Ingrédients
- Ground beef (sirloin)0.5 kilogram
- Fine bulgur, extra2 cup
- Corn flour or semolina0.5 cup
- Large onion1 piece
Huile d'olive2 tablespoon
Sel1 teaspoon
Cumin1 teaspoon
Épices mélangées1 teaspoon- Paprika, hot or mild, or chili powder0.5 teaspoon
Poivre noir0.5 teaspoon
Cannelle1 teaspoon- Sumac (optional)0.3 teaspoon
- Brown sugar (optional)1 tablespoon
- Nuts for garnish0
- Huile d'olive1 tablespoon
- Small egg1 piece
- Tomato paste or tomato sauce1 teaspoon
- Yogurt served on the side (optional) or salad or raw vegetables0
Mesures
- 1
Soak the bulgur and wheat cream in warm water for 15 minutes, then drain the water.
15 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:
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 minutesMatériel requis:
Plaque de cuisson - 4
Bake in the oven at 204 degrees Celsius for 20 minutes. Serve with yogurt or salad.
20 minutes
Faits nutritionnels
Huile d'olivepour 100gSelpour 100gCuminpour 100gÉpices mélangéespour 100gPoivre noirpour 100gCannellepour 100gHuile d'olivepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.