Arabic kabeh recipe Abadan traditional food in Iran
Kabeh Arabic is a traditional food and one of the traditional foods that is common among the Arabic-speaking people of Khuzestan is called Kabeh.
INGREDIENTS :
- Minced beef = 200 g
- Onion = 1 pcs chopped
- Rice = 200 grams
- Slab lentils = 150 g
- Chopped parsley = 50 g
- Oil and saffron = as needed
- Salt, pepper, turmeric and curry spices = as needed
INSTRUCTION :
There are two types of kabeh, one is dry, which is made with rice or a mixture of rice and lentils, and the other is made with wheat semolina.
Prepare Kabeh with a mixture of rice and lentils:
Mix rice and lentils and let them soak. After soaking these ingredients for 2 hours, cook the mixture until the kernels are cooked through.
After the rice and lentils are cooked, remove them from the heat and let them warm up. Then grind them. (Make sure the rice is not hot or cold)
Preparation of kabeh with wheat semolina:
If you use wheat semolina to make kabeh, you should soak the semolina in lukewarm water for 4 to 5 hours and then drain it and mash it completely in the food processor.
After these steps, put the pan on the heat to heat. Then fry the onion alone in it.
Once the onions are soft, add some oil to fry. Then add the meat to the fried onion and fry well.
Mash the meat well with the back of a spoon and separate the sticky pieces to cook the meat well. Add spices to the cooked ingredients and finally mix the parsley with them.
After the material has warmed up a bit, remove it from the flame and set it aside to cool.
Knead the rice and lentils that you have kneaded into a dough and add a little spice, salt, black pepper, and turmeric.
If you wish, pour some concentrated dissolved saffron into it and knead it by hand.
Moisten your hands with water and knead the rice dough. Then take some of the dough and flatten it inside your hand. Take some of the yeast and put it in the dough and then fold and close the dough.
Then roll it into a smooth dough without cracks. Fry the kebabs in hot oil over medium heat until golden.
Be careful not to fry the cobs too much so that the rice does not burn. If the oil temperature is low, all the oil will be absorbed by the cobs.
The ratio between lentils and rice must be the same so that the cohesiveness of the kebabs is not disturbed.
Additional notes:
Preparation time of raw materials and supplies is about 40 minutes
And the cooking time and waiting time is about 10 minutes.
Arabic kabeh can be served for lunch, snack, dinner.
Note that the amount of raw materials and preparation order is suitable for 4 people.