KIBE DE PESSACH. RECEITA EXTRAORDINÁRIA PARA O KIBE DA PASCOA JUDAICA.

Pesach kibbeh Pesach is the Jewish Passover. At Passover, Jews do not eat fermented cereals, such as kibbeh wheat, which is wet and goes through a fermentation process. Why, then, do we like Pesach kibbeh so much? Because it's really delicious, and it's made in a different way than traditional kibbeh, as we can't use wheat for kibbeh during this festival. We ate 'Matza' at the Easter party. In Portuguese it is called 'unleavened bread'. Despite being made with flour and water, it is made in a very quick process that does not allow fermentation and that is why it is allowed on Pesach. We usually grind this Matza and thus form a type of flour called 'Matza flour' and with this flour we make various types of recipes at Easter. One of them is this extraordinary Pesach kibbeh, which is perfect and, therefore, is highly anticipated at the Easter celebration. The process of preparing Pesach kibbeh is easier as we don't need to hydrate the flour and the dough is very soft and delicious to work with. Enjoy! Don't let the party go by without eating this kibbeh at least once!! Fried Pesach kibbeh Ingredients (for approx. 40-42 kibbehs of 30 grams each and size 7cm-8cm): Pasta ½ kg of matza flour 2 tbsp of oil (20 grams) 1 tsp of salt (6 grams) 1 full tsp of sweet paprika (5 grams) 3 cups of natural filter water (720 ml) Filling 3 tbsp of oil (30 grams) 1 large onion, chopped or blended in a blender (with a little water to prevent the knives from jamming) 800 grams of fat-free minced meat 1 tsp of salt (6 grams) 1 tsp of Syrian pepper ½ tsp of nutmeg 40 – 50 grams of chopped pine nuts or walnuts – to taste – To add inside the kibbeh when filling. (this is enough for this amount of dough and filling) Method of preparation The filling • Place the oil in the pan and turn on medium heat until hot. • Lower the heat and add the onion. • Saute the onion until golden. • Add the meat and seasonings, stir and mix well, and leave on low heat and uncovered. • cook until the liquid evaporates, monitoring for around 20 minutes or a little longer. Always breaking up the large pieces with a spoon to make everything crumbly. Mass • In a large bowl, place the 'Matza' flour, and the seasonings (salt, paprika and oil), add a little water and start mixing and forming a dough with your hands. • Add the water in 3-4 times while stirring, until a very uniform and soft dough forms. Assembly • Weigh the dough into balls weighing 30 grams each. • Assemble the kibbehs as shown in the video (8 min and 5 sec) (in teardrop shape or with 2 ends, with or without fruit) • If you want to reserve part of the finished kibbeh, and not fry it all right away, you can place it on a tray lined with a bag, so the kibbeh doesn't stick to the tray in the freezer. When they freeze, place them in a bag, remove the air, close and store in the freezer. (If there is any air left in the bag it turns into ice and then jumps into the frying process) Frying • The kibbeh is fried in deep oil • Heat oil in a deep pan to 180ºC *(You can check with a culinary thermometer or by placing a wooden spoon and seeing if bubbles have formed, this means the oil is hot enough) (video 11 min 32 sec) • Fry over medium heat to avoid burning the kibbeh. • Add 5-6 kibbehs at a time (do not add more to avoid cooling the oil. The kibbeh will break if the oil is not hot enough) for about 5-6 minutes until they turn golden and the skin becomes hard. (if you take it out beforehand, the cone will become soft later) • Remove the finished kibbeh and place it on a sieve to drain the oil a little and then transfer it to a paper towel. • You can eat the kibbeh as is, sprinkle lemon on it, or dip it with tahini. • If you fry kibbeh that has been frozen, you don't need to wait for it to thaw, just make sure it is not covered with ice (which can cause the water to jump out due to the hot oil). • It is very important to check the temperature of the oil between each batch of fried kibbeh because the oil cools down by the time we take out the kibbeh. *tips • Too high a temperature will burn the kibbeh quickly, and too low a temperature will make the kibbeh crumble inside the pan. • The kibbeh is delicious freshly fried. Therefore, I recommend frying the desired amount for immediate consumption. If you still have some kibbeh left, you can heat it in a non-stick frying pan over low heat when you want to consume it. Enjoy!!! #Followmyinstagram @merav.dayan www.meravdayan.com.br