Ingredientes
Bulgur fino0.5 kilogram
Farinha1.5 cup- Boiled and mashed potatoes0.5 kilogram
- Mint, finely chopped0.5 bunch
Hortelã seca1 tablespoon- Fresh coriander, finely chopped0.5 bunch
- Parsley, finely chopped0.5 bunch
- Large onion, grated1 piece
Cominho2 tablespoons
Coentro Seco1 teaspoon
Sal0- Ground chili pepper0 pinch
- Large onions, sliced3 pieces
- Raisins5 tablespoons
- Walnuts, coarsely chopped5 tablespoons
Melaza de romã2 tablespoons
Óleo vegetal2 tablespoons- Vegetable oil, for greasing the tray and kibbeh3 tablespoons
Passos
- 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.minutesUtensílios necessários:
Frigideira - 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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:
Forno
Fatos nutricionais
Bulgur finopor 100gFarinhapor 100gHortelã secapor 100gCominhopor 100gCoentro Secopor 100gSalpor 100gMelaza de romãpor 100gÓleo vegetalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.