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3 hours ago, shain said:
Nicolai, in Israel most kibbeh (or kubbah, as is pronounced here) is made with no meat in the casing, but there are many recipes, and many do. I also never heared of rice in kibbeh.
Shain, Thank you for your post. But, please explain how you make the casing without meat? Is it Burgul crushed to a paste in a mortar with water? Is it Semolina? Which ingredients and procedure?
What is it that binds the Bulgur (crushed wheat) to form the casing?
3 hours ago, shain said:
Nicolai, in Israel most kibbeh (or kubbah, as is pronounced here) is made with no meat in the casing, but there are many recipes, and many do. I also never heared of rice in kibbeh.
Shain, Thank you for your post. But, please explain how you make the casing without meat? Is it Burgul crushed to a paste in a mortar with water? Is it Semolina? Which ingredients and procedure?
What is it that binds the crushed wheat to form the casing?
3 hours ago, shain said:
Nicolai, in Israel most kibbeh (or kubbah, as is pronounced here) is made with no meat in the casing, but there are many recipes, and many do. I also never heared of rice in kibbeh.
Shain, Thank you for your post. But, please explain how you make the casing without meat? Is it Crushed wheat and water? Which ingredients and procedure?
What is it that binds the crushed wheat to form the casing?
