Kibbeh Sausage Recipe kibbeh sausage

Kibbeh (kibe, كبة, kibbeh or kubbah) is a typical Middle Eastern dish consisting of a dumpling made from bulgur or semolina dough, stuffed with meat, seasoned with herbs and condiments. The name derives from kubbeh which in Arabic means ball. It is a very popular dish in Lebanon, Palestine, Syria and Iraq. It is also common in North Africa, Turkey, the Arabian peninsula and part of the Caucasus, such as Armenia. Syrian-Lebanese immigrants spread the recipe to South America. In Brazil it is a very common dish, served in bakeries, cafeterias, restaurants and bars.

In its most common preparation, it consists of a dough of ground meat and wheat, mixed homogeneously or stuffed with meat and herbs. The shape, size and ingredients vary greatly in different types of kibbeh. In Iraq there is a type of kibbeh where the dough is made from rice, called kubbat halab. Also in Iraq, another type of kibbeh is made with meat and wheat dough, in a rounded and flat shape, called kubbat mosul.

The kibbeh with the meat and the mixture, without the crust, can be served raw, called kibbe nayye, typical of Lebanon, Syria and Iraq, accompanied by arak liquor.

Kibbeh sausage ingredients

• 200 g wheat for kibbeh / crushed wheat;
• 800 g rump or duckling / beef;
• 200 g bacon;
• 24 g salt / salt;
• 5 g dried mint / mint;
• 5 g granulated garlic / garlic;
• 5 g onion powder / powdered onion;
• 3 g Syrian pepper;
• 1 g powdered lemon / zest or powdered lemon.

How to prepare the kibbeh sausage / Kebbeh sausage instructions

• Clean and cut the meat and bacon into medium cubes;
  Clean and cut the meat and bacon into medium cubes;
  
• Add all the seasonings to the meat and refrigerate for 12 hours;
  Mix spices with the meat and refrigerate for 12 hours;
  
• Wash and leave the wheat to hydrate in warm water for 30 minutes;
  Wash and let the wheat moisturize in warm water for 30 minutes;
  
• After 30 minutes, drain well and set aside.
  After 30 minutes, drain and set aside.
  
• Grind the meat and bacon using the fine disc (5 millimeters);
  Grind the meat and bacon using 5 mm disc;
  
• Mix the ground meat and wheat;
  Mix the meat and the wheat;
  
• Mix for 2 minutes with your hands or using an orbital mixer with a flat paddle;
  Mix for 2 minutes with your hands or mixer;
  
• Embed in 28/32 mm casing casing.
  Stuff in 28/32 mm hog casing.
  
• Bake in the oven at 160ºC for 20 minutes or on the barbecue for 12 to 15 minutes.
  Bake in the oven, 160ºC for 20 minutes or barbecue for 12 to 15 minutes.