Bulgur Kibbeh

Omar Al-KhatibChef

Ingrediënten

• 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
• Zout
  0

Stappen

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.

   Benodigde hulpmiddelen:

   Koekenpan

   Mengkom

   recipe.minutes
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.

   recipe.minutes
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.

   Benodigde hulpmiddelen:

   Vleesmolen

   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

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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