Ingrediente
Carne tocată de vită500 grams- Fine bulgur, brown soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
Piper negru1 teaspoon
Chimen1 teaspoon
Sare1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- Chimen1 teaspoon
- Piper negru1 teaspoon
- Sare1 teaspoon
- Hot sauce (harissa)1 teaspoon
- Pine nuts, toasted30 grams
Pași
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 minUstensile necesare:
Râșniță de carne - 2
Add the onion, potato, salt, black pepper, cumin, and ground beef to the bulgur and knead well with your hands.
5 min - 3
Place the mixture in the meat grinder and grind it once until it becomes a homogeneous mixture.
5 minUstensile necesare:Râșniță de carne - 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 minUstensile necesare:
Oală - 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 min - 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 min - 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 minUstensile necesare:🍳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 min - 9
Fry the kibbeh in deep oil until golden brown and garnish with lettuce, parsley, and lemon.
5 minUstensile necesare:
Tigaie
Date nutriționale
Carne tocată de vităper 100gPiper negruper 100gChimenper 100gSareper 100gChimenper 100gPiper negruper 100gSareper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.