Vamos a hablar de la receta del Kebbe o kepe Naie, una elaboración tradicional de la cocina Árabe

Kebbe or kepe, national dish of Syria and Lebanon We are going to talk about the recipe for Kebbe Naie, a traditional preparation of Arab cuisine, in fact it is considered the national dish of several countries, it has been adopted by different regions of North Africa and the Middle East. The Kebbe is made mainly with lamb meat and bulgur wheat, as well as spices. The world tour of this dish has made its recipe diversify, we can find kebbe made with beef instead of lamb, with variations in the mix of spices, it can also be made with fish, walnuts, vegetables, and dad. The term kebbe comes from the Arabic Kubbah which means ball. It is also known as kibe, quipe, kebbeh, kepe... depending on the country in which it is mentioned. There are various ways of presenting this dish, in this Kebbe recipe basically hollowed out balls with plenty of olive oil. There are even different cooking methods for this dish, which leads to different nuances when it comes to tasting it, it can be fried in oil, baked, even grilled, boiled, grilled, and grilled. There is also Kebbe which is served raw (kebbe Naie) besides Lebanon in Syria and Palestine eats it this way. The balls can be given different shapes, but the most common are rounded or oval shaped with thin ends. Given the variations that this recipe offers, the different ways of making Kebbe, it allows us to enter a fascinating gastronomic world, with few ingredients but a large number of incomparable flavors...    / cheffabiotalibs   Ingredients: 1 kg of minced lamb or beef without nerves or fat. 250g. fine wheat (burgol) 1 large onion 1 roasted and peeled bell pepper 100g. butter 2 peeled tomatoes Fresh mint, salt and Arabic or Baharat pepper, olive oil Music provided by Your Music without copyright #TMSC YouTube channel: https://goo.gl/qTvPvF