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Korky's Ramadan fundraiser for Lebanon

By Amirah Korkmaz

Korky's Ramadan fundraiser for Lebanon

$10,301.53
Raised of $10,000.00
This fundraiser started at 10:27 AM, 6th April AEST and will end at 12:00 AM, 14th May AEST

In partnership with AusRelief's "Feed your soul" campaign, I am sharing my recipe for Kebbi meatball soup and Kebbi Naye in AusReliefs Ramadan recipes video series (look out on socials)!

I will be fundraising for food packs in Lebanon as it is my father's homeland which I hope to go back to visit someday! It is my heritage and it means a lot to me. Help me reach as many people as possible by donating this Ramadan!

- Kebbi meat ball soup recipe

You’ll need:

1/2 kilo Kebbi mince
4 cups egg noodles (vermicelli)
2 litres tomato juice @goldencircleau
200 mls water
50 g butter
Salt n pepper to taste

1. Roll Kebbi meat into small bite size balls

2. Fry off the butter and slowly add the Kebbi balls until they are seared on both sides

3. Season them to taste with salt n pepper .

4. Add the egg noddles and also fry off for about 30 seconds

5. Add in tomato juice @goldencircleau

6. Add about 200 mls water to bottle to wash down remaining juice and also add that in to the soup .

7. Allow it to simmer on Med/ high heat until the noddles are cooked and soft .

You can add a little water if it’s too thick for your liking .

- Recipe for Kebbi nayi (feeds 2-3 adults )

You’ll need:

250 g Kebbi mince
1/4 cup fine burgul (washed and rested)
1/2 red capsicum
1 tbs @chilli.bang.sauces
1 tbs kamounet Kebbi (you can find at most arab grocers ).
Salt n pepper to taste
1 small brown onion
1 cup fresh basil leaves

1. Make sure you wash the burgul and immediately squeeze out excess water and let it rest an hour before mixing it in with meat .

The resting process will make the burgul double in size .

2. I prefer to use a manual hand chopper for the basil , onion and capsicum . Food processor makes it too mushy I like some texture in the Kebbi .

3. Add all ingredients together in a large bowl once the burgul has been rested and use tiny drops of water to aid with mixing as needed .

4. Dress with good quality EV olive oil once you want to eat it .


Sahten from korky 😊

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Amirah Korkmaz
Sydney based self-taught home cook

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