مواد تشکیل دهنده
گوشت چرخ کرده گاو500 grams- Fine bulgur, brown soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
فلفل سیاه1 teaspoon
زیره1 teaspoon
نمک1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- زیره1 teaspoon
- فلفل سیاه1 teaspoon
- نمک1 teaspoon
- Hot sauce (harissa)1 teaspoon
- Pine nuts, toasted30 grams
مراحل
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 دقیقهابزارهای مورد نیاز:
چرخ گوشت - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
5 دقیقه - 3
Place the mixture in the meat grinder and grind it once until it becomes a homogeneous mixture.
5 دقیقهابزارهای مورد نیاز:چرخ گوشت - 4
Prepare the kibbeh filling by placing the ground meat in a pot over medium heat without oil, stirring and breaking it up until the meat's water evaporates.
5 دقیقهابزارهای مورد نیاز:
قابلمه - 5
Add the onion, salt, black pepper, harissa, and cumin, and stir until the meat is cooked. Add the toasted pine nuts to the mixture and let it cool slightly before using it for stuffing.
5 دقیقه - 6
To shape the kibbeh, roll it by hand 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.
5 دقیقه - 7
Once you finish shaping the kibbeh, place it on a tray and put it in the freezer for an hour to firm up slightly before freezing.
60 دقیقهابزارهای مورد نیاز:🍳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 later use.
5 دقیقه - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
5 دقیقهابزارهای مورد نیاز:
تابه
حقایق تغذیه
گوشت چرخ کرده گاوper 100gفلفل سیاهper 100gزیرهper 100gنمکper 100gزیرهper 100gفلفل سیاهper 100gنمکper 100g* اطلاعات تغذیهای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.