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Kebbeh
Feb 28, 2015 17:29:06 GMT 10
Post by smokey on Feb 28, 2015 17:29:06 GMT 10
I got out voted but I didn't mind, This was kind of good. Deep fried though. Served with chips and harisa yogurt. Found some harisa at coles that was from Cairo Egypt  Its very good. Well worth a look, Next to the Asian section.   |
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Kebbeh
Feb 28, 2015 17:45:02 GMT 10
Post by chrisg on Feb 28, 2015 17:45:02 GMT 10
 You been channeling me ? I was out last week and had some kibbeh, very similar to yours at a Middle Eastern restaurant I'd not been to in a while. It reminded me how much I like them but swore off of deep frying at home years ago. However had very vague recollections of eating out in Beirut, way back, and kibbeth being, like so many classic foods in the Middle East not exactly bound to come in one form. Went googling, found this: food52.com/recipes/24754-baked-kebbeh-pieI'm just trying to figure out how to sneak the minced lamb past the wife, damned sure she will love it with a home-made tabbouleh If memory serves this was the sort of up-market way in Beirut when that once beautiful city was in its hey-day, before the nutters blew it half way into the Mediterranean. Cheers |
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Kebbeh
Feb 28, 2015 18:50:24 GMT 10
Post by smokey on Feb 28, 2015 18:50:24 GMT 10
Must be channeling, because next time I intend to do a chicken variation and take it far away from the Middle east. Maybe use another grain to suit as well. Dunno why I fried, Just went with the recipe but Definatly could have baked them,, and the chips. I went all out with these and made them as authentic as I could. It wasn't without a fail and save too. The dough turned out much too wet after emulsifing so I added some more neat fine grit bourghal to help suck up the moisture. I didn't re process the mix and I quite liked the course texture the extra handfull gave. Now, How does Quinona, chicken, Ham and cheese sound done like this? |
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Kebbeh
Mar 1, 2015 3:11:21 GMT 10
Post by Bentley on Mar 1, 2015 3:11:21 GMT 10
So this is a ground grain, that is stuffed with a meat then deep fried?
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Kebbeh
Mar 1, 2015 10:18:39 GMT 10
Post by chrisg on Mar 1, 2015 10:18:39 GMT 10
 Pretty much Bentley, the meat is mixed with onion and all very finely minced in the "traditional" version. Plenty of images and recipes around on-line. The suggestion sounds good Smokey, may well give it a go myself, no push-back from the wife Cheers |
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Kebbeh
Mar 1, 2015 10:38:54 GMT 10
Post by smokey on Mar 1, 2015 10:38:54 GMT 10
So this is a ground grain, that is stuffed with a meat then deep fried? The soaked grain is mixed with some mince meat and onion / spices then blended to form a dough. The filling is just mince, onion and spices that has been browned down on a skillet like taco mince. So many variations are possible , Cracked corn and beef mince dough with a taco mince filling? |
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