Kibbeh (/ stock k sounds bi/, also known as kubba and other spellings; Arabic: Autaf () is a type of dish based on spiced ground meat, Onions, and grains, popular in Middle Eastern cuisine. In Levant cuisine, kibbeh is usually made by pounding bulgur wheat and meat together into a fine paste, then balling it with toasted pine nuts and spices. It can also be cooked in layers on a tray, fried, grilled or eaten raw. In Mesopotamian cuisine, versions made with rice or fine wheat flour can be found. Some recipes add semolina.
Kibbeh is considered the national dish of Lebanon and Syria and is a popular dish in the Middle East (e.g., Palestine, Jordan, etc.). It is served in Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia and Turkey. It is also served in Latin American countries that received large numbers of Levant immigrants in the late 19th and early 20th centuries, as well as in parts of North America. Next, the automatic filling machine supplier will share the following with you.
Kurdish Kubba Directions
Cook the rice in water with curry and salt, making sure the rice is neither too hard nor too soft. When the rice is done, pour off the water and let the rice cool on a baking sheet. When the rice cools, knead it like dough.
Fry the minced meat in a little oil, then chop the onion into small pieces, chop the parsley and mix with the minced meat, raisins and almond strips. Cook all the ingredients and season at the end.
Prepare a small bowl of water. Now shape the rice into small balls, press a groove in the center, and slowly widen it. Don’t get your hands too wet or the dough will fall apart. Then put a tablespoon of ground meat in the opening and seal it. Shape the rice ball into an egg shape and stretch the ends a little longer. Heat oil in a wok and fry all sides of kubba until cooked.
Serve with a nice salad and some bread.
How to use stuffing machine? Do I just put the dough in the filling?
Normally, the dough is mixed in a mixer, then put into the hopper or trough of our machine, then placed on a lift and poured into our machine. Alternatively, they can use continuous feed conveyors into our hoppers.
We treat the dough gently; We don’t put pressure on the dough. You don’t need to add other chemicals to make it stronger because we don’t damage the dough. Our system does not damage the gluten structure. With a pressure free system and our pressure relief head, you can use thinner pieces of dough so that the water can bond the gluten.
Advantages of Automatic Encrusting Machine
1. Fast. 120pcs/min, 1.5 times faster than similar machines.
2. 304 stainless steel, in line with international food safety standards.
3. Panasonic PLC intelligent control system, color touch screen, Japan Panasonic inverter.
4. Large motor, two hoppers, large machine size, large capacity.
5. Multi-functional, can be used to make a variety of food, such as kubba kibbeh, maamoul cookies, etc.
6. Versatile. It can be used in families, factories, shops, supermarkets, schools, canteens, hotels and so on.
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