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Recipe: Chich Barak Kebbe

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Recipe: Chich Barak Kebbe

Postby vivek » March 10th, 2018, 4:31 pm


Ingredients :
  • For Kebbe:
  • 200 gms. of ground lamb Meat
  • 1 cup burghol
  • 1 minced Onion
  • Salt and pepper to taste
  • 1 bark of Cinnamon
  • For the dough:
  • 1 cup flour
  • ½ cup flour
  • Salt to taste
  • For the filling:
  • 100 gms. coarsely ground lamb Meat
  • ¼ bunch parsley, chopped
  • 1 minced Onion
  • Salt to taste
  • Pinch of Cinnamon and pepper
  • 1 tbsp. pinenuts
  • For the yoghurt:
  • 1 kg. Yoghurt
  • ½ cup starch
  • 1 cup fresh Cream
  • 1 Egg white
  • 8 Garlic Cloves
  • 1 tbsp. coriander, chopped finely
  • 100 gms. Butter

How to Make Chich Barak Kebbe :
  1. Wash burghol and strain. Combine with meat, onions, salt, pepper and cinnamon and pat.
  2. Holding a morsel of kebbe, make a hole in the middle using your finger and then seal from both ends.
  3. Prepare approximately 15 shells and set aside in the refrigerator.
  4. Sift dough and knead using cold water, and a sprinkle of salt.
  5. Set aside for half an hour. Combine all ingredients.
  6. Roll out pastry and cut out small circles using a metal cutter.
  7. Fill and seal, moulding it into a hat shape.
  8. Bake in oven for 5 minutes at 180 degrees C, until dough is dry.
  9. While yoghurt is boiling, dissolve two tablespoons of starch in 1 cup of cold water.
  10. Combine with yoghurt and egg white, and bring to boil.
  11. Remove from heat, add salt and fresh cream while constantly stirring.
  12. Boil kebbe shells in water and salt, and continue with yoghurt.
  13. In a frying pan, melt butter, toss coriander, garlic and salt, and bring to boil with ½ cup water. Combine with yoghurt.

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