Ingredjenti
- Ground meat, lean and boiled0.5 kilogram
Bżar1 piece- Bunch of parsley or bunch of celery1 bunch
- Raisins to taste0
- Almonds to taste0
Żejt vegetali2 tablespoons
Kari2 teaspoons
Kurkuma1 teaspoon- Salt and black pepper to taste0
Bulgur2 cups
Ilma2 cups
Bajda1 piece
Salt0
Passi
- 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.
recipe.minutesGħodda meħtieġa:
Pan
Sikkina - 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.
recipe.minutesGħodda meħtieġa:Pan
Kazzola - 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.
recipe.minutesGħodda meħtieġa:Kazzola🍳Electric Grinder - 4
Knead the dough by hand, stuff it with the meat, and shape it into a cone or round shape as desired.
recipe.minutes - 5
Fry the bulgur kibbeh in deep hot oil until its color changes, then serve.
recipe.minutesGħodda meħtieġa:Pan
Fatti tan-Nutrizzjoni
Bżargħal kull 100gŻejt vegetaligħal kull 100gKarigħal kull 100gKurkumagħal kull 100gBulgurgħal kull 100gIlmagħal kull 100gBajdagħal kull 100gSaltgħal 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.