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Raw Meat Kibbeh with Arabic Kebab
Arap Kebabi Cig Kofte
| Ingredients |
Amounts |
| Raw kibbeh |
|
| Fine bulgur |
500 g |
| Onion |
1 ea. |
| Tomato paste |
150 g |
| Hall red pepper, dried |
250 g |
| Cumin |
30 g |
| Lean lamb |
600 g |
| |
|
| Arap kebabi |
|
| Lamb, ground |
1 kg |
| Tomatoes |
2 ea. |
| Red pepper flakes |
100 g |
| Onions, chopped |
2 ea. |
| Garlic |
1 head |
| Black pepper |
50 g |
| Olive oil, light |
½ l |
| Parsley, chopped |
3 bu. |
| Salt |
50 g |
| Pine nuts |
500 g |
| Green peppers, chopped |
3 ea. |
Method
- Finely chop onions. Add the dried red pepper, cleaning the cores.
- Add the rest of the ingredients and knead very well.
- When kibbeh is done, it sticks to the flat pan used for kneading.
- For arap kebabi: Put meat in skillet. Add part of olive oil, along with the onions, and sauté. Later add the green peppers, tomato paste, chopped tomatoes, salt, red pepper flakes, and black pepper.
- Place arap kebabi in a flat service pan. Place the raw kibbeh around the arap kebabi, shaping them in small patties.
- Decorate the hall plate with fried pine nuts and chopped parsley. To eat, take a raw kibbeh patty, dip in arap kebabi, and eat.
Recipe credit: Musa Dagdeviren, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.
