Zutaten
- Ground meat, lean and boiled0.5 kilogram
Zwiebel1 piece- Bunch of parsley or bunch of celery1 bunch
- Raisins to taste0
- Almonds to taste0
Pflanzenöl2 tablespoons
Curry2 teaspoons
Kurkuma1 teaspoon- Salt and black pepper to taste0
Bulgur2 cups
Wasser2 cups
Ei1 piece
Salz0
Schritte
- 1
To make the filling, finely chop the onion and fry it in oil until it softens, then gradually add the meat while keeping the heat 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.
3 MinBenötigte Werkzeuge:
Bratpfanne
Messer - 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.
5 MinBenötigte Werkzeuge:Bratpfanne
Topf - 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 in an electric grinder.
10 MinBenötigte Werkzeuge:Topf🍳Electric Grinder - 4
Knead the dough by hand, stuff it with the meat, and shape it into a cone or round shape as desired.
5 Min - 5
Fry the bulgur kibbeh in deep hot oil until its color changes, then serve.
5 MinBenötigte Werkzeuge:Bratpfanne
Nährwertangaben
Zwiebelpro 100gPflanzenölpro 100gCurrypro 100gKurkumapro 100gBulgurpro 100gWasserpro 100gEipro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.