Ingredienser
Bulgur1 cup- Boneless lamb or beef, chopped0.5 kilogram
- Large onion, chopped1 piece
Kanel1 teaspoon
Malet sort peber0.5 teaspoon- Ground nutmeg0.5 teaspoon
Salt1 teaspoon
Blandede krydderier1 teaspoon- Vegetable oil for frying0
- Green olives, pitted0.5 cup
- Large tomato, chopped1 piece
- Medium onion, chopped1 piece
Olivenolie4 tablespoon- Pomegranate (seeds)2 tablespoon
Yoghurt1 tablespoon
Citronjuice2 tablespoon- Salt and pepper0
Trin
- 1
Soak the bulgur in warm water for 8 hours, then drain and rinse with water.
480 min - 2
Finely chop the meat using a food grinder (attached to a Kenwood mixer).
10 minNødvendigt udstyr:🍳Food Grinder - 3
Add the onion and all the spices, and grind the mixture again for 10 minutes until the ingredients are completely combined and a smooth dough is obtained (this requires grinding the ingredients twice).
10 minNødvendigt udstyr:🍳Food Grinder - 4
Wet your hand with cold water and divide the meat dough into equal-sized balls (the size of a peach).
5 min - 5
Press your thumb into the balls to create a cavity, forming the meat into small cups (you can also shape half of the quantity into boats by pulling part of the dough outward and narrowing the cavity slightly).
5 min - 6
Heat the oil in a frying pan over medium heat, fry the kibbeh for 3 minutes or until fully cooked, making sure to stir occasionally until both sides are cooked, and let cool slightly.
3 minNødvendigt udstyr:
Stegepande - 7
Meanwhile, mix the olives with the pomegranate in a deep bowl, then add two tablespoons of olive oil and season the mixture with salt and pepper.
5 minNødvendigt udstyr:🍳Deep Bowl - 8
In another deep bowl, mix the tomatoes with the onion, yogurt, and lemon juice, and season with salt and pepper, adding the remaining olive oil and mixing well.
5 minNødvendigt udstyr:🍳Deep Bowl - 9
Stuff the kibbeh cups and boats with the various fillings and arrange them on a serving plate with a bit of fresh lettuce and toasted pine nuts (you can make the kibbeh the traditional way by stuffing it with the cooked minced meat mixture with toasted pine nuts, then sealing it to cover the filling and frying it in hot oil).
5 min
Ernæringsfakta
Bulgurpr. 100gKanelpr. 100gMalet sort peberpr. 100gSaltpr. 100gBlandede krydderierpr. 100gOlivenoliepr. 100gYoghurtpr. 100gCitronjuicepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.