Ingrédients
- Ground meat, lean and boiled0.5 kilogram
Oignon1 piece- Bunch of parsley or bunch of celery1 bunch
- Raisins to taste0
- Almonds to taste0
Huile Végétale2 tablespoons
Curry2 teaspoons
Curcuma1 teaspoon- Salt and black pepper to taste0
Boulgour2 cups
Eau2 cups
Œuf1 piece
Sel0
Mesures
- 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 minutesMatériel requis:
Poêle à frire
Couteau - 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 minutesMatériel requis:Poêle à frire
Marmite - 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 minutesMatériel requis:Marmite🍳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 minutes - 5
Fry the bulgur kibbeh in deep hot oil until its color changes, then serve.
5 minutesMatériel requis:Poêle à frire
Faits nutritionnels
Oignonpour 100gHuile Végétalepour 100gCurrypour 100gCurcumapour 100gBoulgourpour 100gEaupour 100gŒufpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.