מרכיבים
בשר בקר טחון500 grams- Fine bulgur, brown, soaked in warm water for 5 minutes and well drained2 cups
- Large potato, well boiled and peeled1 piece
- Large onion, finely chopped1 piece
פפר שחור1 teaspoon
קימל1 teaspoon
מלח1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- קימל1 teaspoon
- פפר שחור1 teaspoon
- מלח1 teaspoon
- Hot sauce (harissa)1 teaspoon
- Roasted pine nuts30 grams
צעדים
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 דקותכלים נדרשים:
מטחנת בשר - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
5 דקות - 3
Place the mixture in the meat grinder and grind once until it becomes a homogeneous mixture.
5 דקותכלים נדרשים:מטחנת בשר - 4
Prepare the kibbeh filling by placing the ground lamb in a pot over medium heat without oil, stirring and breaking it up until the water from the meat evaporates.
5 דקותכלים נדרשים:
סיר - 5
Add the onion, salt, black pepper, harissa, and cumin, and stir until the meat is cooked. Add the roasted pine nuts to the mixture and let it cool slightly before using it for stuffing.
5 דקות - 6
Form the kibbeh by shaping it with your hands to the desired size. You can also use a kibbeh maker, wetting your hands with a mixture of water, starch, and ice from time to time. Place a portion of the filling inside and close it.
5 דקות - 7
Once you finish making the kibbeh, place it on a tray and put it in the freezer for an hour to firm up slightly before freezing.
60 דקותכלים נדרשים:🍳Freezer - 8
Remove the tray from the freezer and arrange the kibbeh in a container, separating the layers with plastic wrap, and return it to the freezer for use when needed.
5 דקות - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
5 דקותכלים נדרשים:
מחבת
עובדות תזונה
בשר בקר טחוןper 100gפפר שחורper 100gקימלper 100gמלחper 100gקימלper 100gפפר שחורper 100gמלחper 100g* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.