F5 – Columnists – Cooking adventure – The roast kebab is practical and has a different touch for everyday life; see how to do

Hello cooks! Welcome to another culinary adventure!

Yes, you read the title of this column while singing.

Jokes and focused dances aside, kibbeh (fried, roasted and even raw) is one of Paulistânia’s best-known foods and that’s why it’s the star of today’s text. The success is not surprising, since we received a great flow of immigration from the Syro-Lebanese Arabs at the end of the 19th century, who spread here a series of habits, including culinary habits. So much so that we have hundreds of restaurants and cafeterias specializing in the delicacies of Arab cuisine, and kibbehs and sfihas are among the salty dishes present in any school canteen.

The dish is made with ground beef and brown rice. In supermarkets you will find the ingredient with the name “wheat for kibbeh” and it is a whole grain that undergoes little processing. The most important trick and without which it is not possible to succeed in the recipe is to hydrate this wheat. This is what will give the kebab the consistency we know, almost meatloaf.

As for the shape, it is possible that it started out as dumplings, since the name comes from the word “kibbeh”, which means “ball”. Today, fried kibbeh has a well-known elliptical shape. Even, it’s good to say, the same recipe for roast kebab dough can result in fried savory. It is only possible to fry the treat or make a garnish of braised minced meat before frying by immersion in oil.

One of the interesting touches of this preparation is the use of a little cinnamon powder. Although we know this spice mainly for its use in sweets – there are a lot of them: jams, rice pudding and a series of Portuguese treats – cinnamon in Arab cuisine is widely used as a condiment for meat in savory dishes. . The taste is different and very tasty. The recipe complements the yoghurt sauce, another typical ingredient, with a lot of mint, whose freshness balances the palate, and a touch of caramelized onion.

Stay home if possible and do we go to the kitchen? Next!


Difficulty: easy
Yield: 4 people

500 g chopped duck
¾ cup (tea) of wheat for kibbeh
1 grated onion
1/2 sachet of mint
1 lemon juice
1 jar of plain unsweetened yogurt (preferably Greek type)
1 spoon (dessert) of mayonnaise
1/2 tablespoon ground cinnamon
6 tablespoons of olive oil
Salt and black pepper to taste

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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