250g of bread flour for quibbe
500g of beef or pork fat
1/2 teaspoon of salt
1 teaspoon of black pepper (available at stores selling Arab products)
4 chopped onions
Fresh parsley to taste
Olive oil for serving
250g of bread flour for quibbe
500g of beef or pork fat
1/2 teaspoon of salt
1 teaspoon of black pepper (available at stores selling Arab products)
4 chopped onions
Fresh parsley to taste
Olive oil for serving
Wash the bread flour well and place it in a bowl
Soak it for 1 hour in cold water
Mince the meat twice and refrigerate it
It should be very cold when you prepare it
Drain the bread flour and squeeze out all excess water with your hands
Return the bread flour to the bowl and mix in the salt, black pepper, and meat
Mix well enough to obtain a uniform dough
Place the dough on a serving plate and shape the quibbe into desired forms using wet hands
Form it into an elongated or round shape
Make incisions on the surface of the quibbe with a knife
Serve the quibbe on a plate with chopped onions and parsley, drizzled with olive oil.
