Zutaten
- Ground beef (sirloin)0.5 kilogram
- Fine bulgur, extra2 cup
- Corn flour or semolina0.5 cup
- Large onion1 piece
Olivenöl2 tablespoon
Salz1 teaspoon
Kreuzkümmel1 teaspoon
Gemischte Gewürze1 teaspoon- Paprika, hot or mild, or chili powder0.5 teaspoon
Schwarzer Pfeffer0.5 teaspoon
Zimt1 teaspoon- Sumac (optional)0.3 teaspoon
- Brown sugar (optional)1 tablespoon
- Nuts for garnish0
- Olivenöl1 tablespoon
- Small egg1 piece
- Tomato paste or tomato sauce1 teaspoon
- Yogurt served on the side (optional) or salad or raw vegetables0
Schritte
- 1
Soak the bulgur and wheat cream in warm water for 15 minutes, then drain the water.
15 MinBenötigte Werkzeuge:
Rührschüssel - 2
Cut the onion into four pieces and place it in a food processor, then run the processor until the onion is finely chopped. Add the meat and spices and run the processor again until the meat becomes paste-like. Add the bulgur mixture in two or three batches and mix well. Transfer the kibbeh to a bowl.
10 MinBenötigte Werkzeuge:
Mixer - 3
Shape the kibbeh by flattening a large ball into a round disc with a diameter of 20 cm, and place the disc on a baking sheet lined with oiled aluminum foil. Mix the egg, oil, and tomato sauce and brush the mixture over the kibbeh disc. Cut the kibbeh and place pistachios and almonds on each square.
10 MinBenötigte Werkzeuge:
Backblech - 4
Bake in the oven at 204 degrees Celsius for 20 minutes. Serve with yogurt or salad.
20 Min
Nährwertangaben
Olivenölpro 100gSalzpro 100gKreuzkümmelpro 100gGemischte Gewürzepro 100gSchwarzer Pfefferpro 100gZimtpro 100gOlivenölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.