מרכיבים
בשר טלה טחון0.5 kilogram- Fine bulgur, white, washed and drained2 cup
- Onion, small, grated0.5 piece
מלח0.5 teaspoon
סמולינה0.5 cup- Ground beef, coarse0.5 kilogram
- Onion, finely chopped3 piece
שמן צמחי0.3 cup
פלפל מתוק0.5 teaspoon
קינמון טחון0.5 teaspoon
פפר שחור0.3 teaspoon- Almonds, boiled0.5 cup
- Small raisins0.5 cup
- מלח0.5 teaspoon
צעדים
- 1
To prepare the filling: Sauté the onion in oil until it becomes soft.
5 דקותכלים נדרשים:
מחבת - 2
Mix the remaining filling ingredients in a bowl and add the sautéed onion on top.
5 דקותכלים נדרשים:
קערת ערבוב - 3
Mix the ingredients again and let the filling cool.
5 דקות - 4
To prepare the kibbeh: Mix the kibbeh ingredients and knead until the mixture becomes soft. You can add some water if the mixture becomes sticky or too adhesive.
5 דקות - 5
Place a sheet of plastic wrap on the table and put a handful of kibbeh dough in the center, then cover it with another sheet of plastic wrap to prevent sticking.
5 דקותכלים נדרשים:🍳Plastic Wrap - 6
Roll out the kibbeh with a rolling pin into a circle. You can use a pot lid or a round plate about 15 cm in diameter to make the kibbeh perfectly round.
5 דקותכלים נדרשים:🍳Rolling Pin - 7
Remove the plastic wrap and place some filling in the center of the kibbeh circle, leaving some space at the edges.
5 דקות - 8
Make another circle of kibbeh of the same size and place it over the filling layer, sealing the edges.
5 דקות - 9
Cover the kibbeh with a sheet of plastic wrap and gently roll the rolling pin over it again to stick the layers together.
5 דקות - 10
Boil some water and salt in a pot (wider than the kibbeh circles) and boil the kibbeh in it for about 15 minutes.
15 דקותכלים נדרשים:🍳Pot - 11
Remove the kibbeh discs from the heat and drain the water before serving.
5 דקות - 12
Repeat this process with the remaining kibbeh dough.
5 דקות
עובדות תזונה
בשר טלה טחוןper 100gמלחper 100gסמולינהper 100gשמן צמחיper 100gפלפל מתוקper 100gקינמון טחוןper 100gפפר שחורper 100gמלחper 100g* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.