Ingrediënten
Gehakt rundvlees500 grams- Fine bulgur, soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
Zwarte peper1 teaspoon
Komijn1 teaspoon
Zout1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- Hot sauce (harissa)1 teaspoon
- Roasted pine nuts30 grams
Stappen
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
recipe.minutesBenodigde hulpmiddelen:
Vleesmolen - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
recipe.minutesBenodigde hulpmiddelen:🍳Bowl - 3
Place the mixture in the meat grinder and grind it once until it becomes a homogeneous mixture.
recipe.minutesBenodigde hulpmiddelen:Vleesmolen - 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.
recipe.minutesBenodigde hulpmiddelen:
Pan - 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.
recipe.minutes - 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.
recipe.minutes - 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.
recipe.minutes - 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.
recipe.minutes - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
recipe.minutesBenodigde hulpmiddelen:
Koekenpan
Voedingsfeiten
Gehakt rundvleesper 100gZwarte peperper 100gKomijnper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.