Fried kebab or Oven

Fried kebab or Oven

ingredients:

1 kilo of topside, or duck, or rump
2 cups (tsp) grated onion
½ cup of chopped mint
1 teaspoon salt, or to taste
1 teaspoon of black pepper or pepper sauce
2 tablespoons (soup) of oil


Other Ingredients:

500 grs. Wheat for kibbeh
1 cup of cold water

R and i c h and the Optional:

500 grs. of ground beef
1 grated onion
1 cup of chopped parsley with stems
1 pinch of pepper, or hot sauce

How to Prepare the kibbeh

Place the wheat kebab in a bowl, add the water and let stand for 30 minutes. After flows well.

If you want faster, putting boiling water over the corn, stirring with a spoon to moisten well, leaving no leftover water, let sit for 5'minutos, or stick it cools.
Mix the meat with the soaked wheat, onion, mint, salt and pepper to taste. And a little oil.


  Important Note:

The right and pass the dough ready in the kebab meat grinder or processor twice.

If you can not do this operation, mix well squeezing the mass of kebab. Leave it for 10 'minutes to get the seasonings.

Mode of Shaping the kibbeh:

Shape the kibbeh in curling finger of the left hand, is a hole to put the stuffing.
Once filled, the cavity close to the mass of the kebab
Fry in hot oil, lower the heat to prevent burning.
Serve on platter garnished with watercress and cherry tomatoes.
Accompanies dry curd.

II - Option:

Can Quibe oven:

For kebab tray, with oil grease a rectangular or round shape, place half of the dough, and flatten over the filling and finally another layer of dough.

Cut out the meatballs into squares, or triangles on top put a little oil.
Bake 180 º C for 10 'to 15' minutes. Do not leave it too long in the oven dries.

Serve the kibbeh with dry curd on top and olive oil, and watercress salad, with cherry tomatoes
Can replace the dry curd cottage cheese for ricotta.
See my Blogs. baudanonna.blogspot.com

  II - NOTE:

Can do without stuffing is excellent

ingredients:

1 kilo of topside, or duck, or rump
2 cups (tsp) grated onion
½ cup of chopped mint
1 teaspoon salt, or to taste
1 teaspoon of black pepper or pepper sauce
2 tablespoons (soup) of oil


Other Ingredients:

500 grs. Wheat for kibbeh
1 cup of cold water

R and i c h and the Optional:

500 grs. of ground beef
1 grated onion
1 cup of chopped parsley with stems
1 pinch of pepper, or hot sauce

How to Prepare the kibbeh

Place the wheat kebab in a bowl, add the water and let stand for 30 minutes. After flows well.

If you want faster, putting boiling water over the corn, stirring with a spoon to moisten well, leaving no leftover water, let sit for 5'minutos, or stick it cools.
Mix the meat with the soaked wheat, onion, mint, salt and pepper to taste. And a little oil.


  Important Note:

The right and pass the dough ready in the kebab meat grinder or processor twice.

If you can not do this operation, mix well squeezing the mass of kebab. Leave it for 10 'minutes to get the seasonings.

Mode of Shaping the kibbeh:

Shape the kibbeh in curling finger of the left hand, is a hole to put the stuffing.
Once filled, the cavity close to the mass of the kebab
Fry in hot oil, lower the heat to prevent burning.
Serve on platter garnished with watercress and cherry tomatoes.
Accompanies dry curd.

II - Option:

Can Quibe oven:

For kebab tray, with oil grease a rectangular or round shape, place half of the dough, and flatten over the filling and finally another layer of dough.

Cut out the meatballs into squares, or triangles on top put a little oil.
Bake 180 º C for 10 'to 15' minutes. Do not leave it too long in the oven dries.

Serve the kibbeh with dry curd on top and olive oil, and watercress salad, with cherry tomatoes
Can replace the dry curd cottage cheese for ricotta.
See my Blogs. baudanonna.blogspot.com

  II - NOTE:

Can do without stuffing is excellent