Kebeh with olive oil

Kebeh with olive oil

Ingredients for 4 people:

  • 200 gr. fine burgul
  • 200 ml. olive oil
  • 6  tomato
  • 1  onion
  • 2 tbsp.  tomato puree
  • 3 tbsp.  parsley
  • 2 tbsp.  sweet paprika powder
  • pepper and salt


Make the sauce:
  1. Chop the tomatoes and the onion into fine pieces.
  2. Heat the olive oil in a cooking pot and fry the onion.
  3. Add the chopped tomatoes, put the lid on it and cook for 45 minutes on a low heat.
  4. Season with pepper, salt and paprika powder and add the tomato puree.
  5. Put the burgul in a deep bowl and divide 3/4 of the sauce on it, let it be lukewarm for 5 to 8 minutes.
  6. Knead the burgul with the sauce for 5 min. Add the parsley and the rest of the sauce to it.
  7. Knead everything together well again.
  8. Serve the kebeh in a round shape or square shape with a fresh salad.

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