Keppe/Kubbi a la Parrilla

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Keppe/Kubbi a la Parrilla. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Keppe/Kubbi a la Parrilla is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. They are nice and they look wonderful. Keppe/Kubbi a la Parrilla is something that I've loved my entire life.

Many things affect the quality of taste from Keppe/Kubbi a la Parrilla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Keppe/Kubbi a la Parrilla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Keppe/Kubbi a la Parrilla using 5 ingredients and 10 steps. Here is how you can achieve that.

Es una comida típica del Líbano, Palestina y Siria. Esta receta me la dio mi abuela (descendiente de Sirio-Libaneses) de la ciudad de Damasco. Normalmente se come cruda, pero las diferentes regiones lo hacen fritas, al horno, o bien a la parrilla, ya que el carbón le da un gusto diferente.
En Armenia los llaman Keppe. Pero toda la vida mi abuela los llamo Kubbi.

Variedades o tipos de Kubbi

Kubbi niyi : kubbi crudo como "mazza" con unas gotas de aceite de oliva

Kubbi al horno

Kubbi Tabaten : dos capas con relleno al medio

Kubbi trabulsilli , bolitas de kubbi rellenas, fritas o a las brasas

Kubbi mishuilli, kubbi a las brasas o a la parrilla, relleno en base a grasa empella

Kubbi samak : con carne de pescado, para días de Vigilia

Kubbi Arnabie

Ingredients and spices that need to be Get to make Keppe/Kubbi a la Parrilla:

1. 1 kg carne picada
2. 3/4 kg trigo burgol
3. 1 cebolla
4. Menta (un par de hojitas)
5. Grasa (de la que te dan en la carnicería)

Steps to make to make Keppe/Kubbi a la Parrilla

1. Colocar el trigo burgol en un bowl con agua y dejarlo reposar mínimo 1/2 hs. Yo lo dejo 3 hs. Agregando agua de vez en cuando para que vaya absorbiendo y ablandandose.
2. Una vez pasado el tiempo, escurrir el trigo, quitar toda el agua, de ser necesario estrujarlo.
3. En otro recipiente colocar la carne picada e ir agregando el trigo. Amasarlo para unir todo.
4. El amasado: tratar que se integren los dos ingredientes, el tiempo de amasado es mínimo de 30 min. Cuánto más se amace mejor. Hay que conseguir que se forme una especie de pasta de carne.
5. Una vez terminado el amasado, dejar la preparación aparte y en una tabla picar la cebolla en juliana, la menta picarla bien chiquita y la grasa.
6. Volvemos a la preparación de la carne, tomamos un trozo, hacemos una bolita de 3 o 4 cm
7. Le apoyamos el dedo gordo en el centro y precionamos para que se forme un huequito y colocamos un poquito de cebolla, de menta y grasa.
8. Lo cerramos cosa que quede una bola rellena y la aplastamos para que de forma de Paty relleno.
9. Una vez hecho esto hacemos lo mismo con el resto de la carne.
10. Vamos a la parrilla y lo cocemos, que esté bien tostadito de ambos lados.

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So that's going to wrap it up with this exceptional food Simple Way to Make Favorite Keppe/Kubbi a la Parrilla. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!