You often question why the video recipe is different from the recipe on the blog (when in this case there is already an old recipe posted here). The thing is, I like to cook intuitively. These details of pan size, exact grams, etc., are not for me. You can’t imagine how difficult it is to put everything “chewed here on the blog”, but I swear I have it hehehehe.
So, what happens is that sometimes on the day I’m going to film the recipe I decide to add an extra ingredient, or change something, or reduce the quantity of something and increase something else, which is natural for anyone who cooks, but that doesn’t It means that the recipe is better or worse than the one already posted, it means it’s how I wanted to make it that day, agreed?
If you prefer, you can call this dish Roasted kebab or roast kibbeh. I find this recipe super practical. Let’s do it then:
Ingredients:
– 1/2 cup. wheat (tea) for kibbeh;
– 3 cups. (tea) hot water;
– 1 seedless tomato;
– 1/2 large or 1 small onion;
– 2 garlic cloves;
– Mint leaves (approximately 1/2 cup);
– 2 col. (soup) parsley;
– 1/2 of cabbage. (soup) of salt;
– Pinch of cinnamon;
– Black pepper to taste;
– olive oil to taste (I used approximately 50ml);
– 500g of ground meat I used duckling, but it can be any meat.
Soak the wheat in hot water and let it rest for 30 minutes.
Chop finely or use a food processor to grind all the other ingredients (except the meat). Mix this seasoning that has been processed with the ground meat. Drain the wheat well, you can use a sieve and press it, wrap it in a clean cloth and wring it out, or press it with your hands, the important thing is to keep it dry. Add the wheat with the meat and seasoning and mix well.
Grease a refractory with olive oil, spread the kibbeh and place in a preheated oven at 200ºC for approximately 35 minutes.
Makes 6 very generous portions or 8 “restaurant” portions.
Important Tips:
– Do not cover with aluminum because it releases water and shrinks too much;
– Do not let it roast in the oven, if it bakes too much it will become dry and also shrink;
– Before putting it in the oven, to check if the seasoning (salt) is good, remove a little of the kibbeh “dough” and brown it in a frying pan or pan to test it. If you like raw kibbeh, you don’t even need to grill it, just try it.
If you want to see how I do it in detail, watch here http://bit.ly/panela-quibe or press play:
Click to vote on this post!
