How to clean kroush :
clean from dirt, fluctuate to the inside, take off excess fat,then, return it to it's first condition (first face).

In a suitable pot,add sufficient amount of water.

When water comes to boiling point, dip one kroush piece at a time for about a minute, then lift from boiling water.

Place it on a smooth surface, peel the outer surface crust (dark in colour),with a non sharp knife, taking care not to tear.

Same procedure is done with the remaining quantity.

Cleaning of kabawat(sausages):
Kabawat are covered with vescous material, when dipped in hot water this material turns thick.

Continue the same procedure as was done with kroush, dip each kabawat piece in hot water and remove the vescous material with a non sharp knife.

Until all have been cleaned.

Place kroush and kabawat in a deep bowl, rub all the pieces with lemon slices and salt using your hands.

Wash thoroughly,with water until completely clean.

Rinse them and re-soak in rose water for some time.

Kabawat filling:
Wash rice and drain well, add minced meat, spices,chopped onions,roasted pine nuts, salt and rose water.

Mix all ingredients together well, untill meat is tightly packed with rice.

Kroush filling is the same as kabawat filling is,only adding the chickpeas to the filling.

Stuff kroush untill ¾ of their size is filled.

Sew around the edge using a needle and thread tightly.

Cooking method:
after sewing kroush and kabawat,arrange the filling with your hands.

Place them in a suitable cooking pot,and immerse with water.

Add onions(chopped into large pieces), cinnamon sticks, cardamom and salt.

Keep at high heat until boiling point before reducing the heat. Leave on a low temperature until cooked.

Kroush and kabawat are served hot,with yougurt or in it’s own broth.

Kabawat can be also fried in ghee,or greased with yougurt, in an oven to grill until they are gold in colour.

By:Basma Obeid