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Kbeibat

2012-12-25
Kbeibat-kubba
  • Yield : big dish
  • Servings : 8
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m

Ingredients

  • • 3 cups of grit.
  • • 3 cups of semolina.
  • • An enough amount of water to mix the dough and scrub it.
  • • 1 tablespoon of salt.
  • • 1 teaspoon of red pepper.
  • The stuff: • 1/2 a kg of rissole meat.
  • • A medium sized onion, finely minced.
  • • 1/2 a bunch of parsley, minced.
  • • Salt.
  • • 1/2 a teaspoon of sweet condiment.
  • • 1 tablespoon of salt with an enough amount of water to boil kbeibat.

Methods

Step 1

• Put grit and semolina in a plate and then add salt and red pepper to them.

Step 2

• Add an enough amount of water to mix grit with semolina and scrubbing them together to get a sticky dough.

Step 3

• Leave the plate covered with a cloth for an hour.

Step 4

• Prepare rissole by mixing meat with onion, salt, condiments and parsley

Step 5

• Make the mix of grit and semolina into loaves with a size of a walnut piece, then wet your hands with water to make a hole in the middle of each loaf and stuffing it with rissole.

Step 6

• Close the edges of the loaves well.

Step 7

• Boil water and add a spoon of salt to it, then put kbeibat in boiled water and leave them until they float on the surface.

Step 8

• After that, add a cup of cold water to the pot to get more squeezer for kbeibat.

Step 9

• Raise kbeibat from the water and row them in the serving plate and serve it hot with seasons salad.

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By AleppoFood team

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