Kebeh

Enjoy this traditional Syrian dish in 3 different ways.

Vegetarian

Steps

  • Soak 1 cup Bulgar in 2 cups of Water
  • Use food processor to grind finely
  • Mix with parsely, and spices (salt, sauteed onion, optional spicy, optional pomegranate sauce)
  • Boil potatoes, mash, and mix in
  • Dice and mix in tomatoes
  • Spread out in pan, bake, and serve

Kebeh Bil Sileh

Sileh is Arabic for Swiss Chard or Spinach.

Steps

  • Sileh
    • Cut to desired size
    • Heat in pan over medium heat until water comes out and is starting to dry out
    • Add diced onions and sautee
    • Add pomegranate sauce to taste
  • Kebeh Shell
    • Soak 1 cup Bulgar in 2 cups of Water
    • Use food processor to grind finely
    • If consistency isn’t sticky, add semolina flour
    • Put sileh mix from above in shell
  • Cooking
    • Put in for 1-2 mins once water is boiling

Kebeh Bil La3meh

La3meh is Arabic for meat.

Steps

  • Kebeh Shell
    • Grind beef (or lamb) with soaked bulgar
  • Filling
    • Sautee meat, spices, salt, and nuts (optional)

Sauces

Kebeh can be best served with either of the following delicious sauces.

Sauce 1

  • Garlic
  • Lemon
  • Spice
  • Add sauce on top of kebeh

Sauce 2

  • Yoghurt
  • Starch (boil water, stir in starch as it boils)
  • Serve kebeh in sauce



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