Juicy baked kebab with loose meat: Arabic recipe

Succulent baked kebab, with loose meat: easy, tasty and perfect for any meal

Baked stuffed kibe: dough and filling so that it is moist and very loose inside.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 01:00

Interval: 00:25

TOOLS

1 cutting board(s), 1 baking tray(s), 1 sieve(s), 1 bowl(s) (1 optional), 1 frying pan(es)

EQUIPMENT

conventional + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the Quibe filling

– 480 g of minced duckling (or other meat of your choice)

– 1/2 unit chopped onion(s)

– 3 tablespoons of chopped mint leaves

– 1 unit of seedless pepper, chopped

– 2 tomatoes, seedless, chopped.

– 2 teaspoons of Syrian pepper (or allspice)

– ground cinnamon to taste

– salt to taste

– pine nuts to taste (or cashews)

– lemon to taste (juice)

– olive oil to taste for the sautéing

Ingredients for the kibbeh dough

– 2/3 cup(s) of wheat for the kibbeh

– 320 g of minced duckling (or other meat of your choice)

– 1 unit(s) of chopped onion(s)

– 4 tablespoons of chopped mint

– parsley to taste

– 3 teaspoons of Syrian pepper (or allspice)

– ground cinnamon to taste

– 1 unit of seedless pepper, chopped

– salt to taste

– pepper to taste

– 1 tablespoon(s) of lemon (juice)

– 4 tablespoons of ice water

– olive oil to taste for greasing

Quick Curd Ingredients

– 200 g of cream cheese

– 100 ml fresh cream (or canned cream)

– 2 tablespoons of extra virgin olive oil

– 4 tablespoons of lemon (juice)

– salt to taste

– pepper to taste

Ingredients for the tomato skewer

– 24 whole cherry tomatoes

– salt to taste

– pepper to taste

– mint to taste (leaves)

– extra virgin olive oil to taste for seasoning

– 4 x BBQ Skewers

Ingredients for assembly and finishing

– 3 tablespoons of unsalted butter

– extra virgin olive oil to taste

– . lemon units, cut into quarters

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Preheat the oven to 180ºC.
3. Place the grain in a colander, wash it under running water. drain well (no need to soak).
4. To speed up the process, disinfect all ingredients.
5. If you use pine nuts, do not chop them, but if you use cashews, chop them to use in the filling.
6. Chop all the ingredients, separate the quantities you will use in the dough and the filling.

PREPARATION:

Kibbeh filling:

1. In a pan, over medium heat, brown the onion and chilli in the olive oil.
2. Add the minced meat, lemon juice and brown for 5 minutes.
3. Season with mint, allspice, cinnamon and salt.
4. Lastly add the pine nuts or chestnuts.
5. Adjust the seasonings: salt, allspice and, if necessary, a little more lemon juice.
6. Leave the meat well moist, if necessary add a little water (1 to 2 tablespoons for every 2 portions). Book.

Kibbeh dough:

1. Squeeze the drained wheat with a cloth.
2. In a food processor (optional) or bowl, place the wheat and then add the other dough ingredients.
3. Beat or mix well until you obtain a homogeneous mixture (add water – see ingredients – so that the mixture is moist and homogeneous, like a dough).
4. Adjust seasonings: salt and Syrian or Jamaican pepper.

Baked Stuffed Kibe (assembly):

1. Grease a refractory baking dish (to bring to the table), and add half the kibbeh dough.
2. Arrange all the filling on the dough.
3. Cover the entire surface with the remaining kibbeh dough.
4. With the back of a knife, make diagonal cuts in the upper part, forming a “chessboard”.
5. Place butter (finishing) on ​​top (a few scattered pieces).
6. Bake in the oven at 180ºC for 20-25 minutes,
7. At the end of cooking, increase to 220°C and leave to brown on top.

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, take advantage of the kibbeh’s cooking time to prepare it.

Quick Curd:

1. In a bowl, combine the cream cheese with the cream and beat with a fork or whisk until smooth.
2. Add the lemon juice and extra virgin olive oil.
3. Season with salt and pepper.
4. Book.

Tomato Skewer:

1. In a bowl, season the tomatoes and mint with salt and pepper.
2. Distribute the seasoned cherry tomatoes on the 2 skewers, interspersed with the mint leaves.
3. Book.

FINALIZATION AND ASSEMBLY:

1. Remove the kibbeh from the oven and bring it to the table in the baking dish.
2. Finish with a drizzle of extra virgin olive oil.
3. Arrange the skewers on a plate.
4. Accompany with the curd sauce, served separately and with lemon wedges.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.