Kebbe is a mixture of lean meat with cracked wheat or bulgur, typical to the Middle Eastern region. It is
usually prepared at home and rolled in pieces, but can be store bought frozen. This is a traditional recipe from Aleppo, I learned it from my mother in law and adapted it so to have less saturated fat and meat. It is very nourishing and satisfying, and convenient for all family members.
Ingredients for 3-4 persons
- 4 tomatoes cut in cubes
- 1 large eggplant peeled and cut in cubes
- 1 tabs olive oil, salt, pepper to taste
- 2 cups pomegranate juice
- 2tbs dried mint
- 1 tsp garlic crushed
- 12 grilled kebbe pieces
Saute tomatoes and eggplants cubes in one tablespoon olive oil, add 2 cups of water and bring to a
boil. Add pomegranate juice, dried mint and garlic, salt and pepper and simmer for 10-15 minutes. If
the Kebbe pieces are cooked add directly to the mixture, if not, grill them first. Simmer for few more
minutes and serve hot.
Nutritional Facts for Pomegranate Kebbe