Sastojci
- Ground meat, lean and boiled0.5 kilogram
Luk1 piece- Bunch of parsley or bunch of celery1 bunch
- Raisins to taste0
- Almonds to taste0
Biljno ulje2 tablespoons
Kari2 teaspoons
Kurkum1 teaspoon- Salt and black pepper to taste0
Bulgur2 cups
Voda2 cups
Jaje1 piece
Sol0
Koraci
- 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 minPotreban pribor:
Tiganj
Nož - 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 minPotreban pribor:Tiganj
Lonac - 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 minPotreban pribor:Lonac🍳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 minPotreban pribor:Tiganj
Nutritivne činjenice
Lukna 100gBiljno uljena 100gKarina 100gKurkumna 100gBulgurna 100gVodana 100gJajena 100gSolna 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.