Ingredients
- Ground beef (sirloin)0.5 kilogram
- Fine bulgur, extra2 cup
- Corn flour or semolina0.5 cup
- Large onion1 piece
Olive oil2 tablespoon
Salt1 teaspoon
Cumin1 teaspoon
Mixed Spices1 teaspoon- Paprika, hot or mild, or chili powder0.5 teaspoon
Black Pepper0.5 teaspoon
Cinnamon1 teaspoon- Sumac (optional)0.3 teaspoon
- Brown sugar (optional)1 tablespoon
- Nuts for garnish0
- Olive oil1 tablespoon
- Small egg1 piece
- Tomato paste or tomato sauce1 teaspoon
- Yogurt served on the side (optional) or salad or raw vegetables0
Steps
- 1
Soak the bulgur and wheat cream in warm water for 15 minutes, then drain the water.
15 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:
Blender - 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 minRequired Tools:
Baking Sheet - 4
Bake in the oven at 204 degrees Celsius for 20 minutes. Serve with yogurt or salad.
20 min
Nutrition Facts
Olive oilper 100gSaltper 100gCuminper 100gMixed Spicesper 100gBlack Pepperper 100gCinnamonper 100gOlive oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.