Ingrédients
- Ground beef, fine1 kilogram
- White rice, washed and soaked in water for two hours2 cup
Poivre noir0
Sel0- Ground beef, coarse0.5 kilogram
- Onion, chopped1 piece
Huile Végétale3 tablespoon- Almonds2 tablespoon
- Raisins (Sultana)2 tablespoon
- White rice, washed and drained0.3 cup
- Turnip, peeled and chopped0.5 kilogram
- Swiss chard, washed and chopped0.5 kilogram
- Tomato, chopped1 piece
Concentré de tomate2 tablespoon- Onion, chopped2 piece
Margarine2 tablespoon- Beef broth cubes, liquid4 cube
Jus de citron2 tablespoon
Mesures
- 1
To prepare the filling: Sauté the chopped onion in oil until soft.
5 minutesMatériel requis:
Poêle à frire - 2
Add the ground beef and cook for 10 minutes, then add the almonds and raisins. Stir the filling, then remove from heat and let it cool.
10 minutes - 3
To prepare the kibbeh: Drain the rice well and let it dry completely.
5 minutes - 4
Grind the dry rice using a blender until it becomes fine.
5 minutesMatériel requis:🍳Electric Blender - 5
Add the meat, black pepper, and salt, and grind the mixture until it becomes cohesive and sticky.
5 minutes - 6
Take a small piece of the mixture the size of an egg and form it into a ball, making a dent in the center with your finger, then expand it by pinching and pressing it in your palm.
5 minutes - 7
Then fill it with about two teaspoons of the filling and close the sides to form an oval-shaped ball.
5 minutes - 8
Repeat the process with the remaining amount of kibbeh dough.
5 minutes - 9
To prepare the sauce: Grind the washed and drained rice in the electric blender until it becomes fine.
5 minutesMatériel requis:🍳Electric Blender - 10
Heat the vegetable ghee in a pot and add the turnip, Swiss chard, and onion. Leave the mixture on the heat for 10 minutes, then add the fine rice, tomato, and tomato paste.
10 minutesMatériel requis:
Marmite - 11
Dissolve the four broth cubes in two liters of water in a pot, add the mixture to it, and leave it on the heat until it turns into a thick sauce.
10 minutes - 12
Place the stuffed kibbeh discs in the sauce and cook for a few minutes, then pour in the lemon juice and leave the pot on the heat, making sure to cover it until the kibbeh is cooked for about an hour.
60 minutes
Faits nutritionnels
Poivre noirpour 100gSelpour 100gHuile Végétalepour 100gConcentré de tomatepour 100gMargarinepour 100gJus de citronpour 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.