Humberto shares his recipe for making kibbeh, a traditional dish. He starts by mixing 500g of kibbeh flour with 750ml of water, without washing the flour to preserve the wheat particles that help bind the dough. He then adds 500g of ground beef, chopped onion, parsley, salt, and pepper.
After kneading the dough for 10 minutes, he divides it into 12 equal pieces and shapes each one into a ball. He then makes a hole in each ball and fills it with different ingredients: ground beef with onion, Catupiry cheese, and Cheddar cheese.
Humberto fries the kibbeh in hot oil, using a skimmer to avoid burning his hands. He emphasizes the importance of using new oil for frying to prevent the kibbeh from becoming soggy.
Finally, he shows off the finished kibbeh, which are dry and crispy on the outside and delicious on the inside. He invites viewers to comment on the recipe and share their own variations.
Here are the key facts extracted from the text:
1. The recipe being discussed is for kibbeh.
2. To make kibbeh, you need to use a large basin that fits all the ingredients.
3. The recipe uses half a kilo of kibbeh flour.
4. You don't need to wash the flour because washing it makes the wheat particles disappear in the water.
5. The recipe uses 750 ml of water to moisten the kibbeh flour.
6. Adding too much water can cause problems when rolling the kibbeh.
7. The mixture needs to be left to swell for a couple of hours.
8. The recipe includes half a kilo of beef, but you can also use pork.
9. A large chopped onion is added to the mixture to help bind it and add flavor.
10. Two March of finely chopped parsley are added to the mixture.
11. A spoonful of salt is added to the mixture.
12. The mixture needs to be kneaded for about 10 minutes.
13. The kibbeh can be filled with different ingredients, such as ground beef with onion, catupiry, or cheddar.
14. To fry the kibbeh, you need to use hot oil in a pan.
15. It's best to use new oil for frying savory to prevent it from getting soggy.
16. The kibbeh can be shaped differently to differentiate between flavors.
17. The recipe should give approximately 60-70 kibbeh.