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Kibe Cru


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Tempo de preparo

30 min(s)


6 servings

Patrick Saldanha

  • Ingredients
  • Recipe
  • kibbeh wheat1 cup
  • Warm water500 ml
  • Ground beef1500 g
  • Chopped Mint3 tablespoon
  • Salt to taste
  • Syrian Pepper to taste
  • Chopped Chili Pepper1/2 unit(s)
  • Chopped Onion1/2 unit(s)
  • Ice cubes6 unit(s)
  1. Soak for 30 minutes in hot water: - 1 cup of wheat for kibbeh After gaining volume and getting softer and hydrated, remove excess water, and if necessary use a clean dish towel to squeeze. Add: - 1 1/2 kg of ground beef (I use soooo clean/fat-free duckling and ground 3 times) - chopped mint (2 to 3 tablespoons) - salt to taste - Syrian pepper to taste - 1/2 finely chopped young pepper (if you like you can put 1 whole) - 1/2 onion finely chopped (put just before serving because it darkens the meat) - ice cubes to moisten the meat, stir a little and when you feel that it is very wet, remove the remains Garnish with mint and/or large onion (cut in a canoe shape) to serve. Serve with pita bread and extra virgin olive oil. The kibbeh can be served with dry curd, hommus, tabbouleh, garlic paste and Mjadra (my next recipe!).

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