26/05/2026
RECIPE ⤵️
🤍Meat Filling Ingredients
2tbs Ghee
4kg coarse Lamb mince
7 large Onions
4 Red Capsicums
20 basil leaves
20 mint leaves
8tsp Cooking Salt
5tsp Black Pepper
6tsp Onion powder
2tsp Garlic Powder
5tsp Cumin
5tsp Sweet Paprika
Chilli (as desired)
1 1/2 Cups Pine Nuts
Pomegranate Molasses (to taste,quantity depends on quality)
❤️Method:
▫️Cook the meat in ghee until it’s half cooked
▫️Add the Onions
▫️In a food processor, blend the Capsicum, Basil, and Mint and add them to the meat mixture
▫️Add the seasonings and continue cooking until meat is well done
▫️Turn off the heat, add the pomegranate molasses and mix
▫️Fry the Pine Nuts in 1tbs ghee until golden and add
▫️Set the mixture aside to cool completely
🤍Kebbi Ingredients:
▫️2kg Fine Burghul
▫️2kg Kebbi Meat
🤍Kebbi Tabli:
▫️6 large Onions
▫️6 Red Capsicums
▫️20 Basil leaves
▫️20 Mint leaves
▫️3tsp Cooking Salt
▫️2tsp Black Pepper
▫️2tsp Onion Powder
▫️2tsp Cumin
▫️2tsp sweet paprika
▫️Chilli
💕Method:
▫️Wash the Burghul and drain completely
▫️Add the Tabli ingredients into a food processor, then season with the spices listed above
▫️Layer the Tabli Mix evenly over the Burghul and allow it to absorb the juices
▫️Add the Kebbi Meat, season with 6tsp Cooking Salt, 4tsp Black Pepper, 5tsp Sweet Paprika, 5tsp Cumin, Chilli and mix well using your hands
▫️Transfer in small batches into the Food Processor and blend until well combined (approx 45 sec)
▫️Roll the Kebbi evenly into Golf size balls, approx 50g each
▫️Place in between plastic wrap and press down using a glass plate
▫️Lightly wet your hands with cold water, place one Kebbi patty in your hand, add 2 tbs of Meat in the centre, place another Kebbi patty on top, press together to seal the edges, then continue turning the Eras with your hands to shape it (as per video)
▫️Set aside to rest in the fridge for one hour
▫️Grill them on the BBQ and ensure you cook them evenly on all sides
▫️Coat with ghee, grill for 30 sec and Enjoy
🚫NOTE:
▪️I ONLY use Cooking salt, adjust accordingly for table salt: app
