Kebbeh Bi Keshek - Taste & Flavors

KEBBEH BI KESHEK

BY MARCO FARAH
Serves 4 | Prep/cooking 45 mins
INGREDIENTS
  • 1 ½ glass keshek powder
  • 16 empty kebbeh balls frozen (Irap)
  • 6 glasses water
  • 1 big onion
  • 15 garlic cloves
  • Pinch of salt
  • 2 tbsp vegetable oil
PREPARATION

1. Peel the onion and dice it.

2. Peel the garlic and mash 5-6 of them with salt, and thinly slice the others.

3. In a pan, fry the onion with a pinch of salt for 2-3 minutes, then add all of the garlic.

4. Give it two more minutes before adding the keshek powder.

5. Cook the keshek until golden, no more than a minute, then pour in the water, mixing continuously till it boils (high flame).

6. Add the kebbeh, reduce the heat and simmer without covering for 5-10 minutes more.

7. You can serve this dish with saj or markouk bread.

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