Kibbeh Cups and Boats

Layla Al-RashidChef

Ingredjenti

• Bulgur
  1 cup
• Boneless lamb or beef, chopped
  0.5 kilogram
• Large onion, chopped
  1 piece
• Kanella
  1 teaspoon
• Pepper iswed mgħaffeġ
  0.5 teaspoon
• Ground nutmeg
  0.5 teaspoon
• Salt
  1 teaspoon
• Speċijiet miksija
  1 teaspoon
• Vegetable oil for frying
  0
• Green olives, pitted
  0.5 cup
• Large tomato, chopped
  1 piece
• Medium onion, chopped
  1 piece
• Żejt tal-oliva
  4 tablespoon
• Pomegranate (seeds)
  2 tablespoon
• Jogurt
  1 tablespoon
• Ġuħ ta' lewż
  2 tablespoon
• Salt and pepper
  0

Passi

1. 1

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

   480 min
2. 2

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

   Għodda meħtieġa:

   🍳

   Food Grinder

   10 min
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).

   Għodda meħtieġa:

   🍳

   Food Grinder

   10 min
4. 4

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

   5 min
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 min
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.

   Għodda meħtieġa:

   Pan

   3 min
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.

   Għodda meħtieġa:

   🍳

   Deep Bowl

   5 min
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.

   Għodda meħtieġa:

   🍳

   Deep Bowl

   5 min
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 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Bulgurgħal kull 100g

Enerġija342 kcal

Proteini12.29 g

Xaħam Totali1.2 g

Karboidrati75.87 g

Fibri Dietetiċi4.9 g

Zokkor Totali0.4 g

Kanellagħal kull 100g

Enerġija247 kcal

Proteini4 g

Xaħam Totali1.2 g

Karboidrati81 g

Fibri Dietetiċi53 g

Zokkor Totali2.2 g

Pepper iswed mgħaffeġgħal kull 100g

Enerġija251 kcal

Proteini10.95 g

Xaħam Totali3.26 g

Karboidrati64.81 g

Fibri Dietetiċi26.2 g

Zokkor Totali0.64 g

Saltgħal kull 100g

Irmied100 g

Speċijiet miksijagħal kull 100g

Enerġija350 kcal

Proteini10 g

Xaħam Totali15 g

Karboidrati60 g

Fibri Dietetiċi20 g

Żejt tal-olivagħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Jogurtgħal kull 100g

Enerġija61 kcal

Proteini3.3 g

Xaħam Totali3.5 g

Karboidrati4 g

Zokkor Totali4 g

Xaħam Saturat2.2 g

Kolesterol10 mg

Ġuħ ta' lewżgħal kull 100g

Enerġija20 kcal

Proteini0.1 g

Karboidrati5 g

Zokkor Totali1 g

Ilma94 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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