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Al-Ahram Weekly 20 - 26 January 2000 Issue No. 465 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 20 - 26 January 2000 Issue No. 465
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Kebbe labaniya
By Moushira Abdel-Malek
Ingredients:
250 gms ground beef
250 gms crushed wheat (burghul)
one onion (grated)
one bouillon cube
500 gms yoghurt
one egg (beaten with 1 tsp of lemon juice)
150 gms minced meat (cooked)
+ 3 tbsps roasted pine nuts (optional)
2 bay leaves + 2 cardamom pods
Salt + pepper + cinnamon + allspice
1 tbsp crushed garlic
1 tbsp dried crushed mint
2 tbsps vegetable oil
1 tbsp butter
Method:
Mix the beef with the onion and season. Wash the burghul well and soak in water for one hour. Drain well and add to beef. Blend in electric blender to form a firm paste-like mixture. Form balls (large eggs size), poke with your thumb to make a hole and fill with an amount of the minced meat and nuts. Close the hole, re-shaping into a meatball again. In a cooking pan, melt the butter, add 2 litres of water, bring to the boil and add the bouillon, the bay-leaves and cardamom. Gently add the kebbe balls and leave to cook, uncovered, for 20-30 minutes. Remove from the water and leave aside (covered). In another larger cooking pan, bring the yoghurt to the boil stirring continuously. Add egg and lemon juice while still stirring. Add the kebbe balls and leave to cook in the yoghurt for 5 minutes. In a small frying pan, stir fry the garlic in oil until yellowish. Add the mint, stir swiftly then add to the labaniya. Stir in to mix, cover and remove immediately from heat. Serve with rice.
