Moon-shaped almond kebbeh is a specialty from Latakia – Syria (Lazkye). It is usually served with a home-made spicy sauce as an appetizer or even a main dish.
Total serving: 35 pieces
Preparation time: 1 hour
Ingredients:
Dough
½ kg of burgul
½ kg of grounded kebbeh beef meat
2 tbsp. of kebbeh spices
1 tsp of salt
Stuffing
½ kg of soft meat, finely minced
½ kg of onions, finely chopped
200 g of raw almonds
4 tbsp. of vegetable oil
½ tsp of salt
1 tsp of 7 spices
Spicy sauce
1 tbsp. of hot chili paste (debes flayfle harra)
1 tsp of all-purpose flour
1 tsp of extra virgin olive oil
Preparation method
Dough
- Clean the burgul under running cold water then soak in water for 10 minutes
- Drain the burgul and leave aside to dry
- In a food processor, grind the burgul with ½ kg of the kebbeh meat, the kebbeh spices and 1 tsp of salt until you get a dough-like consistency
Spicy sauce
In a small bowl, mix the hot chili paste (or tabasco) with the flour and olive oil
Filling
- Fry the chopped onions in 2 tbsp. of vegetable oil until golden
- Add the minced meat, ½ tsp of salt and 1 tsp of 7 spices and stir until the meat is well cooked
- In a separate pan, fry the almonds in vegetable oil until golden
- Strain the almonds from extra oil and add them to the filling
Make the kebbeh:
- Shape the kebbeh into balls, the size of a golf ball. Moisturize your hands with cold water as you work with the kebbeh to avoid sticking to the hand
- Knead each ball to obtain a thin disk shape dough (you can use a plate to press the ball
- Fill each disk with two teaspoons of the filling, and then close the dough forming a moon shape. Press the tips to avoid opening of the kebbeh while baking
- Grease a baking tray with vegetable oil and place the moon-shaped kebbeh. Brush each moon with the spicy sauce
- Bake the kebbeh in the oven for 15 min on 180 degrees
- Serve hot with cold yogurt on the side or a fresh salad
