Chich Barak Kebbe

Recipe by
Total Time:
1 hour and 30 minutes
Serves: 4-6
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For Kebbe:
  • 200 gms. of ground lamb meat
  • 1 cup burghol
  • 1 minced onion
  • Salt and pepper to taste
  • 1 bark of cinnamon
  • For the dough:
  • 1 cup flour
  • ½ cup flour
  • Salt to taste
  • For the filling:
  • 100 gms. coarsely ground lamb meat
  • ¼ bunch parsley, chopped
  • 1 minced onion
  • Salt to taste
  • Pinch of cinnamon and pepper
  • 1 tbsp. pinenuts
  • For the yoghurt:
  • 1 kg. yoghurt
  • ½ cup starch
  • 1 cup fresh cream
  • 1 egg white
  • 8 garlic cloves
  • 1 tbsp. coriander, chopped finely
  • 100 gms. butter

How to Make Chich Barak Kebbe

  • Wash burghol and strain. Combine with meat, onions, salt, pepper and cinnamon and pat.
  • Holding a morsel of kebbe, make a hole in the middle using your finger and then seal from both ends.
  • Prepare approximately 15 shells and set aside in the refrigerator.
  • Sift dough and knead using cold water, and a sprinkle of salt.
  • Set aside for half an hour. Combine all ingredients.
  • Roll out pastry and cut out small circles using a metal cutter.
  • Fill and seal, moulding it into a hat shape.
  • Bake in oven for 5 minutes at 180 degrees C, until dough is dry.
  • While yoghurt is boiling, dissolve two tablespoons of starch in 1 cup of cold water.
  • Combine with yoghurt and egg white, and bring to boil.
  • Remove from heat, add salt and fresh cream while constantly stirring.
  • Boil kebbe shells in water and salt, and continue with yoghurt.
  • In a frying pan, melt butter, toss coriander, garlic and salt, and bring to boil with ½ cup water. Combine with yoghurt.