Bahraini Prawn Balls Chebeh Rubyan Recipes

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BAHRAINI PRAWN BALLS (CHEBEH RUBYAN)



Bahraini Prawn Balls (Chebeh Rubyan) image

Posted for FLAVOR of the Month - Tamarind in NA*ME forum. I can imagine this would be very good served with Recipe#443553 . From The Complete Middle East Cookbook, by Tess Mallos.

Provided by UmmBinat

Categories     Stew

Time 1h40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 20

2 lbs uncooked prawns (1 kg)
1/4 cup coriander leaves (cilantro)
1/2 teaspoon turmeric
1/2 teaspoon dried limes (loomi) (optional)
3/4 cup rice, ground up (I don't think it means rice flour)
1 teaspoon salt
1 large onion, finely chopped
2 tablespoons ghee (butter could probably be subbed)
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon ground dried limes (loomi, or grated rind of 1/2 lemon)
1 piece of tamarind the size of a small egg
2 cups warm water
1 small onion, finely chopped
1 tablespoon ghee (butter could probably be subbed here)
1 large tomatoes, peeled and chopped
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/4-1/2 teaspoon hot chili pepper
salt
2 teaspoons sugar
cooked prawns and coriander sprig (to garnish, cilantro)

Steps:

  • Shell & devein prawns, rinse and dry well.
  • Mix prawns with coriander leaves and pass through food grinder using fine screen, or process to a paste in food processor.
  • Combine prawn mixture with turmeric, ground loomi if available and ground rice. Add salt and mix well with until thoroughly blended. Cover and refrigerate until required.
  • In a pan gently fry onion in ghee until transparent, stir in bahrat and loomi or lemon rind and remove from heat. Keep aside.
  • Soak tamarind in 1 cup water for 10 minutes and rub with fingers. Pass through a sieve, pressing pulp through with the back of a spoon. Reserve tamarind liquid.
  • In a large, wide-based pot gently fry small chopped onion in ghee until transparent. Add tamarind liquid, remaining water, tomato, spices, salt to taste & sugar. cover and simmer gently for 15-20 minutes.
  • While sauce is simmering make chebeh. Take about a tbs of prawn paste and flatten in moistened palm. Place and tsp of onion filling in center and close up, shaping into a ball. Keep hands moist during shaping. Repeat until ingredients are used.
  • Drop completed chebeh into simmering sauce. Cover and simmer gently for 35-40 minutes. Chebeh will swell during cooking. Serve hot with Recipe #405300 and garnish with a few cooked prawns and coriander springs if desired.

Nutrition Facts : Calories 434.6, Fat 13.4, SaturatedFat 6.7, Cholesterol 356.8, Sodium 1892, Carbohydrate 40.5, Fiber 2.1, Sugar 5.8, Protein 36

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