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Chebeh Rubyan
Chebeh Rubyan is a traditional Bahraini dish featuring flavorful balls made from pureed shrimp, cooked in a spiced tomato and tamarind sauce. It's a delightful way to enjoy seafood with a tangy and savory profile.
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- 500 g Shrimp(peeled and deveined, then pureed)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Tamarind paste
- 1.5 tsp Baharat spice blend
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 tbsp Vegetable oil or Ghee
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Breadcrumbs(optional, for binding shrimp mixture)
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- 1
Prepare the shrimp balls: In a bowl, combine the pureed shrimp with chopped onion, minced garlic, salt, pepper, and optional breadcrumbs. Mix well. Form the mixture into small balls, about 1-inch in diameter.
- 2
Heat 2 tablespoons of oil or ghee in a large skillet or pot over medium heat. Carefully add the shrimp balls and sear them on all sides until lightly browned. Remove the shrimp balls from the skillet and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of oil or ghee. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic, baharat spice blend, turmeric, and coriander powder. Cook for 1 minute until fragrant.
- 5
Pour in the crushed tomatoes and tamarind paste. Stir well to combine. Bring the sauce to a simmer.
- 6
Return the seared shrimp balls to the skillet with the tomato-tamarind sauce. Ensure the balls are mostly submerged in the sauce. Cover the skillet and let it simmer gently for 20-25 minutes, or until the shrimp balls are cooked through and the sauce has thickened.
- 7
Adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro before serving.
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- âEnsure the shrimp is well pureed for a smooth texture in the balls.
- âDon't overcook the shrimp balls, as they can become tough.
- âAdjust the amount of tamarind paste to your preference for tanginess.
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- Add a pinch of chili flakes to the sauce for a spicier kick.
- Serve with steamed basmati rice or Bahraini flatbread (Khubz).