Kebbeh Ala Seikh
A unique blend of bulgur and meat seasoned with traditional spices, shaped on skewers and char-grilled. It combines the smoky flavor of a kebab with the authentic taste of Kebbe.
📱 Open in ASK App
Get the full experience — offline timer, voice mode & more
🥄 Ingredients
- 1 kg fatty lamb kebab (25-30% fat)
- 1 cup fine bulgur (200 g)
- 0.5 cup finely ground freekeh
- 1 medium onion, sliced
- 0.5 cup green freekeh
- 2 tablespoons red pepper paste
- 0.5 cup ground walnuts
- 0.5 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
👩🍳 Instructions
- Wash and drain the bulgur. Mix all the ingredients, including the seven-spice blend, and refrigerate for 1 hour. Then, grind everything in a meat grinder, including the walnuts and freekeh. As with any kebbe, grind the bulgur once without the meat, and then grind the meat again in the grinder.
- Knead the kebbe mixture well to ensure the ingredients are thoroughly combined. Then, refrigerate for at least another 1 hour before shaping or skewering it. Moisten or wipe your hands with water to prevent the kebbe from sticking while cutting. Cut small pieces, about the size of a small ball and weighing approximately 25 grams each. Roll each piece into a small ball and arrange them on a tray. If you have time while waiting for the fire to start and the charcoal to heat up, put them in the refrigerator until the fire is ready. Then thread them onto skewers; they don't take long. Once finished, press each piece onto the skewer with the palm of your hand and fingers so that it adheres properly, but without distorting the shape of the balls. If you like, you can leave your finger prints on the balls; that's fine. Arrange the finished skewers on a deep tray so the kebbe doesn't stick to the bottom, or on a charcoal grill if it's ready.
- Gasp gently, as kebbe burns easily. Let them brown and become golden without generating additional heat through fanning, as they will cook on the outside but remain raw on the inside.
✨ Chef's Secret
Bulgur wheat is not soaked in water; it is simply washed and drained well to absorb the onion juice and flavor, giving the kebbe a golden color due to the sugar in the onion juice. Aleppo-style kebabs and kebbe on a skewer are distinguished by their minimal use of the seven-spice blend. Some culinary experts recommend squeezing the onion juice, but in my opinion, after researching the topic, I found that the onion juice, prepared this way, becomes fibery and tasteless. So why add it?
🌹 Decoration
Grill red and green peppers and distribute them among the kebbe pieces after grilling to give them delicious colors.
📱 Open in ASK App