Journey into the kitchen – Lebanon: kebbé – Watch the full show

Lebanese-style bulgur meatball: kebbé
On every street corner, in every family, in every city in Lebanon, we find different versions of our recipe of the day. Our journalist Clémence Fournival went to Zgharta, to chef Georgina El-Bayeh so that she could prepare her specialty: meat kebbé. Pierre Raffard, food geographer, establishes, pell-mell, the list of variants of the kebbé, mentions the Lebanese difficulties in obtaining wheat supplies. And it revives the memory of the first Lebanese emigrants to Brazil, who knew how to contribute to the local cuisine thanks to kebbé.

The taste of the country: Claudine, a Lebanese woman in Toulouse
Head to the pink city, where Claudine, born in Lebanon, set down her suitcases. But the change of scenery is not so great: the city is littered with cedars, the flag bearer of Lebanon. For her guests, Claudine prepares the national dish: Lebanese tabbouleh, the king of mezzés. A dish that she began to love again after leaving her birthplace. In France, she rediscovered the pastries that she ate as a child with her father in Francophile Beirut – notably baba au rhum. But above all she saw the difference between French tabbouleh and Lebanese. If its recipe remains traditional, it has had to adapt to the particular parsley of the French.

To your pots!
For those with a sweet tooth, we offer you a kebbé recipe, easy to reproduce at home. Put on your most beautiful apron!

 

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The kebbé recipe

 

Ingrédients pour 12 kebbés : 

 

250 g fine bulgur

500 g de viande de bœuf hachée 

2 onions

1 bunch of mint

250 g of beef fat

1 tbsp. tsp. chili powder

 

Preparation steps: 

 

Farce : 

 

Slice the onions and mint then place them in a salad bowl with the beef fat.

 

Salt, pepper, add the chili powder and mix.

 

Pâte : 

 

Pour the bulgur into a salad bowl.

 

Fill it with water and let it soak for 15 minutes.

 

Drain it until all the water is extracted.

 

In another salad bowl, mix the bulgur and the minced meat until you obtain a homogeneous preparation.

 

Wet your hands, take some dough, form open hollow half-spheres in the palm of your hand, place 2 tbsp. Ã s. of stuffing and close with a second sphere of dough.

 

Light your barbecue, place the kebbies on it and cook them for 10 minutes, turning them regularly on all sides.

 

You can also opt for the oven for 15 minutes at 180°.