The base of all nearly all kibbeh recipes is Habra, a fat-free meat paste. Traditionally Habra is made using the mortar and pestle, a time consuming process, so sometimes all women of a family or village would work together in making a large batch. Nowadays Habra can easily be made at home using a food-processor.
Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins
Ingredients
1 kg inside round meat*, extremely lean
1/4 tsp baking soda
2 tsp salt
ice cold water, as necessary
Directions
1. Trim and defat inside round cut of meat making sure that it is impeccable and no white spots are visible (ask your butcher nicely and he/she might do this for you).
2. Pass the cleaned meat through the grinder 2-3 times (can also be done by the butcher).
3. At home, pulse the meat in the food processor with baking soda, salt and very little water (approx 1 tbsp). You want enough water to make the meat sticky, but not watery.
4. Separate into 3 500g portions and freeze until ready to use.
Source: Yooj Recipes
Source http://bit.ly/2RBdV33
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