Kebbe Mabroumeh

An elegant Kebbe roll made of fine bulgur and meat, stuffed with a generous filling of minced meat and whole pistachios. Baked to a golden crisp and served in beautiful slices.

🥄 Ingredients

• 1 kg whole wheat bulgur (white bulgur is for cooking, not for kebbe)
• 1 kg lean ground beef
• 1 cup flour
• 2 medium onions (300 g)
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp seven-spice mix
• Filling:
• 1 kg lean ground beef
• 2 medium onions
• 1 cup whole, unroasted pistachios (a little bit is fine, but not ground)
• 1 Maggi cube
• 2 tbsp ghee for greasing the baking tray and the kebbe before baking

👩‍🍳 Instructions

1. Kebbe Dough Preparation Method:
2. Place 3 cups of cold tap water on the bulgur. Slice the onion into wedges and add it to the bulgur. Add the remaining ingredients to the bulgur, except for the lean meat (which will be added later). Let the bulgur soak with the seven-spice blend and sliced ​​onion for at least 2 1 hours, or longer if needed.
3. Grind the bulgur for the first time in a meat grinder, without the lean meat. After the first grinding is complete, mix the ground lean meat with the ground bulgur. If the dough seems dry, gradually add a little water. Then, grind the bulgur and lean meat together again in the meat grinder until the kebbe has a uniform color. Knead the mixture on a work surface until it is completely smooth. The dough should be firm, neither too soft nor too stiff, and easily shaped.
4. There are different types of bulgur, and some require more water than others. Add water by gently sprinkling and kneading as needed.
5. Cut the dough, which should be soft and pliable in your hands so that it does not break while rolling. If you notice that it is dry, gradually spray water on it and knead it on the kitchen table so that it becomes easy to roll. Cut a large piece of about 200 grams. Cut a freezer bag and open it so that it becomes one page, and on the middle of it, put the piece that you rolled out in a dish, just like grilled kebbe. If you can make it in the shape of a rectangle and not a circle, it will be easier. On the rectangular piece of dough, take the appropriate amount of filling to make the kebbe about 5 cm in diameter and half a centimeter thick. Then, fold the top edge of the piping bag over the filling after pressing it down with your hand to form a cylinder. Now, fold the bottom edge of the bag over to meet the top edge and firmly seal the dough together, pressing the edges together so that the point you are joining looks like one piece. Wipe your hand with a little water and smooth the seam. Then, seal the ends of the cylinder well with the kebbe so that it doesn't unravel at the edges during baking. Now, roll the entire piping bag around the kebbe cylinder and roll it on the baking sheet to hold it in place. Grease the baking tray before placing the kebbe on it, and you will need to add a layer of ghee after melting it slightly. Place the kebbe in the oven at the highest temperature on the first rack above the bottom and leave it for about 40 minutes or until it turns a light golden color. Rolled kebbe doesn't need to be a dark color, otherwise it will dry out.

🌹 Decoration

Distribute slices of green cucumber between each rolled piece, some of which are slices of red tomato, and arrange them in a tray; it will give a wonderful look.