Mini Kebbes
Ingredients
For the Shell
- 500 g Fine Burghol
- 450 ml Water
- 2 tsp Salt
- ¾ tsp Cinnamon
- 1 tsp Allspice
- ½ tsp 7 Spices
- ¼ tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Mild Red Pepper Paste Diluted in 1 tbsp hot water (optional)
- 500 g Kebbeh Meat (aka laz2at mad2ou2in, this is what you tell your butcher)
- Icy Water
- Oil To brush the cupcake pan
Filling
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 600 g Minced Beef
- ½ tsp Salt
- ½ tsp AllSpice
- ½ tsp Cinnamon
Instructions
- In a large bowl, add the burgol with all the spices and the red pepper paste, if using. Mix them together and then add the water. The burghol will absorb all the water in about 10 minutes. Then by hand mix the burghol with the kebbeh meat, until combined well.
- Using a food processor, process the meat in 4 batches. Put each batch in the processor and add 2-3 tbsp icy water while the machine is running. Once the meat dough comes together in a ball inside the machine you will know that it’s ready. Process all of it and keep the meat in the fridge until you’re ready to bake.
- Make the filling by chopping the onion finely and cooking it in olive oil until it is translucent. Then add the minced meat and break it down into small pieces. Add the salt and spices and cook through.
- In a mini cupcake pan, brush some oil on the bottom and then shape the kebbeh meat inside the holes. Fill with the meat filling and then bake in a preheated oven for about 20 minutes at 180C. Cool before freezing!
Notes
I stored some in the freezer, they freeze very well. You can defrost them in the fridge overnight and send them to school the next day or reheat them in the oven (or airfryer!) to enjoy them warm. You can also bake the shells empty and fill them with labneh, hummus or any filling you like.