Grilled_Kebbe

For dough preparation:Wash Burghul with water two times, let it drain well,then put in a suitable container.

With food processor,grind ; onions and basil till they are soft,then add Burghul,meat and the remaining ingredients.

Moisten your hands with water,and scrub Burghul and meat together,untill you have a cohesive sticky dough

Place it in the fridge,till stuffing is prepared.

For meat stuffing prparation : Grind the fat in the food processor,after washing and drying it,and leave it aside.

Finely chop the onions.

Heat a frying pan,add the oil/ghee,then fry the onions till they pale,add the meet and cook them well.

Let them cool,and add the beaten fat,basil and the remaining ingredients,mix well.

For fat stuffing prparation : After washing and drying fat,grain it with all ingredients except walnuts,then add walnuts and mix together.

Forming kebbe: roll the dough into small balls,with the size of a hand grip, consistent in size.

Balls are spread into medium think flakes, manually or pressed between two nylon pieces,or by using a custom cake mold,or a small dish.

Place 1 full spoon,over the kebbe flake or untill it is well filled,add the other kebbe flake over it and close all the side by pressing lightly.

Same process is repeated with the fat filler

Bruch the grilling brazier with some oil,and grill the kebbe on hot coals, on both sides till it is dry and well done.

Serve hot kebbe with:radish salad,lentil soup,cold yoghurt,or any preferable salad.