Ingredienti
- Ground beef (sirloin)0.5 kilogram
- Fine bulgur, extra2 cup
- Corn flour or semolina0.5 cup
- Large onion1 piece
Olio d'oliva2 tablespoon
Sale1 teaspoon
Cumino1 teaspoon
Spezie miste1 teaspoon- Paprika, hot or mild, or chili powder0.5 teaspoon
Pepe nero0.5 teaspoon
Cannella1 teaspoon- Sumac (optional)0.3 teaspoon
- Brown sugar (optional)1 tablespoon
- Nuts for garnish0
- Olio d'oliva1 tablespoon
- Small egg1 piece
- Tomato paste or tomato sauce1 teaspoon
- Yogurt served on the side (optional) or salad or raw vegetables0
Passi
- 1
Soak the bulgur and wheat cream in warm water for 15 minutes, then drain the water.
15 minUtensili necessari:
Ciotola per mescolare - 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 minUtensili necessari:
Frullatore - 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 minUtensili necessari:
Teglia da forno - 4
Bake in the oven at 204 degrees Celsius for 20 minutes. Serve with yogurt or salad.
20 min
Fatti nutrizionali
Olio d'olivaper 100gSaleper 100gCuminoper 100gSpezie misteper 100gPepe neroper 100gCannellaper 100gOlio d'olivaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.