The types of kubba and kubba are the most famous and the best of the cold appetizers. It is famous in the Levant, especially in Syria and Lebanon, and is served at the Ramadan table as a side dish / entrees and prepared with fresh and fresh meat .. Chef Mohammed Al Azi attended the Rousha Arjaan Rotana


- Sheep meat: half a kilo (hb)
- dark brown burger: 1/4 cup
- onion: 1 grain
- fresh basil: half teaspoon
- Mardakush: half a teaspoon
- black pepper: half a teaspoon
- salt: half a teaspoon
- lemon peel: as desired (acid)
- mint: leaves (green / for decoration)

How to prepare

1. Mix the meat in the electric mixer and add to it the onion, the dry basil, the marmalade, the pepper, the salt and the lemon peel.
2. Mix well until the meat becomes very soft.
3. Remove the chopped meat from the electric mixer, place it in a bowl and add to it the soft brown bulgur after washing it slightly.
4. Mix well with hand until smooth.
5. Place the Kubba tablets in the serving dish and add them with green mint leaves.