Recipe ingredients
- 1 kg, 32 oz, finely ground lean meat
- 1 kg, 32 oz, ground burghul washed and drained
- 1 teaspoon salt
- 1 cup iced water
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 6 cups vegetable oil
- 1 large peeled onion
- 1 kg, 32 oz, fillets cut into strips, 7 cm length, 3 cm thickness
- 200 g, 7 oz, finely minced fat
- 2 onions, peeled and sliced
- 1/4 cup vegetable oil
- 1/2 cup vinegar
- 1/2 tablespoon salt, as desired
- 1 tablespoon ground 7 spices
- A dash of ground mastic
- 1 teaspoon ground nutmeg
- 1 teaspoon cardamom pods
Recipe method
- Prepare large Kibbi balls, 15 cm long, without preparing the filling.
- Fry them without filling.
- Soak sliced meat in 7 spices, salt, cardamom, mastic, nutmeg, vinegar and oil for one night.
- Fry fat in a heavy pan on medium heat.
- When it melts, add meat. Stir until golden.
- Add onion, cover and leave on low heat for 40 minutes or until tender.
- Slit kibbeh balls lengthwise on one side, fill with 2 tablespoons Shawarma.
- Serve hot with Tabbouleh and Hummus bi-tahini.
Other arab recipes:
Kibbi balls with shawarma recipe
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