Kebbe - what is it, photo of a special attachment, recipe for the dish

What is kebbe

This word, which comes from Arabic, has two meanings. The first and main thing is the name of the meat dish, which is considered traditional in oriental cuisine. The oblong shape makes kebbe sausages similar to pies or cutlets with filling. The shell (dome) is made from minced meat (lamb and bulgur), and the hollow space inside is filled with the second half of the minced meat mixed with pine nuts, after which the kebbe is deep-fried. The second meaning of the word is the attachment in the form of a hollow tube, which comes complete with modern models of electric meat grinders.

Kebbe - what is it?

Kebbe is literally translated from Arabic as “dome” and includes two concepts. The first is a traditional meat dish of oriental cuisine. Kebbes are called meat pies, sausages or cutlets with filling.

Two minced lamb are prepared for it: one with the addition of specially ground wheat (bulgur), and the second with pine nuts. From the first minced meat, a shell is made that resembles a dome (hence the name), which is filled with minced meat with nuts. The meat pies are then fried in oil.

The process of making kebbe cannot be called simple. The attachment for a meat grinder, also called kebbe, will help to greatly simplify it. With its help, it is easy to create hollow shell tubes, which are subsequently stuffed with filling.

How to cook

To make hollow tubes with walls of uniform thickness from minced meat, skill is required. You will also need an attachment for forming the sausage, but even this does not make preparing kebbe an easy culinary process. The technology looks like this: first you need to make minced meat, then change the nozzle, and, loading the finished minced meat into the hole in the meat grinder, squeeze out a hollow tube, which should be filled with filling. It’s worth practicing, choosing recipes with photos, then over time you’ll be able to make neat meat sausages using a useful attachment.

What is a kebbe attachment in a meat grinder?

The set of a modern household device - a meat grinder - contains different attachments. If among them there is a device with a truncated cone, then all that remains is to find a circle with a convexity, connect the two parts - this is the assembled kebbe attachment for the meat grinder. The circle is fixed on the main (metal) block of the device. This is easy to do, but you must first remove the knife and the grid with holes. Next, a truncated cone is put on, which helps to make a hollow meat tube or shell for the filling.

What is the kebbe attachment in a meat grinder? | ExpertLife

Few people have not used a meat grinder at home to turn meat into minced meat. But with the help of this device you can cook other dishes using special attachments.

When purchasing 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 attachment is and what role it plays in a meat grinder?

Kebbe - what is it?

Kebbe is a traditional dish that represents Lebanese cuisine. The oriental dish consists of long oblong meat sausages stuffed with peculiar contents. The sausage casing is traditionally made from minced lamb 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, fried vegetables, poultry and fish.

It is served as a stand-alone hot appetizer, but sometimes the dish is complemented with a side dish of vegetables and hot sauce.

Using the meat grinder attachment to prepare kebbe

Modern models of electric meat grinders are equipped with special attachments, which are thin hollow tubes. They are easy to use and will help you create a perfectly smooth 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 attachment for making kebbe is ready. The circle should be fixed to the body of the meat grinder by removing the knife and grid. Then you need to put a cone on top, which will allow you to make a meat casing for the kebbe.

To obtain the meat casing, the minced meat should be made in advance. Load the prepared mass into an electric meat grinder and pass through a special attachment. Carefully fill the resulting meat tube with filling.

Pork kebbe

The 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:

Pour warm water over the bulgur and let it swell for 22-24 minutes. Separate it from the liquid and squeeze it out.
Peel the onion, chop 1 piece into small squares and place in a frying pan moistened with oil. Fry for 3-4 minutes until golden brown.
Make minced pork meat.
Divide into 2 parts. Add the first one to the frying pan with the onion and fry for 7-9 minutes.
Remove the shells from the pine nuts, pour them onto a hot, oiled frying pan and fry for 3-4 minutes.
Place the fried minced meat with onions and nuts in a bowl. Add salt and spices, squeeze out lime juice. Stir gently. Place the container in a dark place for 13-14 minutes.
Pass the onion through a meat grinder and mix with the second half of the minced meat.
Pass the soaked bulgur through a meat grinder, stir with spices and minced meat. Stir for 16-18 minutes until a homogeneous mass is obtained.
Attach the kebbe attachment to the body of the meat grinder and pass the meat mass through it.
When the shells appear, tear off pieces 9-11 cm long and place on a tray.
Stuff the cold filling into the shell. Make sure there are no breaks. Carefully pinch the edges of the sausages.
Place the dish in an oiled frying pan and fry for 18-21 minutes. You can cook the dish on the grill or deep-fry.

The traditional recipe for the dish includes cinnamon, cloves, ginger, pepper, and cardamom. If you are not a fan of spicy oriental cuisine, then you can limit yourself to adding only pepper.

Chicken recipe

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

Cooking with potatoes

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

Kebbe filling options

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

Cheese and mushroom filling

An ideal filling for a buffet or feast.

Rice-cranberry filling

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

Apple filling

The piquant apple filling will add a unique taste.

Kebbe recipe

Although the form of an oriental dish is almost no different in one recipe or another, the content of each of them helps to enjoy the varied taste of kebbe. The traditional version of the recipe involves the use of lamb, specially processed wheat groats (bulgur), and pine nuts. Over time, the authentic method has undergone changes, so there is a recipe for making kebbe from beef, pork, barley, cheese, mushrooms, vegetables, and the frying process is replaced by baking in the oven or boiling in broth.

With mushrooms

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 1325 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

In its finished form, as well as in taste, kebbe with a crispy crust deservedly claims to be a culinary masterpiece. Cooking a pleasure for meat lovers is very difficult, but the entire process from chopping the meat, preparing the filling to serving is an example of skill, and the mushroom kebbe recipe will help you hone it. To make the meat dish reminiscent of a traditional one, you can make bulgur yourself: soak wheat in boiling water, dry it, grind it and fry the ground grain in a frying pan.

Ingredients:

minced meat (beef) – 500 g;
bulgur – 150 g;
champignons – 250 g;
water – 300 ml;
nuts (walnuts) – 40 g;
mayonnaise – 2 tbsp. spoons;
garlic – 3-4 cloves;
green onions – 30 g;
vegetable oil – 2 tbsp. spoons;
mixture of peppers - to taste.

Cooking method:

Pour water over the bulgur and soak for a couple of hours to swell. Then drain the water, mix the cereal with the minced meat, adding pepper and salt.
Make the filling: chop mushrooms, chop nuts, fry in a frying pan, let the mixture cool. Coarsely grate the cheese, chop the green onions, mix with the cooled mushroom mixture.
Install the nozzle, pass the minced meat, forming meat tubes.
Fill the hole with mushroom filling and seal the edges.
Grease a baking sheet with oil, arrange the meat sausages, bake in the oven for about 20 minutes. Then brush the top with mayonnaise sauce and garlic, leave for another quarter of an hour, reducing the heat to low.

With mushrooms and cheese

Kebbe is a meat dish that is prepared with more than just minced meat inside.

You can also add mushrooms to it in combination with cheese. Many people call this dish European zrazy.

What ingredients will you need?

To prepare kebbe you will need the following ingredients shown in the table below.

Shell	Filling
minced meat – 400 g; bulgur – 100 g; onion – 1 head; Lebanese spices.	fresh mushrooms – 300 g; low-fat cheese – 150 g; onion – 1 head; whole grain flour – 1 pack; eggs – 1 pc.; frying oil; herbs and spices; breadcrumbs.

Step-by-step cooking process

Step-by-step preparation of kebbe with cheese and mushroom filling:

First you need to soak the bulgur (if this is not done, it will be crumbly and will not “glue” the minced meat, which will lead to the rupture of the shell). To do this, you should take an iron container with water and immerse the bulgur in it, and then take it out and gently “squeeze” it out.
Then you need to make a blank for the shell. To do this, you need to grind the minced meat with bulgur in a meat grinder.
Next you should prepare the filling. First you need to chop the mushrooms and onions and cook them in a saucepan until they turn golden brown. Afterwards, grate the cheese into the frying pan, mix the ingredients and let the filling cool.
Then you need to make the cakes (casings) by hand. To prevent the minced meat from sticking to your hands, it is recommended to moisten them with cold water.
After all the pieces are ready, you should put 1-1.5 tbsp of filling in them. l. and pinch the edges. When modeling, it is recommended to give the cutlets an elongated shape.

Next, you need to cook the cooked kebbe in a saucepan, on each side for no more than 5-7 minutes.

Rules for serving dishes, decoration

Before serving, kebbe with cheese and mushroom filling can be decorated with sliced fresh vegetables and herbs.

From pork

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2400 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

The reward for all the trouble will be a meat dish that looks appetizing and tastes juicy. In the East it is made from lamb, another essential component is bulgur, but the authentic recipe has undergone changes. Kebbe began to be made from other types of meat, while modern technology involves the use of a special nozzle. The choice of fillings is another way to please gourmets, so how to prepare a non-traditional version of an oriental meat dish? Choose a minced pork kebbe recipe and get to work.

Ingredients:

pork – 500 g;
bulgur – 250 g;
cheese – 300 g;
green onions – 50 g;
salt, pepper - to taste.

Cooking method:

Soak the cereal in water for several hours, drain in a colander, and allow excess liquid to drain.
Remove fat from pork pulp, mince the meat, add salt, pepper, bulgur. Mix the mixture well and pass through the meat grinder again.
Take a special nozzle, pass the prepared mixture, separate the hollow meat tube of the desired size, using a knife or your hands.
Cut the cheese into thin slices, put chopped onion in the middle, wrap it with a tube, which is used to stuff the hollow hole of the kebbe.
Heat deep fat and fry until golden brown.

Features of use

The sausage attachment for a meat grinder is a very useful and convenient accessory that is quite easy to use. The device is attached instead of a grate to the body of the meat grinder. On the other side, a sausage casing is put on, equal to approximately 2-3 finished sausages. When a meat grinder operates, the minced meat passes through the meat receiver and auger, fills the intestine and forms a sausage, the length of which can vary. For those who like portioned sausages, you can make them 10 centimeters long, and for those who prefer snail sausage, you need to stuff it along the entire length of the casing. The semi-finished product made in this way is placed on a baking sheet and placed in a well-heated oven. During the cooking process, the sausage is periodically poured with dripping fat.

There are many different recipes for this delicious homemade dish, 100% natural, without GMOs and harmful dyes and additives. The preparation process is quite simple, especially since you can buy the intestines already peeled, washed and salted.

From the test

Cooking time: 80 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 4900 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: medium.

Different cuisines around the world can offer amazing recipes that will interest professionals. Amateurs also want to try their hand, so when choosing popular dishes of a particular national cuisine, they are ready to practice and experiment. A successful example of such a discovery was the recipe for kebbe dough, the unsurpassed taste of the “signature dish” of Arab cuisine is ideally emphasized by pomegranate molasses.

Ingredients:

bulgur – 1 kg;
minced meat – 600 g;
egg – 1 pc.;
flour – 2 tbsp. spoons;
pomegranate seeds – 150 g;
onions – 4 heads;
salt, pepper, cloves - 1 teaspoon each;
pomegranate juice – 3 tbsp. spoons;
sugar – 1 teaspoon;
lemon juice – 1 tbsp. spoon.

Cooking method:

Mix pomegranate, lemon juice, sugar, bring the mixture to a boil, cook the pomegranate molasses until thickened for half an hour over low heat.
Soak the bulgur for a couple of hours in three glasses of water, then drain in a colander and allow the remaining liquid to drain.
Place in a blender along with half the volume of minced meat, spices, and beat until smooth. Add egg, flour, mix until elastic dough.
For the filling, chop the onion, fry in a frying pan along with the other half of the minced meat, add cloves, pomegranate molasses, stir, add pomegranate seeds.
Form the dough into a ball the size of an egg, make a hole, add the filling, and seal the edges.
Fry the kebbe on all sides until dark golden brown, about 10 minutes.

With cheese

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2200 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

Chopped meat with crushed wheat, and stuffing inside - these are the most common ideas for those who are interested: kebbe - what is it? Delicious Arabic food, like zrazy, has the shape of an ellipse. It’s not easy to prepare, but if you have a meat grinder at hand, then using the attachment you can handle the workpiece and make kebbe with mushrooms and cheese. The main secret is to soak and then squeeze out the bulgur very carefully, then it will be easier to stuff the tube.

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Ingredients:

lean meat – 500 g;
wheat or barley groats – 200 g;
cheese – 250 g;
mushrooms – 150 g;
salt - a pinch;
saffron, pepper - to taste.

Cooking method:

Soak the cereal overnight, mix with minced meat, salt and pepper.
Finely chop the cheese and mushrooms, add saffron and salt.
Install the nozzle, take a mixture of minced meat and cereal (a ball the size of an egg), squeeze out a tube, stuff the shell with cheese and mushrooms. Seal the edges, deep-fry (fat, oil) until golden brown.

From potatoes

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 1560 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: medium.

A tasty meat dish, which is well known in the East, can be made healthy, as proven by the recipe for potato kebbe in a meat grinder. The taste of the modern version is somewhat different from the traditional one, but this does not detract from its merits, because it is prepared with spinach and seasonings. If you finely chop the main products, fry the meat sausages with the filling until crispy, and then serve, garnished with herbs and tomatoes, then no one will be able to resist the temptation to try kebbe.

Ingredients:

potatoes – 1-1.2 kg;
egg – 1 pc.;
flour – 150 g;
spinach – 200 g;
butter – 30 g;
garlic – 2 cloves;
spices - to taste.

Cooking method:

Boil the potatoes, mash, adding salt, flour, yolk, pepper.
Chop the garlic and fry with spinach in butter.
Form balls, make a depression, put the filling inside, roll in flour.
Fry in vegetable oil, turning the kebbe over in the pan after 5 minutes.

Chicken

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 4500 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

You won’t have to think long about how to surprise a large group at a friendly meal. If you have a chicken kebbe recipe and an electric meat grinder at hand, then it’s only a matter of time before you quickly prepare an amazing-tasting meat dish. The help of the device is that the hollow tubes are easily formed; anything that chicken goes with is suitable for the filling. Ready-made stuffed cutlets will be lower in calories than lamb kebbe. beef or pork.

Ingredients:

minced chicken – 1 kg;
bulgur or barley – 100 g;
cheese – 250 g;
butter – 50 g;
garlic – 3 cloves;
pine nuts – 50 g;
pomegranate juice – 100 ml;
spices - to taste.

Cooking method:

Make minced meat by turning the fillet together with the skin, add soaked cereal, salt, pepper, nutmeg, mix.
Grate the cheese, mix with finely chopped garlic, butter, and pine nuts.
Install the kebbe attachment, make hollow tubes, and fill the shell with the prepared mixture.
Form cutlets, roll in breadcrumbs, fry in a frying pan in vegetable oil until golden brown. When serving, pour pomegranate juice over it.

With vegetables

Cooking time: 80 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2520 kcal.
Purpose: lunch, dinner.
Cuisine: Arabic.
Difficulty of preparation: difficult.

The process of preparing a traditional meat dish of oriental cuisine is not easy. At the preliminary stage, you will need to soak the cereal, wash and peel the vegetables, then carefully make hollow tubes that in appearance resemble a shell for the filling, but the kebbe recipe with vegetables will prove that it is worth the effort. The flavor nuances of the finished dish will surprise even gourmets, because the result should be a dish with a very tender filling underneath the crispy crust that melts on the tongue.

Ingredients:

minced meat – 600 g;
zucchini – 300 g;
bell pepper – 150 g;
onion – 2 heads;
carrots – 150 g;
salt – 1 teaspoon;
vegetable oil – 100 ml;
spices - to taste.

Cooking method:

Pass the onions and minced meat through a meat grinder, add salt and spices.
Chop the vegetables, fry in a frying pan, cool, and also chop with a blender or meat grinder.
Install the kebbe attachment, make a meat casing, and stuff the pieces, sealing the edges.
Heat the fat (vegetable oil) for deep frying, fry the sausages evenly on all sides, and serve with a side dish.

Traditional kebbe recipe with toppings

This dish requires the preparation of two types of minced meat. The first, in addition to meat, includes bulgur, which resembles corn grits in appearance, and the second - pine nuts . Oriental cuisine has always been associated with spicy spices and an incredible amount of seasonings. And the classic recipe includes cinnamon, cloves, cumin, ginger, cardamom, coriander and nutmeg. All this should be mixed and ground in a mortar. But if the user is not a fan of spicy cuisine, you should limit yourself to pepper, which will also advantageously highlight the taste of meat.

So, for the first minced kebbe shell you will need:

lean lamb – 1 kg;
onions (medium head) – 1 pc.;
bulgur (soaked in cold water for at least 30 minutes) – 300g;
spices - to taste.

All ingredients must be processed in an electric meat grinder until smooth. The resulting minced meat should be cooled in the refrigerator for 2 hours.

The second minced meat filling includes the following products:

lamb - 500g;
onions (medium head) – 1 pc.;
pine nuts – 150g;
butter – 50g;
seasonings - optional.

For the filling, minced lamb, finely chopped onions and pine nuts are fried in heated vegetable oil. The resulting mass should be diluted with butter, salt and seasoned with spices to taste. To make the filling unusual, it is recommended to pour a little pomegranate juice into it.

Next, the first minced meat base should be passed through a meat grinder with a kebbe attachment installed, forming sausages 9-11 centimeters long, and filled with filling. After deep frying, it is recommended to place the kebbe on a napkin to remove excess fat.

Advice! Kebbe can be served as a hot appetizer. This dish goes well with vegetables and hot sauce.

Housewives from different countries prepare kebbe with various fillings: mushroom, vegetable, fish, poultry, and cheese. These sausages are deep-fried, oven-baked, fried or stewed. However, to discover completely new sensations, you should stick to the authentic recipe.

Video of one of the alternative options for preparing kebbe in a meat grinder:

Toppings for kebbe

When thinking about how to prepare a dish of Arabic cuisine, you should not lose sight of this nuance. How to highlight the taste of meat? Spices are essential ingredients in any oriental dish, so you can take pepper, cloves, cinnamon, cardamom, saffron, and nutmeg. Any recipe for kebbe fillings stipulates that before stuffing the hollow hole, the ingredients must be crushed, and some must be pre-processed. An exception is cheese, which can be cut into a thin slice, wrapped in a tube along with the filling and inserted into the kebbe.

Kebbe attachment

Few people have not used a meat grinder at home to turn meat into minced meat. But with the help of this device you can cook other dishes using special attachments.

Let's figure out what a kebbe attachment is and what role it plays in a meat grinder?

Features of the nozzle

The name comes from the oriental dish of the same name, similar to lula kebab. Its appearance is an oblong tube (as in the photo).

The kebbe is inserted in the same way as the other attachments that are familiar to us, you just need to remove the knives and grill. The main purpose is to make sausages with a cavity inside, for filling them with various ingredients . They are also used in the production of sausages and frankfurters, but in this case the casing is first pulled over the cone.

Before starting work, be sure to read the instructions. Kebbe is supplied not only with electric meat grinders, but also with mechanical ones.

Such nozzles are produced from metal or plastic, both materials are practical. But there are some features that need to be taken into account when working with them. Plastic parts are less durable, so careful and careful handling is necessary.

Metal ones develop rust when exposed to excess moisture; therefore, after washing, it is better to dry thoroughly with a towel. When purchasing, you should carefully inspect: good attachments should have a smooth surface, without roughness or chips.

How to use it

I would like to note that ready-made minced meat is placed in a meat grinder with a kebbe attachment installed (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. The output is hollow sausages.

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

There are many detailed step-by-step recipes for preparing similar dishes with photographs on the Internet . Let's give the easiest one.

Prepare four hundred grams of minced lamb or beef.
Take 200 gr. fine bulgur, couscous or rice (soaked in cold water for 10 minutes), one finely chopped onion, spices: ground pepper, chili and ground cinnamon (1/4 tsp).
For the filling: 1 stick of butter at room temperature, 1 tsp. ground cinnamon, salt, 80 gr. pine nuts (pre-roasted).
Mix well-pressed bulgur, onion and spices into minced meat along with lamb, and keep in the refrigerator for about an hour.
Prepare the filling: mix butter with cinnamon, nuts and salt, put in the refrigerator.
We pass the minced meat through a meat grinder with a kebbe attachment, fill the resulting sausages with filling, and close the edges. Cooking in the oven.

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