log in | new user


  • Yield : big dish
  • Servings : 8
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 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.


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.


By AleppoFood team

Average Member Rating

(4.8 / 5)

4.8 5 4
Rate this recipe

4 people rated this recipe

Recipe Comments

Post A Comment

Next Recipe

Filled Fish

Filled Fish

Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

Read more About Us

Website links