Atlantis Kitchen Secrets: Kebbeh Mabroumeh Recipe from Ayamna Lebanese Restaurant

Atlantis Kitchen Secrets: Kebbeh Mabroumeh Recipe from Ayamna Lebanese Restaurant

19 May, 2020 By Atlantis Blog

Chef Ali El Bourji, head chef of Ayamna – the best Lebanese restaurant in Dubai, shares his tips and tricks on how to recreate the restaurant’s signature Arabic appetizer, Kebbeh Mabroumeh and enjoy tradition redefined in this exquisite dish within the comfort of your home.

Kebbeh Mabroumeh Recipe from Ayamna Lebanese Restaurant


For Kebbeh Dough

300 g fine white and brown bulgur wheat (soaked in water for an hour)

150 g of onions, cut into quarters

150 g fat free lamb meat

1 tsp Mardakoosh powder

1/2 tsp cinnamon powder

1 tsp cumin powder

1 tsp black pepper powder

1/2 tsp sweet pepper powder

1/2 tsp white pepper powder

Salt to taste

A sprig of fresh mint leaves

Lemon and orange zest

For the filling

70 g fat free minced lamb meat

150 g of chopped red onions

1/4 tsp sweet pepper

1/4 tsp white pepper

1/8 tsp cinnamon powder

1 tbsp vegetable oil

1 tbsp ghee, for meat

1 tsp pomegranate molasses

1/2 tsp Sumac powder

Shelled unsalted pistachios

Crushed walnuts

Roasted Pine nuts

Salt to taste


Step 1: Make Kebbeh dough

  1. Mix all ingredients in a mixing bowl. Place the mixture into a food processor and mince into a fine paste.

Secret tip: Add some crushed ice to keep the mixture cold.

  1. Mix and knead the processed ingredients for 5 minutes. Knead the dough to form a ball.
  2. Cover with baking paper and set aside in the refrigerator for an hour.

Secret Tip: Spray water onto the baking paper to avoid it from sticking to the meat mixture or dough

  1. Place the Kebbeh dough on a plastic sheet. Place a baking paper on top and make a thin layer of Kebbeh dough

Step 2: Make the filling

  1. In a deep-bottomed pan, heat some oil and add onions into it. Cook it until soft.
  2. Add the minced meat and cook untiled slightly browned.
  3. Add some ghee to the mixture.
  4. Once the meat is browned. Add all the spices and keep stirring.
  5. Place the meat into the strainer to remove excess fat.
  6. Add pistachios, sumac powder, pine seeds and pomegranate molasses and keep the filling aside.

Step 3: Make Kebbeh roll

  1. Add four full tablespoons of the filling and spread it evenly across the width of the thin layer of Kebbeh dough which has been rolled out on a plastic sheet
  2. Using the lower plastic sheet, roll Kebbeh forward towards the filling, while pressing it to shape it into a log. Remove excess dough by cutting it out with a table knife and seal the sides firmly using salted water.
  3. Brush the Kebbeh roll with ghee and place it on a baking sheet in an oven-proof tray.
  4. Bake Kebbeh roll at 180 degree centigrade for 15 minutes until the roll is set, or until it becomes golden brown.
  5. Cover baked Kebbeh with aluminium foil and set aside to cool to room temperature.
  6. Brush Kebbeh roll with pomegranate molasses and then slice it into smaller sections.
  7. Serve in a plate and garnish with pistachios and pomegranate seeds.

Find more signature dish recipes, invented by celebrity chefs from our award-winning restaurants in Dubai, for you to try at home.

Bring Exquisite Lebanese Dishes from Ayamna to Your Doorstep

Available on Zomato and Talabat, the restaurant is offering home delivery service so that you can taste delicious Lebanese cuisine safely from your home. The menu features  signature appetizers such as shrimps kunafa, baked oven dishes, soups, salads, cold and hot mezzeh, as well as char-grilled meat and seafood options.