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Kebbe sausages in a meat grinder

Kibbeh Sausages Made with a Meat Grinder

Golden, meaty kibbeh with a cheese filling inside. This is a Middle Eastern meat dish. They're a bit better for you than ordinary cutlets or stuffed patties, thanks to the bulgur in the mix. With a meat grinder and the special kibbeh attachment, they come out perfectly even and fast to shape.

Lyalich

Recipe author

Composition / ingredients

Servings:

Lamb

500

Bulgur

150

Hard cheese

100

Egg

Green onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 17 g

Fats 28 % 11 g

Carbohydrates 28 % 11 g

218 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients for making kibbeh with a meat grinder. It's best to use young, lean lamb, or you can swap in beef. Hard-boil the egg and let it cool.
Step 2:

Bulgur is a cracked-wheat grain, used here in the meat mixture in place of bread — and it's much better for you than bread, too. Before using, rinse the bulgur well and soak it in warm water for 4-5 hours at a 1:3 ratio. Rinse it again and drain in a sieve.
Step 3:

Cut the hard cheese into thin slices. Even better, use sliced processed cheese — it's easier to work with.
Step 4:

Wash, dry, and finely chop the green onion.
Step 5:

Peel and grate the egg. Add it to the bowl with the chopped green onion, season with salt, and mix.
Step 6:

Spread the filling over the cheese slices and roll them into tight tubes.
Step 7:

Bone the lamb if needed, rinse it, and cut it into pieces. Run it through the meat grinder with the fine plate and mix.
Step 8:

Add the prepared bulgur to the ground meat, season with salt and pepper, and mix. Instead of black pepper, you can use white or green pepper.
Step 9:

Run the mixture through the meat grinder with the fine plate once more and mix again.
Step 10:

Now remove the plate and blade from the meat grinder and fit it with the kibbeh attachment. It has two parts: a cone-shaped piece and a ring with a rounded bump. Reassemble the grinder, turn it on, and extrude hollow tubes of the length you want. Lay the tubes on a plate in a single layer.
Step 11:

Slide the filled cheese tubes into the meat tubes and form the kibbeh, pinching the ends closed tightly.
Step 12:

Pour refined vegetable oil into a skillet and heat it over medium heat. To test the oil, drop in a piece of dry vermicelli; if bubbles form around it, the oil is ready. Lower in the kibbeh and fry until golden on all sides. Use enough oil to submerge them more than halfway.
Step 13:

Transfer the fried kibbeh to a paper-towel-lined plate to drain off the excess oil.
Step 14:

Serve the kibbeh right away with rice or a generous helping of greens and vegetables.
Step 15:

Enjoy!