Kibbi Balls with Shawarma
Ingredeints

1 kg (32 oz) finely ground lean meat
1 kg (32 oz) ground burghul washed
and drained
1 tspn salt
1 cup iced water
½ tspn ground cinnamon
½ tspn ground black pepper
6 cups vegetable oil
1 large peeled onion
1 kg (32 oz)fillets cut into strips
(7 cm length, 3 cm thickness)
200 g (7 oz) finely minced fat
2 onions, peeled and sliced
¼ cup vegetable oil
½ cup vinegar
½ tbls salt (as desired)
1 tbls ground 7 spices
a dash of ground mastic
1 tspn ground nutmeg
1 tspn cardamom pods

Method:

Prepare large Kibbi balls
(15 cm long) without preparing
the filling.
Fry them without filling.
Soak sliced meat in 7 spices,
salt, cardamom, mastic, nutmeg,
vinegar, and oil for one night.
Fry fat in a heavy pan on
medium heat. When it melts, add
meat. Stir until golden. Add
onion, cover and leave on low
heat for 40 minutes or until
tender.
Slit kibbeh balls lengthwise
on one side, fill with 2 tbls
Shawarma.
Serve hot with Tabbouleh and
Hummus bi-tahini.
20/4/2011


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