Quebbe (Kupi) may be the most traditional of Arab meals. There is a huge variety of ways to prepare it either baked, grilled, boiled, fried or without cooking.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Quebbe: |
| Lomo head 1 kg fine burgol 400 g salt |
Ingredients to make Quebbe:
2. The basis of all these forms is the same by changing either the fillings, garrisons, etc. The Quebbe recipe is described below and then some of the different variants.
3. Fully misfortune the shiny head (it can also be buttock) until you see a small fat thread.
4. process it until crushing it (it can also be chopped twice in the butcher shop).
5. mix it with salt by kneading it well and let it rest in the refrigerator until the next day (if not possible, the most time it can).
6. Wash the burgol well and remove impurities if I had them. Go incorporating the burgol little by little and kneading the mixture to make it very homogeneous.
7. Once the whole wheat is incorporated through the meat chopper (preferably the manual with large holes disk).
8. failing to continue kneading it for a good time (the mixture must be well grabbed).
9. Let rest on the refrigerator to finish taking body. Variant: Before adding the burgol, mix the meat with two liquefied onions, ground chili and a little mint.
