Fried Kebbeh - By Executive Chef Maurice Fitzgerald – Jumeirah Beach Hotel & Al Khayal

Kebbeh is a popular dish in the Middle East.

1. 1

   Dough preparation
   Wash the burgol (cracked wheat) with cold water and then strain. Once done, add all the minced lamb, 100g of chopped onion, mint leaves, white pepper, salt, cinnamon powder and cumin.
   Mix all together thoroughly in a mincer using the coarse cutter setting with some ice cubes.
   Keep in the fridge whilst preparing the rest of the food.
   
   Filling preparation
   Sauté the rest of the onion with the oil until it turns a golden brown. Then add the already prepared minced lamb and mix until cooked.
   
   Once that’s sizzling, add in the fried pine nuts, salt and the rest of the spices.
   Mix all together until cooked through and then strain.
   
   Finishing touches
   Take 35g of the dough and open it up with your finger, add some of the meat filling, and then close it again. Repeat this process with the remaining dough.
   Deep fry the mixture and dough, and then serve on a platter of chopped lettuce. Don’t forget to garnish with tomato and lemon slices too.
   
   Recipe by Executive Chef Maurice Fitzgerald – Jumeirah Beach Hotel & Al Khayal.
   
   For more delicious recipes from top chefs please download the Dubai 'Foddie Guide' by visiting: http://uk.definitelydubai.com