29-11-2006

Recipe
Mix the bourghol with the onions and the meat and make a homogeneous paste. Add cold water to help make a better paste. Mix the lamb fat with the sweet red pepper powder, the Aleppo spice, and a small quantity of cumin. It is impossible to determine the exact quantity of the different spices; it depends on each one's taste. Take a dish and turn it upside down, then cover it with a very thin fabric (lawn) and put a thin layer of the kebbeh paste inside the concave part of the reversed dish. Put the first layer of kebbeh aside and make another one and cover with a quantity of the seasoned lamb fat (equal to a tablespoon) and then cover with the first layer you have already made and close from all sides by pressing gently on both layers. And so on until you finish the whole quantity. At the end fry each piece alone in animal ghee.

Important Note:
This is the traditional way of making Kebbeh Sajieh. Today, restaurants tend to use crushed walnuts for filling, and the kebbeh is dry from the inside, for two simple reasons: the first reason is to make it easy to eat, and the second is when the fat gets cold, it becomes like wax and not pleasant to eat. Moreover, it is difficult to serve this kebbeh boiling hot in restaurants.