. The thickness of the sausage depends on the diameter of the outlet hole of the device.

From potatoes

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 1560 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: medium.

A tasty meat dish, which is well known in the East, can be made healthy, as proven by the recipe for potato kebbe in a meat grinder. The taste of the modern version is somewhat different from the traditional one, but this does not detract from its merits, because it is prepared with spinach and seasonings. If you finely chop the main products, fry the meat sausages with the filling until crispy, and then serve, garnished with herbs and tomatoes, then no one will be able to resist the temptation to try kebbe.

Ingredients:

potatoes – 1-1.2 kg;
egg – 1 pc.;
flour – 150 g;
spinach – 200 g;
butter – 30 g;
garlic – 2 cloves;
spices - to taste.

Cooking method:

Boil the potatoes, mash, adding salt, flour, yolk, pepper.
Chop the garlic and fry with spinach in butter.
Form balls, make a depression, put the filling inside, roll in flour.
Fry in vegetable oil, turning the kebbe over in the pan after 5 minutes.

Recommendations

Understanding the features and capabilities of the meat grinder attachment is quite simple. But when using kebbe, it is recommended to adhere to some rules. They will simplify the preparation of sausages and extend the life of the meat grinder and removable parts:

If a mechanical meat grinder is used, you can briefly put it in the refrigerator before making kebbe. Experts note that in a chilled meat grinder, sausages are smoother, neater and of higher quality. You cannot do this with an electric unit; a drop in temperature can damage the device.
The kebbe attachment should be carefully inspected before each use. Plastic parts often develop invisible cracks and chips during intensive use. If a defect is discovered already during the process of preparing the sausages, then it is possible that the kebbe will not be able to be completed to the end.

After use, the removable nozzle must be disassembled into its components and washed thoroughly under the tap with dishwashing gel. Plastic parts can be left to dry naturally on a towel; it is advisable to immediately wipe metal parts dry with paper napkins to prevent rust from appearing on them.

The meat must be chopped in advance - when using kebbe, do not place knives in the meat grinder

Chicken

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 4500 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

You won’t have to think long about how to surprise a large group at a friendly meal. If you have a chicken kebbe recipe and an electric meat grinder at hand, then it’s only a matter of time before you quickly prepare an amazing-tasting meat dish. The help of the device is that the hollow tubes are easily formed; anything that chicken goes with is suitable for the filling. Ready-made stuffed cutlets will be lower in calories than lamb kebbe. beef or pork.

Ingredients:

minced chicken – 1 kg;
bulgur or barley – 100 g;
cheese – 250 g;
butter – 50 g;
garlic – 3 cloves;
pine nuts – 50 g;
pomegranate juice – 100 ml;
spices - to taste.

Cooking method:

Make minced meat by turning the fillet together with the skin, add soaked cereal, salt, pepper, nutmeg, mix.
Grate the cheese, mix with finely chopped garlic, butter, and pine nuts.
Install the kebbe attachment, make hollow tubes, and fill the shell with the prepared mixture.
Form cutlets, roll in breadcrumbs, fry in a frying pan in vegetable oil until golden brown. When serving, pour pomegranate juice over it.

With vegetables

Cooking time: 80 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2520 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

The process of preparing a traditional meat dish of oriental cuisine is not easy. At the preliminary stage, you will need to soak the cereal, wash and peel the vegetables, then carefully make hollow tubes that in appearance resemble a shell for the filling, but the kebbe recipe with vegetables will prove that it is worth the effort. The flavor nuances of the finished dish will surprise even gourmets, because the result should be a dish with a very tender filling underneath the crispy crust that melts on the tongue.

Ingredients:

minced meat – 600 g;
zucchini – 300 g;
bell pepper – 150 g;
onion – 2 heads;
carrots – 150 g;
salt – 1 teaspoon;
vegetable oil – 100 ml;
spices - to taste.

Cooking method:

Pass the onions and minced meat through a meat grinder, add salt and spices.
Chop the vegetables, fry in a frying pan, cool, and also chop with a blender or meat grinder.
Install the kebbe attachment, make a meat casing, and stuff the pieces, sealing the edges.
Heat the fat (vegetable oil) for deep frying, fry the sausages evenly on all sides, and serve with a side dish.

Useful tips

Having understood what a kebbe attachment is, you can safely use this device both for preparing traditional dishes and for culinary experiments. It is useful to follow some recommendations. Let's list them.

When purchasing this device, you must make sure that both of its parts are free of cracks and chips. Such flaws significantly complicate the cooking process, if not make it impossible.
If a mechanical meat grinder is used, it can be cooled in the refrigerator before the cooking process - this is said to improve the quality of the prepared product.
After using this device, it should be thoroughly rinsed and dried.

As you can see, the kebbe attachment is very interesting in terms of preparing new, tasty and unusual dishes. It is easy to use, but in the absence of experience, difficulties may arise with the formation of final products. This deficiency can be corrected by developing the appropriate skills, which is achieved by frequent use of the nozzle.

Toppings for kebbe

When thinking about how to prepare a dish of Arabic cuisine, you should not lose sight of this nuance. How to highlight the taste of meat? Spices are essential ingredients in any oriental dish, so you can take pepper, cloves, cinnamon, cardamom, saffron, and nutmeg. Any recipe for kebbe fillings stipulates that before stuffing the hollow hole, the ingredients must be crushed, and some must be pre-processed. An exception is cheese, which can be cut into a thin slice, wrapped in a tube along with the filling and inserted into the kebbe.

Manufacturers and reviews

Today, many domestic and foreign companies are producing such an accessory as a sausage attachment for a meat grinder. Plastic models "MIM" are very popular. Also, nozzles produced by the well-known company received good reviews from consumers. Among metal products, it is worth paying attention to products from “EmKolbaski”. Large nozzles with a socket and tray from the KitchenAid brand have earned good reviews. They can be used not only with a meat grinder, but also with a food processor.