Kebbeh, Koupes, Kobeba
In Lebanon and across the Middle East, kebbeh (Lebanese )-or kobeba (Egyptian)-is prepared with bulgur and filled with minced meat, labneh and pine nuts (or feta cheese). Similarly, Koupes is a popular street food in Cyprus, made with bulgur and filled with minced meat. These kebbeh balls are shaped so that they are bite sized and easy to eat - perfect for share plates!
Ingredients 14
500 g bulgur, fine
700 g minced beef
1 tbsp mixed spice
200 g feta cheese, soft, optional
2 brown onion, large
1⁄2 cup pine nut
1 cup water
1 tsp fine salt
1 tsp black pepper
neutral oil, for frying
To Serve
250 g yoghurt
1⁄2 bunch fresh mint, leaves only
1 tbsp harissa paste
1 lebanese cucumber, sliced thin
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Method 14
Make The Dough
Peel 1 , then blend it in a food processor until fine.
In the same food processor, add 500g minced beef, fine bulgur, salt, cracked black pepper, mixed spice. Blend for 5-6 minutes while gradually adding water until a dough forms.
Take a small amount and roll into a ball - if the texture is too sticky, add a little more . If too dry or hard, add a splash of . Repeat until you get a smooth, firm but pliable dough that holds its shape.
Make The Filling
Finely dice the second and pan-fry with until golden.
Add the remaining 200g of beef with salt and pepper and cook until browned.
(Optional) - crumb the and mix into the beef mixture once cooled down.
Shape Fill And Bake
Roll the dough into golf ball-sized rounds.
Press your thumb into the center and use your fingers to shape the ball into a hollow shell like a small cup (a Turkish coffee cup).
Add 1 heaped tsp of meat filling, then fold and seal the edges over the top.
Smooth it out and roll in your hands to form a neat ball. Repeat until you've used all the dough. If you run out of filling, you can make some without anything inside too.
Heat some neutral oil in a frying pan on medium heat. You don't have to fill the frying pan, just enough so that when you place the ball in, it's half covered.
Fry the balls until crispy, turning them as they cook.
Allow to cool for 10 minutes - but these are best eaten fresh! You can place some in a freezer safe bag and store for up to 6 months.
To serve, spread some labneh or on a plate, place the balls on top and cover with /herbs of choice, sliced and some chilli paste and a drizzle of olive oil.
Estelle Rose Rehayem's tips
When making the dough, add water gradually—Don't pour it all in at once. You'll need to adjust slowly while shaping so the dough is firm, not sticky, and easy to shape. You may not use it all and can store in the freezer for future use!
You can fill these balls with anything you like, some options include the minced meat with pine nuts, addition of labneh or feta cheese, or add some greens with sauteed spinach in addition to your mince meat and pine nuts.
