Bulgur Kibbeh

Omar Al-KhatibCocinero

Ingredientes

• ½ kilogram of minced meat, without fat, boiled
  0.5 kilogram
• 1 onion
  1 piece
• 1 bunch of parsley or a bunch of celery
  1 bunch
• Raisins to taste
  0
• Almonds to taste
  0
• 2 tablespoons of vegetable oil
  2 tablespoons
• 2 teaspoons of curry
  2 teaspoons
• 1 teaspoon of turmeric
  1 teaspoon
• Salt and black pepper to taste
  0
• 2 cups of bulgur
  2 cups
• 2 cups of water
  2 cups
• 1 egg
  1 piece
• Sal
  0

Pasos

1. 1

   To make the filling, finely chop the onion and fry it in oil until it softens, then gradually add the meat while ensuring the heat is medium. Add salt and spices and stir the mixture well, then lower the heat, cover, and let it sit for 3 minutes before removing from heat.

   Herramientas necesarias:

   Sartén

   Tazón para mezclar

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2. 2

   To prepare the almonds, boil the almonds with their skins until they just start to boil, peel them by hand after they cool, cut them lengthwise into halves, and fry them in a tablespoon of oil until golden, then add to the meat.

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3. 3

   To make the bulgur dough, wash the bulgur and add water, boil until the water evaporates, lower the heat under the pot until it cooks, then remove from heat and let it cool. Add salt and the egg, and grind using a meat grinder.

   Herramientas necesarias:

   Picadora de carne

   recipe.minutes
4. 4

   Knead the dough by hand, stuff it with the meat, and shape it into a cone or round shape as desired.

   recipe.minutes
5. 5

   Fry the bulgur kibbeh in deep hot oil until its color changes, then serve.

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas