Kibbeh Bil Kashk

Siham Al-MansouriChef

Ingredients

• Meat, cooked or 2 cups of meatballs or 8 stuffed kibbeh balls
  0.5 kilogram
• Kashk
  1.5 cup
• Cabbage, chopped
  2 cup
• Water
  4 cup
• Cloves of garlic
  6 clove
• Salt
  1 teaspoon
• Olive oil as needed
  0

Steps

1. 1

   Cut the cabbage lengthwise, peel the garlic cloves. If using cooked meat, fry the meat and add 4 cups of water and let it cook for a short time until done.

   Required Tools:

   Knife

   Pot

   15 min
2. 2

   Heat olive oil in a pot and add the chopped cabbage and garlic cloves. Fry for 15 minutes until the cabbage wilts.

   Required Tools:

   Pot

   15 min
3. 3

   Add the meat, meat broth, and kashk and let the mixture simmer for 15 minutes, stirring occasionally. Taste and adjust the spices. Serve hot.

   Required Tools:

   Pot

   15 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Kashkper 100g

Energy150 kcal

Protein12 g

Total Fat5 g

Carbohydrate20 g

Total Sugars5 g

Waterper 100g

Water100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags