Ingredjenti
- Ground beef (sirloin)0.5 kilogram
- Fine bulgur, extra2 cup
- Corn flour or semolina0.5 cup
- Large onion1 piece
Żejt tal-oliva2 tablespoon
Salt1 teaspoon
Kummin1 teaspoon
Speċijiet miksija1 teaspoon- Paprika, hot or mild, or chili powder0.5 teaspoon
Bżar iswed0.5 teaspoon
Kanella1 teaspoon- Sumac (optional)0.3 teaspoon
- Brown sugar (optional)1 tablespoon
- Nuts for garnish0
- Żejt tal-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.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 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.
recipe.minutesGħodda meħtieġa:
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.
recipe.minutesGħodda meħtieġa:
Tegħlija tal-forn - 4
Bake in the oven at 204 degrees Celsius for 20 minutes. Serve with yogurt or salad.
recipe.minutes
Fatti tan-Nutrizzjoni
Żejt tal-olivagħal kull 100gSaltgħal kull 100gKummingħal kull 100gSpeċijiet miksijagħal kull 100gBżar iswedgħal kull 100gKanellagħal kull 100gŻejt tal-olivagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.