المكونات
لحم بقري مفروم500 grams- Fine bulgur, soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
بهار أسود1 teaspoon
كمون1 teaspoon
ملح1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- Hot sauce (harissa)1 teaspoon
- Roasted pine nuts30 grams
الخطوات
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 دقيقةالأدوات اللازمة:
مفرمة لحم - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
5 دقيقةالأدوات اللازمة:🍳Bowl - 3
Place the mixture in the meat grinder and grind it once until it becomes a homogeneous mixture.
5 دقيقةالأدوات اللازمة:مفرمة لحم - 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 moisture evaporates.
5 دقيقةالأدوات اللازمة:
قدر - 5
Add the onion, salt, black pepper, harissa, and cumin, stir until the meat is cooked, then add the roasted pine nuts to the mixture and let it cool slightly before using it for stuffing.
5 دقيقة - 6
Shape the kibbeh by rolling it in your hands to the desired size, and you can also use a kibbeh maker while occasionally wetting your hands with a mixture of water, starch, and ice. Place a portion of the filling inside and seal it.
10 دقيقة - 7
Once you finish shaping the kibbeh, place it on a tray and put it in the freezer for one hour to firm up slightly before freezing.
60 دقيقة - 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 later use.
5 دقيقة - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
10 دقيقةالأدوات اللازمة:
مقلاة
الحقائق الغذائية
لحم بقري مفروملكل 100غبهار أسودلكل 100غكمونلكل 100غملحلكل 100غ* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ