Once you try this unusual dish, it will become a frequent guest on your festive table. Housewives think about what a kebbe is and how to cook it correctly. Juicy and delicate food will conquer even the most refined gourmet.

Kebbe - what is it?

Kebbe is a traditional dish representing Lebanese cuisine. Oriental food is a long oblong meat sausages stuffed with a kind of content. Sausage casing is traditionally made from minced lamb meat and filled with bulgur, pine nuts and spices. Then it is thoroughly fried on each side.

In the modern world, kebbe is prepared with a variety of fillings, including mushrooms, potatoes, vegetable frying, poultry and fish.

Served as a standalone hot appetizer, but sometimes the dish is supplemented with a side dish of vegetables and hot sauce.

Using the attachment in a meat grinder to make a kebbe

Modern models of electric meat grinders are equipped with special attachments, which are thin hollow tubes. They are easy to use and can help you reproduce a perfectly flat kebbe shell in minutes.

The kebbe attachment consists of two parts. One part has a truncated cone, the other part is a circle with a convex relief. It is necessary to connect the part into a single whole, and the kebbe attachment is ready. The circle should be fixed on the body of the meat grinder by removing the knife and grate. Then you need to put on a cone on top, which will allow you to make a meat casing for a kebbe.

To obtain a meat shell, minced meat should be made in advance. Load the prepared mass into the electric meat grinder and pass it through a special nozzle. Gently fill the resulting meat tube with the filling.

Pork kebbe

This hearty dish contains a lot of meat, so it will appeal to men and will be highly appreciated at a men's feast or bachelor party.

Ingredients:

• pork - 1.2 kg;
• onions - 2 pieces;
• bulgur - 300 g;
• pine nuts - 60 g;
• lime - 1 piece;
• salt and spices to taste.

Preparation:

Chicken recipe

A variation of the dish using chicken meat will amaze you with its tenderness and aroma. It does not contain a lot of fat, therefore it can be included in the diet of children and the elderly.

Ingredients:

• chicken breast - 1.2 kg;
• onions - 2 pieces;
• corn grits - 120 g;
• butter - 60 g;
• pomegranate juice - 80 g;
• vegetable oil -80 g;
• salt and spices to taste.

Preparation:

When serving, you can sprinkle the kebbe with pomegranate or tomato juice.

Cooking with potatoes

The recipe is simple and very popular, since such a dish is relevant as an independent dish.

Ingredients:

• lamb - 550 g;
• onions - 2 pieces;
• potatoes - 350 g;
• tomato - 2 pieces;
• vegetable oil - 50 g;
• salt and spices to taste.

Preparation:

Garnish ready-made kebbe with a sprig of basil or cilantro. Serve with cereal bread and cheese sauce.

Kebbe fillings

In addition to the traditional preparation of this dish, there are many variations. Each housewife chooses the recipe for the filling that her family loved.

Cheese and mushroom filling

Ideal filling for a buffet table or a feast.

Ingredients:

• hard cheese - 200 g;
• champignons - 300 g;
• onion - 1 piece;
• vegetable oil - 30 g;
• salt and spices to taste.

Rice and cranberry filling

This filling is perfect for kebbe served at children's parties and celebrations. Cranberries will make the dish not only tasty, but also healthy.

Ingredients:

• rice - 200 g;
• cranberries - 70 g;
• sugar - 80 g;
• pine nuts - 50 g;
• vegetable oil - 30 g.

Preparation:

Apple filling

Spicy apple filling will give a unique taste.

Ingredients:

• apples - 200 g;
• chicken breast - 200 g;
• vegetable oil - 50 g;
• salt and spices to taste.

Kebbe is a national oriental dish appreciated by people around the world.

The variety of fillings allows for experimentation, which adds more and more variations to this dish.

Kebbe nozzle

Few people did not use a meat grinder at home to turn meat into minced meat. But with this device, you can cook other dishes using special attachments.

When buying a meat grinder, knowledgeable chefs pay special attention to the attachments included in the package. One of them has the exotic name "kebbe", and its functionality is useful not only for professionals.

Let's figure out what a kebbe nozzle is, and what role does it play in a meat grinder?

Features of the nozzle

The name comes from the eponymous oriental dish like lula kebab. Its appearance is an oblong tube (as in the photo).

The kebbe is inserted in the same way as the rest of the nozzles familiar to our everyday life, only you need to remove the knives and the grate. The main purpose is the manufacture of sausages with a cavity inside, for stuffing them with various ingredients... They are also used in the manufacture of sausages and sausages, but in this case, the shell is first pulled over the cone.

Such nozzles are produced from metal or plastic, both materials are practical. But there are some peculiarities to consider when working with them. Plastic parts are less durable, so you need a careful, respectful attitude.

In metal, with excess moisture, rust forms, in this regard, after washing, it is better to dry thoroughly with a towel. During the purchase, you should carefully examine: good attachments should have a flat surface, without roughness and chips.

How to use it

I would like to note that ready-made minced meat is put into a meat grinder with an installed kebbe-attachment (the type of meat does not matter, it can even be vegetables).

If we use electric, then after laying the main product, we set the parameters for the length of the finished products. At the exit we get hollow sausages.

Now we cook as desired, fry in a pan, or in the oven, cook in a double boiler. The filling also depends on your taste and preferences.

On the Internet, there are many detailed step-by-step recipes for cooking similar dishes with photos . Here is the easiest one.

The kebbe attachment is a modern gadget for meat grinders, thanks to which you can please your loved ones with home-made sausages and Arabic cuisine. Kebbe is a simple and convenient tool designed to improve the quality of our cooking skills.

Kebbe - what is it?

For him, two minced lamb meat is prepared: one with the addition of specially ground wheat (bulgur), and the second with pine nuts. From the first minced meat, a shell resembling a dome (hence the name) is made, which is filled with minced meat with nuts. Then the meat pies are fried in oil.

The process of making a kebbe is not easy. A meat grinder attachment, also called a kebbe, will help to greatly simplify it. With its help, it is easy to create hollow tubes-shells, which are subsequently stuffed with filling.

Attachment in a simple and electric meat grinder

The description of kebbe cutlets will remind many of the familiar and more familiar images. And then the question arises: is it possible to cook a kebbe without a special nozzle? Yes, this is possible, because the Arabs somehow prepared it for more than one century without technical innovations.

Of course, no one suggests chopping meat for minced meat with a knife, but only learn about the differences in cooking kebbe in a conventional and electric meat grinder.

Owners of a simple meat grinder will be able to cook only minced meat for the shell and filling. The cutlets themselves will have to be formed manually. To do this, you will need to make a ball from the first minced meat and put the filling in its middle.

Housewives who have such an assistant in the kitchen as an electric meat grinder are more fortunate. This useful device will prepare minced meat and form sausages for the filling, if you have a kebbe attachment.

Where to get the attachment, how to install and use

The kebbe attachment is included with almost all modern models of electric meat grinders, but it can also be purchased separately in specialized household appliances stores or ordered online.

This nice addition to the meat grinder is always made of plastic, since it is already used for the finished minced meat. The more expensive and quality the electrical appliance is, the stronger and more durable plastic the nozzle is made of.

It consists of two parts. The first part, which is attached to the head (metal working block), is a circle with a rounded and long bulge. The second part is put on the first part of the nozzle in the form of a wide truncated cone. When assembled, a kebbe nozzle is a hollow tube with thin walls.

Installing it is just as easy and simple as any other attachment that comes with a meat grinder. Before installing the attachment, there is no need to sharpen the knives; on the contrary, it is necessary to remove the cutting elements (perforated grate and knife).

This device helps to make hollow minced meat tubes with a uniform wall thickness, but without practical experience it will be difficult for the first time to cope with this task yourself, so it is better to involve an assistant in the process.

One person will gently take the formed meat sausage, and the second will load the minced meat into the receiving bowl of the electric meat grinder. Over time, with enough practice, you can cope on your own.

There is more than one recipe for making kebbe. They differ in the types of meat from which minced meat is prepared, as well as fillings. This dish may have different fillings: minced meat, vegetables, cheese or herbs. But in order to try a real kebbe, you should at least once cook it according to an authentic recipe from lamb with bulgur and pine nuts.

Cooking algorithm:

Oriental cuisine is known for its unsurpassed ability to combine whole bouquets of aromas of spices and spices in its dishes, so this kebbe ingredient is worth talking about separately.

Black pepper, cumin, cinnamon, coriander, ginger, cloves, nutmeg, cardamom will perfectly set off the taste of mutton. Before adding to the minced meat, the spices must be mixed and crushed in a mortar.

The original recipe for casing minced meat uses bulgur - wheat groats, which are heat-treated with steam even before drying and grinding. If you cannot buy bulgur in a store, then you can get out of this situation in two ways.

The first is to replace the missing ingredient with another one that is similar in properties: barley groats, ross or millet.

The second way is to try to make bulgur yourself. For homemade bulgur, wheat should be soaked in boiling water, then dried, coarsely ground and fried in a pan with butter.

For kebbe in the east, lamb is used, since the Arabs are not allowed to eat pork because of their religious beliefs. But here you can often find recipes with minced beef and pork. Such a replacement, of course, can be, but it will no longer be a truly Arabic dish.

Formed cutlets can not only be fried in fat, but also boiled in lamb broth or baked in the oven. The latter option is suitable for those who follow their figure.

If you want to experiment with meat dishes according to the recipes of the peoples of the East, then you need to cook a kebbe. What is it? Small meatballs (usually lamb) and bulgur stuffed with pine nuts and butter.

This is a Lebanese recipe. In Arabic, this word means "dome". There are a variety of types of kebbe - what it is, you can understand by imagining hollow meatballs.

They are given various shapes, made from different meats, vegetables and fish, and also stuffed with various fillers.

Lebanese kebbe - what is it and how to cook it?

Regarding the shape that is given to this dish, we can say that it can be very different. Below is a recipe for kebbe (what it is, you can understand not only theoretically) in the form of meatballs with a filling. Kebbe is in the form of pies filled with minced meat. In this case, the meat is simply baked, decorated with pine nuts and onions on top.

There are recipes for this raw lamb dish (in this case, it is abundantly flavored with spices: chili, basil and mint). Salmon is used to make kebbe with shrimps, and mashed potatoes are made with cheese and spinach filling. In Syria, this dish is prepared from beef and special matz flour. Kebbe is very crispy and golden.

In this country, the preparation of this dish is considered an art.

Kebbe cooking

Twist four hundred and fifty grams of lean lamb in a meat grinder (cut into pieces first). Take two hundred and thirty grams of small bulgur and before making a kebbe, soak for ten minutes in salted cold water. Also grate or grind one onion in a meat grinder.

You will also need spices: ground pepper, chili and ground cinnamon. They need to be taken in a quarter of a teaspoon. For the filling, you need a pack of room temperature oil, a whole spoonful of ground cinnamon, salt and eighty grams of pine nuts. The nuts should be roasted until golden brown, taking care not to burn them. The soaked bulgur should be wrung out.

Sometimes this is not necessary if the cereal absorbs all the liquid. In any case, you need to drain the water and add chopped onions and spices to the bulgur. Knead the minced meat together with the lamb with your hands, pass it through the meat grinder again and put it in the refrigerator for an hour. In the meantime, cook the filling.

Pound the butter mixed with cinnamon, pine nuts and salt in a mortar and roll into a sausage with cling film and put in the refrigerator. You can also add fried onions to the filling, about half an onion.

Form a kebbe shell out of chilled minced meat as follows: mold a ball, make a depression in it with your thumb (the shell should be thin enough), put the filling and, wrapping the edges, make round or oval smooth meatballs. The colder the meat is, the better it holds its shape.

Therefore, take the minced meat out of the refrigerator in parts. Now there are two options for bringing the kebbe to readiness: baking in the oven or deep-frying. In the first case, it will take about twenty minutes. Ready-made kebbe with natural yogurt sauce are very tasty.

If you have tried kebbe at least once, then you are surely delighted with this interesting and satisfying dish. And while it seems quite complicated, it's actually easy to make at home if you know the basic rules and use special tools.

The essence of the dish

What it is? Kebbe means a dish, which is a kind of sausages stuffed with filling. The sausages themselves are traditionally made from lamb, although other types of meat, such as beef, veal, and pork, are also suitable. But grits are added to the minced meat, which makes the "frame" more dense.

The filling can also be meat, but you can also experiment. It is best to make a foundation using a meat grinder. Modern models are equipped with a variety of attachments, including a special kebbe attachment.

How to cook?

How to make a real kebbe? We offer some interesting recipes.

Meat

Base ingredients:

• 500 grams of lamb pulp;
• one red onion head;
• one glass of bulgur (wheat grits);
• water;
• pepper and salt to taste.

For filling:

• 100 grams of lamb fat;
• 200 or 300 grams of lamb;
• half a glass of pine or walnuts;
• one red onion head;
• parsley;
• two or three tablespoons of vegetable oil;
• spices and salt to taste.

Preparation:

Vegetable

This recipe assumes the use of vegetables as a filling. The base itself will be made from beef. Ingredients:

For the basics:

• 600 grams of beef;
• onion head;
• a glass of bulgur;
• half a glass of water;
• salt;
• a mixture of peppers.

For filling:

Preparation:

How to serve?

Kebbe is best served hot with any side dishes, sauces, sour cream or even yogurt.

Be sure to please your loved ones or guests with such an interesting dish!

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What is a kebbe, a recipe for making a kebbe using a meat grinder with a photo and

What is a kebbe

The mysterious word kebbe appeared in our speech together with electric meat grinders. Almost all modern meat grinders have a kebbe attachment. It looks like this.

Minced meat from the kebbe nozzle comes out in the form of a hollow tube, with thin walls.
And this tube can be stuffed with different fillings. And then fry in a pan like cutlets, either deep-fried or grilled. These can be called variations on the kebbe theme

Classic Kebbe Recipe

The classic kebbe recipe is a Lebanese recipe. The recipe assumes a rather unusual filling, namely, we stuff minced meat tubes with minced meat.

The difference between the tubes and the filling is that the outer shell is raw minced meat, to which cereals are added (in an authentic bulgur recipe), and the filling is fried minced meat. It turns out a very meaty dish that men like. What could be better than meat in meat.

Kebbe can be made by hand, without a nozzle, but if you already have a meat grinder and a kebbe nozzle, why not use them.

You need to cook 1 kg of minced meat with a meat grinder. For minced meat, you can use beef or lamb, you can mix both.

Divide the minced meat in half, turn half through a meat grinder with onions, the other half without onions.

How to make a kebbe using the kebbe attachment - step by step recipe

Cooking a shell for a kebbe

how to make a kebbe in a meat grinder

Kebbe spices

* For the preparation of kebbe, various spices are used, there is no classic combination, most often in the recipes simple and allspice peppers (sometimes Jamaican), cinnamon, coriander, cumin (zira) are mentioned. You can also add nutmeg, cardamom, ginger, cloves.

You can use the Lebanese seven spice seasoning. For self-cooking, you need to take equal parts of ground spices:

Black pepper, allspice, cinnamon, cloves, fenugreek, ginger, nutmeg

Mix all this and store in a tightly sealed container.

Fenugreek is quite rare in stores, other spices are readily available. The easiest and most affordable spice for kebbe is cinnamon and pepper mix.

http://www.mixblender.ru

What is a kebbe attachment in a meat grinder? - Expert

A meat grinder is an integral part of the kitchen. This appliance is used by housewives to prepare many traditional and original dishes - turning minced meat for cutlets, preparing vegetable or fruit puree, as well as tomato paste, etc.

In the set of most modern household appliances there are many additional attachments and accessories that significantly expand the functionality of the device. One of them is the kebbe. What is it in a meat grinder and what is it for? Today we will take a closer look at this issue.

What is the kebbe attachment for in a meat grinder?

When purchasing household appliances for turning meat, many come with a variety of attachments. One of them is of an incomprehensible shape in the form of a tube, which is used to prepare an Arab dish - lamb sausages with various fillings.

So what is a kebbe attachment in a meat grinder? It is a hollow tube with thin walls. When screwed onto the working body of the device, it is used to turn the minced meat into hollow sausages. Later they are stuffed with filling and formed into small rectangular cutlets.

For the preparation of a traditional oriental delicacy, lean lamb is usually used with the addition of finely chopped sprouts of sprouted wheat and other ingredients - onion, nuts, spices and spices.

How to use?

To use the kebbe attachment, there is no need to first sharpen the meat grinder knife. When scrolling sausages, pre-cooked minced lamb mixed with other ingredients is used. Before installing the kebbe attachment, the cutting elements - grids and attachments are removed in advance.

After installing the kebbe attachment, minced meat is loaded into the receiving bowl and the device turns on. Before cooking sausages, it is worth pre-adjusting their length (usually it does not exceed 5-6 cm), but depending on personal preferences and tastes, the hostess can vary it at her discretion.

When scrolling the composition, a hollow meat sausage comes out, which is the top layer of the cutlet. After turning it, you should immediately stuff it with the filling, otherwise the minced meat may stick together, and the "blank" will lose its shape.

Note! For the first time, stuffing a sausage is quite difficult for an inexperienced cook. At first, it is better to do this together, one gently holds the meat shell, the other loads the filling with a small spoon.

After stuffing, the patties are shaped, rolled in flour and fried in oil in a pan, grill or deep-fried.

Authentic recipe

So what is a kebbe attachment for in a meat grinder? It is suitable for creating a variety of interesting and unusual dishes. Traditionally, raw minced meat is used for Arab cutlets, inside which finely chopped meat with golden fried onions is laid out.

To prepare homemade cutlets, instead of lamb, you can use pork or beef headlights with the addition of bread. Depending on her imagination and preferences, the hostess can independently combine products and create her own unique masterpieces (for example, potato cutlets with cheese or spinach filling).

An authentic recipe uses the following ingredients:

• Lamb - 1 kg;
• Bulgur - 200-300 gr.;
• Onions - 1 pc.;
• Salt, spices.

For stuffing:

• Meat - 500 gr.;
• Onion - 1 pc.;
• Pine nuts;
• Salt, spices.

Bulgur is pre-soaked in cold water for 15 minutes (to achieve good adhesive properties). Then drain the water, squeeze out. Pass the lamb through the device, combine with chopped onions, spices and soaked bulgur, mix until smooth.

After installing the kebbe attachment, load the prepared minced meat into the receiving bowl and turn on the device. After the appearance of a hollow meat tube with your hand, you will need to tear it off when the desired length is reached.

For the filling, fry the onion in a preheated pan until golden brown, add minced meat, pine nuts and spices. Bring to readiness. After cooling, stuff the hollow sausages with the filling.

Now you know what a kebbe attachment is in a meat grinder and you can please your household, friends and acquaintances with juicy and tasty oriental sausages!

Kebbe attachment - what is it in a meat grinder?

Sometimes it is very difficult to prepare delicious meals without electric assistants. For example, in order to wind minced meat from meat by hand, it took a lot of time, because doing it on old machines is sometimes very difficult.

But thanks to modern technologies, this problem is a thing of the past, and you can grind a few kilograms of minced meat in just 10 - 20 minutes, the main thing is to choose a more powerful electric meat grinder and you can start working.

Such a modern device not only allows you to grind meat, but also helps in the preparation of other dishes.

Almost every meat grinder is equipped with additional attachments that allow you to make juice, chop, chop and cut vegetables, fruits, and even indulge yourself with homemade sausages. A nozzle called a kebbe will help you with this. What it is, what the nozzle looks like and how it is used, this article will help you figure it out.

Where can I get the attachment?

As already mentioned, almost all modern electric meat grinders are equipped with such a nozzle. However, unfortunately, not all women still do not know how to use it, they do not even know what it is. And having found an unknown attachment in the box with the device, they cannot even imagine why it is needed.

In order not to ask the question "Kebbe, what is this?" , it is worth reading the article to the end. So, this attachment is intended primarily for the preparation of a traditional Arabic dish. Well, your electric grinder will allow you to do this quickly and without unnecessary hassle.

For starters, it's worth noting that kebbe is stuffed small lamb sausages.

What products to use?

The kebbe attachment for the meat grinder allows you not only to use already proven recipes, but also to create your own. As a rule, the filling of such sausages is also meat, however, other products are often used, primarily vegetables.

You can also experiment with filling sausages by making the filling, for example, from onions, rice, cabbage or other products. In addition, you can always use any other meat instead of lamb. There are a lot of recipes, you can choose exactly what you like most or want to try.

In reality, there are a lot of recipe options, both for lovers of fatty and juicy dishes, and for those who prefer vegetarian recipes, and for those who are on a diet. Some people like lamb with chili, mint and basil, there are variations on the theme of tartare.

You can make a kebbe stuffed with cheese and spinach, and use potatoes instead of minced meat. In addition, salmon can be used as the sausage itself, but the filling can be made from shrimp.

How to use it and what happens?

The kebbe attachment allows you to make hollow meat tubes (or as they are also called sausages). Then they are stuffed with a variety of fillings, after which they are fried, cooked in a slow cooker. Lovers of healthy or wholesome food even manage to cook them in a double boiler.

As already mentioned, kebbe can be both meat and vegetable, but it's all a matter of taste and personal preference. Although initially it is all the same. At the same time, sausages are prepared with bread and minced meat in approximately the same ratio.

Some housewives call this dish homemade sausages or zrazy, but this does not make it less tasty, healthy or satisfying.

What happened first?

Kebbe - what was it originally, where did such an unusual name come from? And from the very beginning, it was a delicious and very popular Arab dish, the name of which came from the well-known lula kebab, which is made from pepper, salt, lamb lard and meat.

Small sausages are made from these products, they are placed on skewers and then fried like a kebab over hot coals. That is why the names of these dishes are similar. But if earlier everything was done by hand, today, thanks to special attachments, the kebbe dish is prepared quite simply and quickly.

What is a kebbe in a meat grinder and the essence of its work, you can fully understand only after using it.

How to install the attachment

It is very easy to use such a nice little addition to your meat grinder. Do not worry that something may not work out for you, you ruin the food or have no idea how the attachment is installed. As it is easy to prepare a dish, you can install the attachment as quickly as possible and without unnecessary hassle.

The installation of the kebbe is exactly the same as the others that come with your grinder. The kebbe attachment, like other elements of the kitchen appliance, is installed on the head (this is a working metal block). Before installing the accessory, be sure to remove the perforated grate and knife.

The kebbe has a narrow neck to which the gut or any other alternative designed for storing homemade sausage is attached. After that, you need to turn on the electric meat grinder - and you can start acting or learn how to make such sausages.

If you have never done anything like this, then here is a little advice for you - after turning on the machine, you will need to hold the intestine with one hand and, thus, control the uniformity of its gradual filling, you do not need to do anything else except periodically add minced meat to the meat grinder.

Well, what to stuff, what to make the stuffing itself, fry, steam or bake such delicious sausages in the oven - it's up to you personally.

What is this nozzle?

The presented nozzle in inexpensive and mid-range models is almost always made of plastic. And the more expensive the device itself, the better and more durable the plastic. Of course, the best option is metal tips. Now we need to figure out what a kebbe is in a meat grinder and how this attachment looks like.

First of all, it should be noted that this is an unusual addition to your meat grinder, since it consists of two parts at once, so there will be one more part in the complete set of your kitchen appliance. So, the first part, which is attached to the metal working block, is made in the form of a circle with three large holes.

Inside this piece there is a large, long, rounded bulge that forms the cavity of the sausages. The second part is made in the form of a wide cut cone. The main purpose of this part is to form the walls from the minced meat. Its wide side is attached to the first part of the nozzle.

Their interaction makes it possible to obtain hollow sausages, which are stuffed with different fillings.

If you've never cooked kebbe sausages, then you should definitely try them. There is nothing complicated in their preparation, the main thing is to understand and deal with the kebbe nozzle.

You already know what this is, so you can please your loved ones with delicious, hearty meat or diet sausages. Undoubtedly, your family and guests will appreciate such a wonderful dish and will simply reward you with many compliments and gratitude. And the kebbe attachment will help you with this.

A photo of this part for a meat grinder will help determine it and quickly find it, of course, if you have not yet figured out what it is.

In a nutshell - what is a kebbe?
This is a traditional Arabic dish that is stuffed with meat patties.

Most often, these cutlets are stuffed with other minced meat, although all sorts of options are possible.

For the kebbe, two different mince is made - one for the shell and the other for the filling, and in order not to stretch the story, I proceed to the process.

For the shell, I took two types of meat
Beef - 250g
Turkey fillet - 250 gr
In addition to meat, bulgur is used for minced meat, if it is not there, then it can be replaced with some kind of ersatz - rice, millet, sometimes just flour is offered. But this is not an authentic substitute. And although at that moment I also did not have bulgur, I got out of the situation by taking wheat groats (130gr) called Poltava, growing in the Altai Territory.
One medium onion, salt, pepper and various oriental spices and spices are also used for minced meat.

For the filling, I took lamb - 450 g of pulp
One medium onion
Pine nuts 40 gr
Salt, pepper, spices.



The lamb was ground on a medium wire rack with 5 mm holes. The meat grinder grinds the meat at lightning speed, these 450 grams of lamb ground in 5 seconds, I did not have time to throw the pieces of meat into the throat of the load.



The onion followed the meat - this is the general view of the ground mixture.



I decided to fry the minced meat for the filling - for this I cut off a little lard from the lamb and melted it in a pan. But the hot frying pan was filled with minced mutton mixed with onions and pine nuts. Fried for 10 minutes over medium heat, stirring from time to time.



At the end of frying, I got this. Salted, pepper and added a composition of oriental spices and spices called hawajaj. I put it aside and started making minced meat for kebbe casings.



For this mince, first of all, I soaked the wheat groats in water for about an hour, then drained the water and squeezed the groats thoroughly.



In order for the minced meat for the casings to be durable, it must be ground on a wire rack with the smallest holes. This grid is included in the meat grinder kit. With a quick movement of his hands, he unscrewed the front nut, removed the old grill and put a new one - awesomely convenient, you don't need to disassemble anything else, remove the loading chamber and wash too, everything inside is clean and nothing is wound on the knife - the whole operation took about 5 minutes at most.



Minced meat from a grid with 3 mm holes resembles thick threads.



I added soaked cereal to the minced meat - now you need the minced meat mixed with the cereal, grind a couple more times to get an elastic and strong dough for the casings.



After the third grinding, the minced meat acquires a completely different structure.



I added the onion ground in a meat grinder, salt and spices.



Mix everything thoroughly. Here's the dough.

Now you can start making shells. Disconnected the loading part from the body, unscrewed the front nut, threw off the clamping clamp and the meat grinder fell into two halves - washed it under hot water, wiped it with a towel, put the auger and the kebbe attachment inside - neither the knife nor the grates are needed anymore. And this whole operation took about 5 minutes.



We begin to form the hollow shells for the kebbe. We load the minced meat for the casings, turn on the meat grinder, a meat pipe crawls out of the kebbe attachment, as soon as it reaches 8-9 cm, turn off the meat grinder and cut off the pipe.



And so on until the end of the mince for the casings. Here is the result of the work.

Further, the meat grinder does not directly participate in the manufacture of the kebbe, but I will continue the story and the show :)



I fill the tubes with filling. To do this, one end of the tube is stuck together, and the filling is pushed into the other. To push the filling, I adapted a cylinder from a syringe, it just corresponded to the diameter of the opening of the tubes. Then the inlets are also closed up.



Ready stuffed kebbe.



It remains to fry them. You can fry in a skillet, you can bake in the oven, but it's best to deep-fry the kebbe. Which I did.



Fried in batches of 3 or 4 pieces. As soon as one side is fried, I turn the sausages over and bring them to condition.





And here is the section in more detail.

It turned out delicious, unusual, crispy crust and aromatic filling - the feeling of a delicacy :)

I must say that the filling can be made from raw meat and not fry it - while the kebbe is deep-fried, the filling will have time to cook.

I will not, like an Arab sheikh, cook a kebba every day, despite its outstanding taste. Here "if I were a sultan and had three wives and would be surrounded by triple beauty"- then, of course, I could afford to have lunch every day with these stuffed sausages, because 3 women are enough to make them daily :)
And so only on holidays or for dear guests :)

PS Of course, kebbe is not an easy dish to prepare, I would even say that it is very difficult - at least for a person who makes it for the first time. But the Philips HR2743 meat grinder is so convenient and reliable that it gives everyone confidence when making even complex dishes.
I have a few more recipes in line.


I wish you all bon appetit! :)

see also
Chicken breasts baked in cream

If the Arabs had not brought a huge tent-“restaurant”, as well as a mobile washbasin with showers to the Libyan desert, following our caravan of off-road vehicles, I would not have given half an Egyptian pound for the statement that pine nuts are quite, so to speak, a traditional ingredient a variety of Arabic dishes. But this is the East, albeit the Middle! And if the cedar does not grow on the shell rock trampled by the camels (like the pine), nuts, after all, can be delivered - with the same camels. This vehicle is undeniable. How not to dispute the "caravanness" of the East, absolutely non-desert aromas of Bedouin tea and (certainly) aromas arab kibbe... The latter especially interested me - the stuffing of the like with the like. And although, strictly speaking, kibbe is made from lamb or beef (or a mixture of both), we will make them today chicken fillet... For in our case it is not the “meat” component of this wonderful dish that is much more interesting, but the technology of its preparation. More precisely, a trick with a filling. I will try to describe the technology in more detail using the example of chicken fillet. And those who want to join the 100% Arab culinary culture can easily replace the bird with the same mutton, replacing, of course, pine nuts with pine nuts, which, in general, is practically the same thing.

To begin with, I will list the necessary set of products for a kibbe for 4-5 adult eaters and you will understand the proportions for any number of guests (and it is advisable to observe the proportions) So, let's take:

1 kilogram (or slightly more) chicken fillet (or in common parlance - chicken breasts)
2 medium onions
About 100 grams of either wheat, barley, or corn grits
2-3 cloves of garlic (optional)
50 grams of pine nuts
50 grams of butter or ghee
100 grams of pomegranate juice, preferably freshly squeezed
Salt, freshly ground black pepper and ground coriander or cumin, to taste
Semi-deep vegetable oil.

First of all, we will pour about 100 grams of cereal (I used corn and in this case did not feel any special differences from bulgur) into a separate bowl and fill it with warm water so that the cereal is thoroughly soaked and softened.

Now let's divide the meat. For the filling, we will cut off exactly one fourth of the total fillet and set aside. A little later we use the rest, most of the fillet for the preparation of minced meat - a shell for the filling.

However, let's start with the stuffing. The so-called pomegranate juice, which is sold in bottles, I would replace with natural, first grinding the grain of half a pomegranate in a blender, and then filtering the juice through a strainer.

Peel the onions and cloves of garlic, chop one of the onions and a clove of garlic with a knife, and also finely chop the deferred quarter of chicken fillet with a knife.

(It was not by chance that I pointed out in the listing of ingredients that garlic can be added purely at will - it is not necessary, especially for those who do not really welcome the presence of garlic in poultry.)

Dissolve 50 grams of butter or ghee in a slightly preheated frying pan and literally fry 50 grams of pine nuts in it.

Add to the nuts the rest of the chopped onion with garlic, the chopped fillet, add a little salt and pepper and fry with the nuts just as delicately - no more than 5-7 minutes.

Then pour in 100 grams of pomegranate juice, simmer for the same five 5-7 minutes and set the pan aside.

In a food processor or meat grinder, chop the remaining onions and garlic and most of the chicken fillet.

Add a little salt to the minced meat obtained, pepper with black and red pepper, season with a pinch of ground coriander or cumin and drain from the bowl in which the cereal was soaked, water, well squeezed cereal and also add to the minced meat.

We will knead the minced meat very carefully so that it gains plasticity.

It's time to form the kibbe directly. I must warn you that even chilled minced meat is quite sticky due to the presence of cereals in it. To reduce the "stickiness" of the minced meat to the palms, it is better to periodically moisten them with cold water. From the minced meat we will first make balls, a little smaller than a tennis ball, then flatten them into pancakes about a centimeter thick.

For each pancake, put about a tablespoon of chopped fillet, nuts and onion filling.

Then, carefully, taking the spring roll from the palm of your hand, bring the edges of the pancakes to the middle so that the filling stays inside the kibbe. In shape, the kibbe blank should resemble something like our cutlet. If the products are taken exactly in the specified proportions and the kibbe is molded to the specified dimensions, the filling is evenly distributed over all the cutlets. Having fashioned the kibbe, we heat the oil for half-fat and carefully fry the kibbe in it from all sides, turning from time to time, until a nice golden color. What is very important, the kibbe should be started to fry by placing them with a “seam” (that is, the side on which the filling was sealed) to the bottom of the pan.

Those who want to supply this dish with their own prepared pomegranate sauce can do the following. Salt the butter from the pan in which the kibbe was fried. But not completely, but leaving about a tablespoon. Add to it another hundred grams of freshly squeezed pomegranate juice, a pinch of salt and a pinch of granulated sugar and boil down the resulting mixture by about half. In short, in this way we deglaze the pan, removing from it all the tasty that remains after frying the kibbe.

The finished kibbe has a very interesting texture if you cut the "cutlet" across. Corn (or wheat) groats give the shell a certain airiness, but the filling fried and stewed in pomegranate juice with translucent pine nuts does not need special descriptions. This is unusual and, of course, delicious, especially if pomegranate sauce and thinly sliced \u200b\u200band washed onions, sprinkled with lemon juice, are served with the kibba. And also - a lot of greenery.

If you want to experiment with meat dishes according to the recipes of the peoples of the East, then you need to cook a kebbe. What it is?

Small meatballs (usually lamb) and bulgur stuffed with butter. This is a Lebanese recipe. In Arabic, this word means "dome". There are a variety of types of kebbe - what it is, you can understand by imagining hollow meatballs. They are given various shapes, made from different meats, vegetables and fish, and also stuffed with various fillers.

Lebanese kebbe - what is it and how to cook it?

Regarding the shape that is given to this dish, we can say that it can be very different. Below is a recipe for kebbe (what it is, you can understand not only theoretically) in the form of meatballs with filling.

There are kebbe in the form of pies stuffed with minced meat. In this case, the meat is simply baked and decorated with onions on top. There are recipes for this raw lamb dish (in this case, it is abundantly flavored with spices: chili, basil and mint). Salmon is used to make kebbe with shrimps, and mashed potatoes are made with cheese and spinach filling. In Syria, this dish is prepared from beef and special matz flour. Kebbe is very crispy and golden. In this country, the preparation of this dish is considered an art.

Kebbe cooking

Twist four hundred and fifty grams of lean lamb in a meat grinder (first cut it into pieces). Take two hundred and thirty grams of fine bulgur and

before making a kebbe, soak for ten minutes in salted cold water. Also grate or grind one onion in a meat grinder. You will also need spices: ground pepper, chili and ground cinnamon. They need to be taken in a quarter of a teaspoon. For the filling, you need a pack of butter at room temperature, a whole spoonful of ground cinnamon, salt and eighty grams must be fried until golden brown, making sure that they do not burn. The soaked bulgur should be wrung out. Sometimes this is not necessary if the cereal absorbs all the liquid. In any case, you need to drain the water and add chopped onions and spices to the bulgur. Knead the minced meat together with the lamb with your hands, pass it through the meat grinder again and put it in the refrigerator for an hour. In the meantime, cook the filling. Pound the butter mixed with cinnamon, pine nuts and salt in a mortar and roll into a sausage with the help of put in the refrigerator. You can also add fried onions to the filling, about half an onion. Form a kebbe shell out of chilled minced meat as follows: mold a ball, make a depression in it with your thumb (the shell should be thin enough), put the filling and, wrapping the edges, make round or oval smooth meatballs. The colder the meat is, the better it holds its shape. Therefore, take the minced meat out of the refrigerator in parts. Now there are two options for bringing the kebbe to readiness: baking in the oven or deep-frying. In the first case, it will take about twenty minutes. Ready-made kebbe with natural yogurt sauce are very tasty.

The complete set of almost all modern electric meat grinders includes a nozzle "kebbe", unusual in shape and name. Few people know what it is for and how to use it. But with its help, you can cook very tasty dishes. Read more about this below.

Kebbe attachment

Kebbe in a meat grinder - what is it? The name of the nozzle comes from the Lebanese cuisine dish of the same name, which resembles the familiar lula kebab in form, and zrazy in content.

The result of the meat grinder with a kebbe is an oblong sausage with a filling. Ideally, two types of minced meat, but there may be other options - vegetables, fish, nuts, herbs, etc.

The nozzle consists of two parts: Anchoring cone (B) and a short pin with a rounded headband (A).

By the way! You can install the kebbe attachment not only on an electric, but also on a mechanical meat grinder.

There are two types of kebbe baits - plastic and metal... Each of them has its own pros and cons:

1. Plastic nozzles less durable, so you need to handle them carefully. But, at the same time, their surface is smoother, which means that the minced meat glides on them better and does not crumble.
2. Metal nozzles stronger, but can rust, so they must be well dried after washing and not stored damp.

Where to get the kebbe bait

Kebbe attachments are included with many electric grinders... So if you are buying a new model, see in advance if this part is included in the kit.

If you are happy with your current grinder and you didn’t come with a kebbe attachment, you can buy it separately at home appliance stores or order it online.

Important! When choosing a kebbe bait, pay attention to its surface. It should be smooth - no chips or roughness.

How to install the attachment

Kebbe baits are one size fits all, therefore they fit any standard meat grinder.

Installing the nozzle is simple, you need to:

1. Unscrew the knurled nut, remove the grate and knife.
2. Install first the kebbe attachment A (with a pin), and then B (cone). The grooves should connect with the tabs.
3. Tighten the knurled nut.

How to cook using the kebbe attachment

Cooking a kebbe using a special attachment requires some skill.... According to numerous reviews, “it's easier to stick these sausages with your hands” than trying to stuff thin shells. But if you practice it, the process is easy.

By the way! At first, the whole family can be involved in the process of making a kebbe - like making dumplings all together on long winter evenings.

The main difficulties when working with the nozzle:

1. First you need to get used to making blanks of the same size. Therefore, you must either turn off and turn on the meat grinder all the time, or use an assistant who will cut off the tubes crawling out of the nozzle when they reach the desired size.
2. Hollow tubes-shells must be filled quickly with filling, otherwise they will stick together. Here, too, you may need help at first.
3. Fill the sausages very carefully so as not to tear the casing. It is better to do this with wet hands.

You can use an old mechanical meat grinder to get used to making kebbe meat preparations of the same size.

Try to cook a kebbe according to the recipes below, and you will understandthat it is not as difficult as it seems.

Meat in meat (traditional)

This recipe is good for training. Here, the meat filling is laid in the meat shell, and if the walls break through, it will not be so noticeable.

For the shell you will need:

• lean meat (beef) - 450 g;
• flour - 150-200 g;
• salt, spices (nutmeg, red ground and black ground pepper) - pinch each.

Less flour and more meat in minced meat for shell, the denser it is.

The meat is passed through a meat grinder three times, then the ingredients are mixed in a bowl.

For filling:

• lamb - 100 g;
• vegetable oil - 1.5 tbsp. l .;
• finely chopped onions - 1.5 tbsp. l .;
• flour - 1.5 tbsp. l .;
• salt - 0.5 tsp;
• spices (optional) - 0.3 tsp.

Lamb is passed through a meat grinder 2-3 times. The onions are fried in vegetable oil until golden brown. Combine all the ingredients and knead the minced meat.

1. Using the kebbe attachment, tubes are made of the same size.
2. Fill them with minced lamb stuffing.
3. Pinch the edges.
4. Fried on both sides in a large amount of vegetable oil.

Kebbe stuffed with cheese and mushrooms

The walls of the meat tubes are thin and break easily when stuffed. It is easier to do this if you use the method from this recipe.

You can take any meat, including poultry (chicken, turkey)... It is only necessary to remove fat from it.

Products:

• meat - 500 g;
• bulgur (can be replaced with wheat groats) - 200 g;
• mushrooms (oyster mushrooms, champignons) - 300 g;
• hard cheese - 250 g;
• green onions - 1 bunch;
• salt and pepper mixture to taste;
• deep fat oil.

Prepare like this:

1. Bulgur is soaked in cold water for 2-3 hours.
2. Fry the chopped mushrooms in vegetable oil, season with salt and pepper.
3. Twist the mushrooms through a meat grinder with a fine grid.
4. Finely chop the onion and combine with the mushrooms.
5. Cut the cheese very thinly (with transparent slices). You can take the finished cut.
6. The meat is rolled onto the minced meat twice through a fine wire rack.
7. Squeeze bulgur and add to minced meat.
8. Salt and spices are added. All are mixed.
9. Scroll again through a meat grinder.
10. Install the kebbe attachment.
11. Make meat tubes of the desired size by separating them with a knife or fingers.
12. Put the filling on the cheese plates and wrap it in a roll of a suitable diameter so that you can insert it into the meat tube.
13. Pin the ends.
14. Deep-fried until tender.

Prepared kebbe can not be cooked immediately, but made for future use. To do this, they are carefully placed on a tray and covered with foil. Can be stored in the freezer and used as needed.

Kebbe with vegetables

This dish good to do in summer with young vegetables.

Products:

• beef - 600 g;
• onion - 1 head;
• bulgur - 1 tbsp.;
• water - 0.5 tbsp.;
• zucchini - 1 pc.;
• bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• fresh herbs, salt and spices to taste;
• vegetable oil for frying.

Cook like this:

1. Bulgur is soaked in cold water for two to three hours.
2. The zucchini is peeled and diced.
3. Chop the onion.
4. Carrots are grated.
5. The bell pepper is cut into small cubes.
6. Fry vegetables in vegetable oil until tender. At the end, add salt, pepper and chopped herbs.
7. Make minced meat, as in the previous recipe.
8. Meat tubes are formed through the kebbe nozzle, stuffed with vegetable filling.
9. Fried in vegetable oil on both sides until browned.

Turkey kebbe with couscous

Poultry can also be used to make delicious kebbe sausages. If there is nowhere to get couscous, add semolina... It is only better to fry it in a dry frying pan until it has a characteristic nutty smell. Unlike couscous, you don't need to soak it.

Products:

• turkey fillet - 1200 g;
• couscous - 150 g;
• water - 300-400 ml;
• 1 large onion
• garlic - 2 cloves;
• vegetable oil;
• feta cheese - 200 g;
• nuts (walnuts or hazelnuts) - 150 g;
• boiled eggs - 2 pcs.;
• cilantro - 1 bunch.

Prepare like this:

1. Boil water and pour boiling water over the couscous for five minutes.
2. Fillet is rolled through a meat grinder. A quarter is set aside for the filling.
3. The remaining minced meat is scrolled again with onions and garlic.
4. Add salt, couscous and 2-4 tbsp. l. vegetable oil, focusing on the consistency of minced meat - it should not turn out too dry, but not liquid either.
5. Everything is mixed and left for two hours.
6. Cheese, nuts, eggs, cilantro are rolled through a meat grinder and mixed with the minced meat left for the filling.
7. With the help of a nozzle, tubes are made and stuffed.
8. Deep-fried.

Conclusion

What is a kebbe in an electric meat grinder? This is a special attachment for making elongated sausages. Cooking kebbe with its help is not an easy process at first, but very exciting. If you manage to master it, you will not only diversify the menu with a delicious meat dish, but also surprise your guests.