I was taking a break from work the other day, and watching my Basil plant on the balcony. Suddenly I remembered a friend’s post few days earlier (Aline Bourgi), where she pictured her Kebbe Bel Sayniyye with white cheese stuffing. Eurêka!
I was going to create a new dish, with our famous Kebbe. The result went beyond my expectations, and now I have a new dish to offer my family : “Lebanese Italian Kebbe”. I started with the base of kebbe: Onions, pepper, Marjoram (generous), my dried Mint from the garden, salt, and fine white Borghol (not too much). All went with 2 ice cubes and the ground meat into the blender.
Then started the fun part, the filling! White cheese, I chose light Double crème (but I guess any not too salty white cheese is a good choice), Basil leaves chopped big, cherry tomatoes cut in half, black olives, and chopped sundried tomatoes, all sprinkled with a little salt and marjoram.
I made 3 pieces of “Kebbe 2rass” shapes, stuffed with the filling, and one big Kebbe Sayniyyeh. Brushed the surface with little vegetable oil.
The result? The whole family enjoyed it!
It wasn’t a Kebbe anymore, yet, not a known dish too. Heaven to taste! Crunchy on the outside, juicy on the inside, with cherry tomatoes making sure it stays warm when we take a bite.