Zutaten
Feiner Bulgur0.5 kilogram
Mehl1.5 cup- Boiled and mashed potatoes0.5 kilogram
- Mint, finely chopped0.5 bunch
Getrocknete Minze1 tablespoon- Fresh coriander, finely chopped0.5 bunch
- Parsley, finely chopped0.5 bunch
- Large onion, grated1 piece
Kreuzkümmel2 tablespoons
Getrocknete Koriander1 teaspoon
Salz0- Ground chili pepper0 pinch
- Large onions, sliced3 pieces
- Raisins5 tablespoons
- Walnuts, coarsely chopped5 tablespoons
Granatapfelmelasse2 tablespoons
Pflanzenöl2 tablespoons- Vegetable oil, for greasing the tray and kibbeh3 tablespoons
Schritte
- 1
To prepare the kibbeh filling, heat 2 tablespoons of oil and add the onion, sauté until softened, then remove and add the remaining filling ingredients.
5 MinBenötigte Werkzeuge:
Bratpfanne - 2
To prepare the kibbeh dough, wash the bulgur several times, then drain and rub it with your hands for 5 minutes or until it holds together.
5 MinBenötigte Werkzeuge:🍳Bowl - 3
Add the remaining ingredients to the bulgur and mix well, moistening your hands with a little water to achieve a cohesive kibbeh dough.
5 Min - 4
Divide the dough into kibbeh balls, about 33 pieces, then hollow out the balls like regular kibbeh and fill with a little of the filling, then close and arrange in a greased tray.
5 Min - 5
Brush the kibbeh discs with oil, then bake in a hot oven for about 30 minutes or until cooked through.
30 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Feiner Bulgurpro 100gMehlpro 100gGetrocknete Minzepro 100gKreuzkümmelpro 100gGetrocknete Korianderpro 100gSalzpro 100gGranatapfelmelassepro 100gPflanzenölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.