How to Make Kibbeh?
Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina.
Kibbeh is considered to be a national dish of Lebanon and Syria and is a popular dish in the Middle East for example in Palestine, Jordan, etc. Versions are found in Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America.
Kurdish Kubba Directions
Cook the rice in water with curry and salt, making sure that the rice is neither too hard nor too soft. When the rice is ready, pour away the water and then let the rice cool down on a baking sheet. When the rice is cold, it is kneaded like dough.
Fry the minced meat in a little oil, then chop the onion into small pieces, chop the parsley and mix with the minced meat, as well as the raisins and the almond sticks. Cook everything well and finally season everything.
Prepare a small bowl of water. Now shape the rice into small balls, press a recess in the middle and slowly widen it. The hands should not be too wet, otherwise the dough will fall apart. Then put a tablespoon of minced meat in the opening and seal. Shape the rice dumplings like an egg and pull the ends a little long. Heat the oil in a pan and fry the kubba well on all sides.
A nice salad and some bread go with it.
How do I use an encrusting machine? Do I just drop in my dough?
Usually, the dough is mixed in a mixer, and it would go into the hoppers of our machine or into a trough, and then would be put on a hoist and dumped into our machine. Or they can have continuous-feed conveyors going into our hoppers.
We treat the dough gently; we’re not stressing the dough out. You don’t have to add additional chemicals to make it stronger because we’re not damaging the dough. Our system doesn’t damage the gluten structure. Using a stress-free system, and our stress-reducing heads, you can use a thinner dough sheet, so the water is able to bind the gluten
Advantages of Automatic Encrusting Machine
1. High speed. 120pcs/min, 1.5 times faster than a similar machine.
2. 304 stainless steel material, consistent with the International food safety standards.
3. Panasonic’s PLC intelligent control system with a colorful touch screen, Japanese Panasonic’s frequency convertor.
4. Big motors, two hoppers, high size machine, high capacity.
5. Multifunctional Function & available for making various of food, like kubba kibbeh, maamoul cookie, etc.
6. Wide usage. It can be used for home, factory, store, supermarket, school, dining hall, hotel, etc.
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