Përbërësit
Mish i grirë viçi500 grams- Fine bulgur, brown soaked in warm water2 cups
- Large potato, boiled and peeled1 piece
- Large onion, finely chopped1 piece
Piper i zi1 teaspoon
Kumini1 teaspoon
Kripë1 teaspoon- Lean ground lamb500 grams
- Medium onion, chopped1 piece
- Kumini1 teaspoon
- Piper i zi1 teaspoon
- Kripë1 teaspoon
- Hot sauce (harissa)1 teaspoon
- Pine nuts, toasted30 grams
Hapat
- 1
Prepare the kibbeh mixture by grinding the soaked and drained bulgur in the meat grinder.
5 minPajisjet e duhura:
Grirës mishi - 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 minPajisjet e duhura:Grirës mishi - 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 minPajisjet e duhura:
Tenxhere - 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 minPajisjet e duhura:🍳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 minPajisjet e duhura:
Tigan
Fakte të të ushqyerit
Mish i grirë viçipër 100gPiper i zipër 100gKuminipër 100gKripëpër 100gKuminipër 100gPiper i zipër 100gKripëpër 100g* Informacionet ushqyese janë të përafërta dhe llogaritja e tyre mund të ndikohet nga lloji i përbërësit dhe metodat e kultivimit, ruajtjes dhe gatimit.