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Rissole | Grilled Rissole

  • Yield : medium dish
  • Servings : 6
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 1kg of lamb or beef meat, half fatty, finely minced.
  • • 4 cups of fine meat, washed and filtered.
  • • 1 tablespoon of salt.
  • • 2 tablespoons of dried mint.
  • • 1 teaspoon of red pepper.
  • • A little of water to mix the minced meat with grit and spices.
  • • 1/2 a cup of melted ghee and oil.
  • • 1/4 a teaspoon of sweet condiment.
  • • 1/4 a teaspoon of black pepper.


Step 1

• Wash grit and filter it and then put it in the mixing plate.

Step 2

• Add meat, salt, mint, condiment and black pepper to it.

Step 3

• Pour an enough amount of water while mixing to get a sticky rissole dough that is like kubba dough.

Step 4

• Wet your hands with water and shape rissole into long fingers.

Step 5

• Stick a skewer along each rissole finger, then remove it.

Step 6

• Heat ghee with oil, and paint rissole fingers with it before rowing them in a painted with oil tray.

Step 7

• Bake rissole in the oven, and flip it until it becomes cooked.

Step 8

• Get the tray out from the oven, and filter it from excess oil, then filter rissole in the serving plate. Serve this meal beside vegetables salad and yoghurt.

Step 9

• You can row rissole fingers on a layer of minced and cooked tomatoes.

By AleppoFood team

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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...

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