{"id":12998,"date":"2026-02-23T02:50:16","date_gmt":"2026-02-23T02:50:16","guid":{"rendered":"https:\/\/redkarawana.com\/?post_type=savours&p=12998"},"modified":"2026-02-23T11:06:39","modified_gmt":"2026-02-23T11:06:39","slug":"kebbeh-cuit-au-four-liban","status":"publish","type":"savours","link":"https:\/\/redkarawana.com\/fr\/saveur\/kebbeh-cuit-au-four-liban\/","title":{"rendered":"Kebbeh Cuit au Four, Liban; Une D\u00e9licatesse du Moyen-Orient"},"content":{"rendered":"\n

En explorant le Moyen-Orient, nous d\u00e9couvrons les cultures locales et les sp\u00e9cialit\u00e9s culinaires ethniques. Le kebbeh, un mets savoureux du Moyen-Orient, est pr\u00e9par\u00e9 \u00e0 partir de viande hach\u00e9e, de boulgour, d’oignons, de pignons de pin et d’\u00e9pices aromatiques. Dans les pays arabes que sont la Syrie, la Jordanie et le Liban, les recettes de kebbeh comprennent une combinaison unique d’ingr\u00e9dients. Le kebbeh cuit au four (Kebbeh Bil Sanieh) se compose d’une farce savoureuse entre deux fines couches. Une autre fa\u00e7on de pr\u00e9parer le kebbeh consiste \u00e0 farcir des boulettes ovales, puis \u00e0 les cuire \u00e0 la vapeur ou au four. Une vari\u00e9t\u00e9 d’\u00e9pices ajoute de la complexit\u00e9 aux saveurs et aux ar\u00f4mes du kebbeh cuit au four. <\/p>\n\n

Le boulgour, ingr\u00e9dient essentiel des cuisines arabes et m\u00e9diterran\u00e9ennes, est un bl\u00e9 dur concass\u00e9 qui a \u00e9t\u00e9 partiellement bouilli, puis s\u00e9ch\u00e9. Le bl\u00e9 dur est riche en fibres, en prot\u00e9ines et en folates. Les pignons de pin sont les graines comestibles des pins, qui poussent \u00e0 l’\u00e9tat sauvage au Moyen-Orient depuis des milliers d’ann\u00e9es. La r\u00e9colte est laborieuse : il faut cueillir les pommes de pin \u00e0 la main, s\u00e9parer les graines des pommes de pin et retirer la coque non comestible de chaque pignon. Ces petites noix ont une texture onctueuse et un go\u00fbt de noisette. Un m\u00e9lange vari\u00e9 d’\u00e9pices du Moyen-Orient rehausse les cuisines r\u00e9gionales avec des saveurs complexes et des ar\u00f4mes puissants. Les \u00e9pices sont utilis\u00e9es pour aromatiser les viandes, les poissons et les plats v\u00e9g\u00e9tariens, cr\u00e9ant ainsi des repas exceptionnellement savoureux et parfum\u00e9s. <\/p>\n\n

\n
\n
\"Épices\"
\u00c9pices<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Farce
Farce Pour Kebbeh<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n

Exterieur du Kebbeh<\/h3>\n\n

B\u0153uf Hach\u00e9 Maigre \u2013 150 grammes Boulgour \u2013 150 grammes Eau \u2013 2 cups (473 ml)Oignon \u2013 70 grammes (finement hach\u00e9)Persil \u2013 15 grammes (feuilles finement hach\u00e9es)Huile d’Olive \u2013 2 cuill\u00e8res \u00e0 soupeSel Marin \u2013 1 cuill\u00e8re \u00e0 caf\u00e9<\/p>\n\n

Farce Pour Kebbeh<\/h3>\n\n

B\u0153uf Hach\u00e9 Maigre \u2013 300 grammes Oignon \u2013 1 de taille moyennePignons de Pin \u2013 50 grammesPiment de la Jama\u00efque Moulu \u2013 1 cuill\u00e8re \u00e0 caf\u00e9Clous de Girofle Moulus \u2013 1 cuill\u00e8re \u00e0 caf\u00e9Cannelle Moulue \u2013 1\/2 cuill\u00e8re \u00e0 caf\u00e9Noix de Muscade Moulue \u2013 1\/2 cuill\u00e8re \u00e0 caf\u00e9Poivre Noir Moulu \u2013 1 cuill\u00e8re \u00e0 caf\u00e9Huile d’Olive \u2013 2 cuill\u00e8res \u00e0 soupeSel Marin \u2013 1\/2 cuill\u00e8re \u00e0 caf\u00e9<\/p>\n\n

\u00c9tape 1<\/h3>\n\n

Pr\u00e9parez la farce du kebbeh : dans une po\u00eale, faites griller \u00e0 sec les pignons de pin jusqu’\u00e0 ce qu’ils prennent une couleur dor\u00e9e, puis r\u00e9servez-les. Moulez les \u00e9pices au moment de les utiliser afin d’en rehausser la saveur et l’ar\u00f4me. Faites chauffer l’huile d’olive et faites revenir les oignons hach\u00e9s pendant quelques minutes \u00e0 feu moyen. Ajoutez la viande hach\u00e9e et faites-la revenir jusqu’\u00e0 ce qu’elle soit dor\u00e9e et sans grumeaux. Ajouter les pignons de pin, le sel marin et les \u00e9pices, bien m\u00e9langer et r\u00e9server. <\/p>\n\n

\u00c9tape 2<\/h3>\n\n

Pr\u00e9parez l\u2019exterieur du kebbeh : faites tremper le boulgour dans l’eau pendant 15 minutes. \u00c9gouttez le boulgour ramolli et pressez-le pour \u00e9liminer l’exc\u00e8s d’eau. Hachez finement l’oignon et le persil. \u00c0 l’aide d’un mortier et d’un pilon, broyez la viande et le boulgour pendant 10 minutes jusqu’\u00e0 obtenir une consistance lisse. Ajoutez l’oignon, le persil et le sel marin, puis p\u00e9trissez la p\u00e2te \u00e0 kebbeh. Placez-le dans le bol et r\u00e9frig\u00e9rez pendant une heure. <\/p>\n\n

\u00c9tape 3<\/h3>\n\n

Graisser un moule rond (23 cm de diam\u00e8tre) avec 1\/2 cuill\u00e8re \u00e0 soupe d’huile d’olive. \u00c9taler la moiti\u00e9 de la p\u00e2te \u00e0 kebbeh dans le moule. \u00c9talez la garniture sur le m\u00e9lange en laissant un peu d’espace sur les bords. \u00c9talez la moiti\u00e9 restante du m\u00e9lange pour la cro\u00fbte du kebbeh sur du papier sulfuris\u00e9, puis transf\u00e9rez-la sur le dessus du moule et retirez le papier sulfuris\u00e9. Appuyez doucement sur la couche sup\u00e9rieure et d\u00e9coupez le motif souhait\u00e9 \u00e0 l’aide d’un couteau humide. Versez le reste de l’huile d’olive sur le dessus. <\/p>\n\n

\u00c9tape 4<\/h3>\n\n

Pr\u00e9chauffez le four \u00e0 350 \u00b0F et faites cuire les kebbeh pendant environ 40 minutes. R\u00e9glez le four sur gril pendant quelques minutes pour obtenir une cro\u00fbte dor\u00e9e. Retirez le kebbeh du four et laissez-le refroidir quelques minutes. Coupez le kebbeh en quatre et soulevez d\u00e9licatement les bords, car les couches du kebbeh sont assez fines. Servez le kebbeh chaud accompagn\u00e9 d’une salade, comme du taboul\u00e9 ou une salade de chou. <\/p>\n\n

\n
\n
\"Kebbeh
Kebbeh Non Cuit<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Liban,
Liban, Kebbeh Cuit au Four<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

En explorant le Moyen-Orient, nous d\u00e9couvrons les cultures locales et les sp\u00e9cialit\u00e9s culinaires ethniques. Le kebbeh, un mets savoureux du Moyen-Orient, est pr\u00e9par\u00e9 \u00e0 partir de viande hach\u00e9e, de boulgour, d’oignons, de pignons de pin et d’\u00e9pices aromatiques. Dans les pays arabes que sont la Syrie, la Jordanie et le Liban, les recettes de kebbeh […]<\/p>\n","protected":false},"featured_media":12910,"template":"","meta":{"_acf_changed":true},"savourscat":[74],"class_list":["post-12998","savours","type-savours","status-publish","has-post-thumbnail","hentry","savourscat-plat-principal"],"acf":[],"yoast_head":"\nKebbeh Cuit au Four, Liban \u2013 Plat Principal - Red Karawana<\/title>\n<meta name=\"description\" content=\"Le kebbeh cuit au four se compose d'une garniture savoureuse entre deux fines couches. 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