Sastojci
Mljeveno goveđe meso500 grams- Fine bulgur, soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
Crni papar1 teaspoon
Kumin1 teaspoon
Sol1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- Hot sauce (harissa)1 teaspoon
- Roasted pine nuts30 grams
Koraci
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 minPotreban pribor:
Mlin za meso - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
5 minPotreban pribor:🍳Bowl - 3
Place the mixture in the meat grinder and grind it once until it becomes a homogeneous mixture.
5 minPotreban pribor:Mlin za meso - 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 minPotreban pribor:
Lonac - 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 min - 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 min - 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 min - 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 min - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
10 minPotreban pribor:
Tiganj
Nutritivne činjenice
Mljeveno goveđe mesona 100gCrni paparna 100gKuminna 100gSolna 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.