Ingredjenti
Bulgur fin0.5 kilogram
Farina1.5 cup- Boiled and mashed potatoes0.5 kilogram
- Mint, finely chopped0.5 bunch
Menta mitfugħa1 tablespoon- Fresh coriander, finely chopped0.5 bunch
- Parsley, finely chopped0.5 bunch
- Large onion, grated1 piece
Kummin2 tablespoons
Koriandru Mrobbat1 teaspoon
Salt0- Ground chili pepper0 pinch
- Large onions, sliced3 pieces
- Raisins5 tablespoons
- Walnuts, coarsely chopped5 tablespoons
Melassa tal-granat2 tablespoons
Żejt vegetali2 tablespoons- Vegetable oil, for greasing the tray and kibbeh3 tablespoons
Passi
- 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.
recipe.minutesGħodda meħtieġa:
Pan - 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.
recipe.minutesGħodda meħtieġa:🍳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.
recipe.minutes - 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.
recipe.minutes - 5
Brush the kibbeh discs with oil, then bake in a hot oven for about 30 minutes or until cooked through.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gFarinagħal kull 100gMenta mitfugħagħal kull 100gKummingħal kull 100gKoriandru Mrobbatgħal kull 100gSaltgħal kull 100gMelassa tal-granatgħal kull 100gŻejt vegetaligħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.