An emblematic dish of Ehden-Zgharta, only crafted in the region. This Kebbé variant is characterized by its unique shape, sculpted carefully & patiently. Two thin layers of Kebbé form a disc shaped ball stuffed with a delicious herbal beef-fat sauce.
Kebbé Zghertwiyé (E'rass)
Disc-shaped Kebbé balls stuffed with herbal beef-fat sauce
- January 4, 2021
- 15
- 2 hr
- 700 Cals/Serving
- Print this
Ingredients
-
For the Kebbé
- 1kg of minced beef - - 4 cups of fine burghul (1/3 brown, 2/3 white)
- - Salt & pepper
- - Butter paper and bowls
-
For the Stuffing: Mix all together in a bowl
- 400g minced fat of beef - - Chopped onion
- - Salt & pepper
- - Dried mint
- - Chilli pepper powder
Directions
- Step 1
- Add water to the burghul mix to soften and clean it. Soak for five minutes and then drain and squeeze out the rest of the water.
- Step 2
- Add salt and pepper to the burghul and mix well.
- Step 3
- Add the beef and mix until all ingredients form a smooth paste.
- Step 4
- Dip your fingers in cold water and take a handful of the Kebbé paste.
- Step 5
- Prep the bowls by lining them with butter paper. The idea is to have two bowls for each Kebbé.
- Step 6
- In each paper-lined bowl, place some Kebbé paste and shape it till it takes the shape of the entire bowl. Thickness should not be more than 0,5cm nor too thin so the Kebbé doesn’t break. It is ok if there is excess Kebbé paste outside the bowl lining.
- Step 7
- Spoon the filling into half of the bowls and cover each bowl with another, the one without filling.
- Step 8
- Close them tightly onto each other and wipe off the excess Kebbé paste that squeezes out of the sides. Place in the fridge for about an hour after removing the upper bowl.
- Step 9
- Preheat the oven for 10 minutes. Take off the lower bowl then peel off the butter paper and gently place each Kebbé ball onto an oven dish.
- Step 10
- Bake in oven for 20 minutes or simply place on an open barbecue for 20 minutes.