Kebbe - definition, and how to cook it?

What is a kebbe attachment in a meat grinder?

The attachment is a removable element for a meat grinder, consisting of two parts:

• a circle with a diameter equal to the outlet of the unit, with an elongated rounded protrusion;
• a truncated cone designed for reliable fixation of the nozzle on the main device.

The kebbe accessory in a meat grinder can be either plastic or metal. The first option is cheaper, but wears out faster. Before buying a plastic nozzle, you need to make sure that its walls are not too thin, and that the surface is completely smooth, without burrs, chips or cracks. Metal kebbe is more expensive, but is more durable, although it requires careful care and protection from moisture.

During installation, first install the part with the protrusion, and then the pressure ring

Attention! Often the part is already included in the electric meat grinder kit. If the unit comes with a low-quality nozzle, you can simply measure the parameters of the latter and purchase a new one.

Why do you need a kebbe attachment in a meat grinder?

The accessory is intended for preparing sausages with filling, zraz or lula kebab. If you put it on a meat grinder and load minced meat into the tray, the raw material at the exit will turn into a hollow tube. According to recipes from different cuisines of the world, spices and onions, eggs and meat, nuts and cheese are placed inside the resulting sausages.

Traditionally, kebbe is made from minced meat, but variations are possible. For example, sausages may consist of a paste made from crushed cereals or finely chopped vegetables. It is important that the products are dense enough and do not crumble. After placing the filling inside the sausages, their edges are sealed by pinching and fried or baked in the oven. A special attachment facilitates the process of preparing the tubes and allows you to avoid forming the minced meat shell manually, thereby saving effort and time.

Dishes with hollow tubes of minced meat are found in Eastern, European, and Russian cuisine

How to cook kebbe

Kebbe is one of the traditional Arabic dishes. These are original pies made from minced meat with bulgur and, what’s most interesting, stuffed with meat and pine nuts. This Arabic dish has many names: kebbe, kubbe, kibbeh. And it has no fewer methods of preparation. Instead of bulgur, rice or couscous is added to it. Kebbes can be shaped into sticks, balls, ellipses, and fried in hot lamb fat, baked in the oven, or cooked in broth. They can also be served raw.

You will need

• For the base:
• 500 g lamb;
• red onion;
• a glass of bulgur;
• pepper and salt to taste.
• For filling:
• 100 g butter;
• bulb;
• 200 g lamb;
• 50 g pine nuts;
• 100 g lamb fat;
• vegetable oil for frying;
• spices and salt to taste.

Instructions

1. Prepare the kebbe base. To do this, soak the bulgur for 30 minutes in warm water in advance. After this, squeeze it out and place it on a saucer. Bulgur is a cereal made from durum wheat grains. Before becoming bulgur, wheat grains are treated with hot steam or water, and then carefully dried, after which they are crushed to the desired size. Bulgur will give the kebba a unique nutty flavor. 2. Rinse and dry the lamb. Grind through a meat grinder the lamb meat, the onion cut into four pieces and the soaked bulgur. The result should be a homogeneous meat puree. For the kebbe base, you need to use only lean lamb. In addition, the meat must be chilled. Frozen lamb can ruin the entire dish. Place the prepared minced meat for the kebbe base in the refrigerator for a couple of hours. 3. Start preparing the filling. Grind the lamb in a meat grinder. If for the base it is better to take lean lamb, then for the filling, on the contrary, you need meat with fat. 4. Cut the onion into small cubes. Heat vegetable oil in a frying pan and fry the minced meat, onions and pine nuts. Add your favorite spices and salt to taste. To give this dish a luxurious taste, you can add a little pomegranate juice to the filling. 5. Take the minced meat for the base and form it into balls. To make this easier, wet your hands with water beforehand. Mash the balls into cakes, then spoon the filling onto them. Close them neatly into an ellipse shape. 6. Prepare deep fryer. Melt the lamb fat in a saucepan and fry the kebbe until golden brown, turning them occasionally during frying. The deep fryer must invariably be four times larger than the kebbe. They are required to float freely in fat. 7. Place the finished kebbeh on a napkin so that it absorbs excess frying. Serve this Arabic dish always hot, garnished with mint leaves or your favorite herbs. You can serve it with a vegetable salad. Video on the topic

Note! Kebbe should be cooked lightly before serving; there is no need to make this dish in advance. Helpful advice To prepare this dish, you can use beef or chicken instead of lamb. The kebbe will turn out more tender if you grind the meat for its filling and base through a meat grinder three times.

How to use the kebbe attachment in a meat grinder

There is nothing complicated in using an attachment for an electric meat grinder, but first you should study the rules for its installation and use. Making kebbe for the first time can be challenging.

How to install

Installation of a special accessory on the outlet of the meat grinder is as follows:

• first of all, the usual grid and knife are removed from the device, the part is placed not on top of them, but instead of them;
• an element with a long rounded protrusion is fixed to the outlet; what the structure should look like can be seen in the photo of a kebbe in a meat grinder;
• a part in the form of a truncated cone is put on top; it is responsible for the tight fit of the accessory;
• The structure is secured using a pressure regulator.

Important! The fixing screw does not need to be tightened too tightly when installing the kebbe. It is enough for it to simply hold the nozzle; over-tightening can render the parts of the device unusable.

The part with the protrusion is responsible for the hollow space inside the kebbe sausage

How to use the kebbe attachment in a meat grinder

At first, cooking sausages using kebbe can be quite difficult. The process requires some skill, and it is better to do it with an assistant. One person should constantly load the minced meat into the chopper hole, and the other should watch the tube coming out of the nozzle, cut it off in time and immediately fill it with filling from the inside.

When using kebbe, it is recommended to adhere to the following rules:

• ready-made chopped minced meat - meat, fish or even vegetables - is loaded into a meat grinder to create sausages;
• the blanks are made approximately 5-7 cm;
• the sausages are laid out on a baking sheet as carefully as possible, making sure that they do not touch each other and do not sag;
• the filling is placed inside using a teaspoon or a special confuser;
• The ends of the workpieces are pinched on both sides and, if possible, the kebbe is immediately sent for heat treatment, in the oven or in a frying pan.

After you have gained some experience in handling the meat grinder attachment, you will be able to make sausages without an assistant, only with two hands. But most often, kebbe making is approached in the same way as dumplings are made. Products are shaped by the whole family, making the process more interesting, enjoyable and quick.

Kebbes are not made too long, as they will be inconvenient to fill with filling.

Video recipes for making kebbe sausages

Based on the suggested videos, preparing a delicious dish will be as easy as shelling pears:

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

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

Lebanese kebbe - what is it and how to prepare 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.

Kebbehs are found in the form of pies filled with minced meat. In this case, the meat is simply baked and topped with onions. There are recipes for this dish made from raw lamb (in this case it is generously flavored with spices: chili, basil and mint). Salmon is used to make kebbe with shrimp, and mashed potatoes are made with cheese and spinach filling. In Syria, this dish is prepared from beef and special matzo flour. Kebbes are very crispy and golden. In this country, preparing this dish is considered an art.

Cooking kebbe

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

Before making kebbe, soak for ten minutes in salted cold water. Also grate or chop one onion in a meat grinder. You will also need spices: ground pepper, chili and ground cinnamon. You need to take a quarter of a teaspoon each. For the filling you need a stick of butter at room temperature, a whole spoonful of ground cinnamon, salt and eighty grams need to be fried until golden brown, making sure that they do not burn. The soaked bulgur should be squeezed 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. Using your hands, knead the minced meat together with the lamb well, pass through the meat grinder again and put in the refrigerator for an hour. Meanwhile, prepare the filling. Grind the butter mixed with cinnamon, pine nuts and salt in a mortar and, using a mortar, roll it into a sausage and place it in the refrigerator. You can also add fried onions to the filling, about half an onion. Form a kebbe shell from the chilled minced meat as follows: form a ball, make a depression in it using your thumb (the shell should be thin enough), put the filling and, turning the edges, make round or oval smooth meatballs. The colder it is, the better the meat holds its shape. Therefore, remove the minced meat from the refrigerator in parts. Now there are two options for finishing kebbe: baking in the oven or deep-frying. In the first case, it will take about twenty minutes. Ready-made kebbe with natural yogurt sauce is very tasty.

In the twenty-first century, domestic and foreign chefs know recipes for amazing dishes from different cuisines. What can we say about professionals, when ordinary people at home can prepare such delicacies that they have never even dreamed of before. Of course, in the cuisine of every nation there are “signature dishes” that are the pride of a particular country. In order for the food to turn out unsurpassed, you must stick to the recipe, although sometimes experiments lead to the discovery of something amazing.

Recommendations

Understanding the features and capabilities of the meat grinder attachment is quite simple. But when using kebbe, it is recommended to adhere to some rules. They will simplify the preparation of sausages and extend the life of the meat grinder and removable parts:

1. If a mechanical meat grinder is used, you can briefly put it in the refrigerator before making kebbe. Experts note that in a chilled meat grinder, sausages are smoother, neater and of higher quality. You cannot do this with an electric unit; a drop in temperature can damage the device.
2. The kebbe attachment should be carefully inspected before each use. Plastic parts often develop invisible cracks and chips during intensive use. If a defect is discovered already during the process of preparing the sausages, then it is possible that the kebbe will not be able to be completed to the end.

After use, the removable nozzle must be disassembled into its components and washed thoroughly under the tap with dishwashing gel. Plastic parts can be left to dry naturally on a towel; it is advisable to immediately wipe metal parts dry with paper napkins to prevent rust from appearing on them.

The meat must be chopped in advance - when using kebbe, do not place knives in the meat grinder

Tips for working with the nozzle

Nozzles may differ in shape depending on the intended purpose.

Cooking semi-finished products using the Kebbe attachment requires skill. To obtain meat tubes of the same size, it is recommended to carry out the operation with four hands . One constantly puts the minced meat into the inlet of the meat grinder, the other watches the tube creeping out of the nozzle and cuts the sausages to the same length. It is also necessary to quickly fill the cavity with pre-prepared filling.

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 an electric meat grinder, then after adding 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.