Kibbeh Cups and Boats

Layla Al-RashidCuisinier

Ingrédients

• Boulgour
  1 cup
• Boneless lamb or beef, chopped
  0.5 kilogram
• Large onion, chopped
  1 piece
• Cannelle
  1 teaspoon
• Poivre noir moulu
  0.5 teaspoon
• Ground nutmeg
  0.5 teaspoon
• Sel
  1 teaspoon
• Épices mélangées
  1 teaspoon
• Vegetable oil for frying
  0
• Green olives, pitted
  0.5 cup
• Large tomato, chopped
  1 piece
• Medium onion, chopped
  1 piece
• Huile d'olive
  4 tablespoon
• Pomegranate (seeds)
  2 tablespoon
• Yaourt
  1 tablespoon
• Jus de citron
  2 tablespoon
• Salt and pepper
  0

Mesures

1. 1

   Soak the bulgur in warm water for 8 hours, then drain and rinse with water.

   480 minutes
2. 2

   Finely chop the meat using a food grinder (attached to a Kenwood mixer).

   Matériel requis:

   🍳

   Food Grinder

   10 minutes
3. 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).

   Matériel requis:

   🍳

   Food Grinder

   10 minutes
4. 4

   Wet your hand with cold water and divide the meat dough into equal-sized balls (the size of a peach).

   5 minutes
5. 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 minutes
6. 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.

   Matériel requis:

   Poêle à frire

   3 minutes
7. 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.

   Matériel requis:

   🍳

   Deep Bowl

   5 minutes
8. 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.

   Matériel requis:

   🍳

   Deep Bowl

   5 minutes
9. 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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Boulgourpour 100g

Énergie342 kcal

Protéines12.29 g

Lipides totaux1.2 g

Glucides75.87 g

Fibres alimentaires4.9 g

Sucres totaux0.4 g

Cannellepour 100g

Énergie247 kcal

Protéines4 g

Lipides totaux1.2 g

Glucides81 g

Fibres alimentaires53 g

Sucres totaux2.2 g

Poivre noir moulupour 100g

Énergie251 kcal

Protéines10.95 g

Lipides totaux3.26 g

Glucides64.81 g

Fibres alimentaires26.2 g

Sucres totaux0.64 g

Selpour 100g

Cendres100 g

Épices mélangéespour 100g

Énergie350 kcal

Protéines10 g

Lipides totaux15 g

Glucides60 g

Fibres alimentaires20 g

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

Yaourtpour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.5 g

Glucides4 g

Sucres totaux4 g

Graisses saturées2.2 g

Cholestérol10 mg

Jus de citronpour 100g

Énergie20 kcal

Protéines0.1 g

Glucides5 g

Sucres totaux1 g

Eau94 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques