lebanese kibbi & akrass recipe

Kibbi ("Kibby" or "Kibbeh") is a traditional Middle Eastern dish
made the following way using
minced meat, bourghal, onion, salt, pepper & mint.
The Kibbi recipe can be used for making both the casing for the Akrass and Kbakeeb,
ready for the filling to be placed into. 

making the kibbi

1 kg of lean minced meat 600 grams of Bourghal (fine crushed wheat); wash, drain and soak for at least 1 1/2 hours.
Mince together a medium sized onion, small amount of mint, salt & pepper.
Mix the Kibbi ingredients together thoroughly.

akrass preparation 

PREPARING THE KIBBI FOR THE AKRASS MOULDS
Prepare the Kibbi in balls to suit the thickness of the Stainless Steel Ring so that, when flattened out, the Kibbi fills the whole Stainless Steel Ring (up to the edge).

PREPARING THE FILLINGS FOR MAKING AKRASS
1/2 kg of lamb breast with 1 table spoon of butter (for better taste)
Mince together a medium sized onion, small amount of mint, salt & pepper.
(You may include any other ingredients you like.)
Mix the filling ingredients together thoroughly.
For best results, lightly fry the filling before placing in the Akrass.

kbakeed preparation

PREPARING THE KIBBI FOR THE KBAKEEB MOULDS
Shape the Kibbi into the size of 18 small red continental sausages (cocktail frankfurts).



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