Kebbet Roheb

Kebbet Roheb Ingredients

1 cup fine burgul (wash , squeeze out water and leave to rest an hour )1 cup plain flour3/4 cup water (room temperature)2 tbs salt1 tbs @chilli.bang.sauces add more if u like it very chilliYou can substitute with finely chopped red chilli4 cloves freshly crushed garlic use mortar and pestol1 cup fresh lemon juice use mortar and pestol1/4 cup extra virgin olive oil

Steps

For the ballsAfter the burgul has rested minumim one hour , Rub 1 tbs salt in with the burgul wellAdd small amount of water at a time to I incorporate salt well .Slowly add the 1cup of flour in and keep kneading with small amounts of water until it becomes dough like , you’ll need the whole 3/4 cup of water .If it’s a little too wet add a little flour and same if it’s too dry add a little water .Knead well .You’ll have a dough like texture now .Roll into balls and form the shape .Line them on baking paper that’s sprinkled with flour so they don’t stick .Refrigerate an hour before using in soup .For the soup , bring about 2.5 litres of water to the boil , slowly add the balls in and stir immediately to prevent them from sticking .After about 25 mins of cooking add in the remaining 1 tbs of salt , garlic , chilli and lemon juice . Use mortar and pestol for garlic .If they are chewy it means they need more cooking so try one first .Add the ingredients in raw not cooked off .Turn off the heat and add the olive oil on top .