Zutaten
Bulgur1 cup- Semolina or Cracked Wheat1 cup
Gemischte Gewürze1 tablespoon
Kurkuma1 tablespoon
Salz1 tablespoon- Water for kneading0
Rinderhackfleisch0.5 kilogram- Large Onion, Chopped2 pieces
Petersilie0.5 bunch
Curry1 tablespoon
Sieben Gewürze1 tablespoon- Dried Lime Powder or Sumac0
- Large Onion1 piece
- Curry1 tablespoon
- Salz1 tablespoon
Olivenöl3 tablespoon- Dried Lime (Black) Pieces0
Schritte
- 1
Mix the bulgur, cracked wheat, spices, and salt, then cover with water and let it sit for half an hour. Stir the mixture by hand and add water until the dough becomes somewhat soft, then grind it finely in a meat grinder and set aside.
30 MinBenötigte Werkzeuge:
Rührschüssel - 2
To make the filling, in a pot over heat, sauté the onion, then add the meat and stir until the water evaporates. Add salt, spices, and parsley, and let it cool.
10 MinBenötigte Werkzeuge:
Topf - 3
Take a small amount of dough the size of a walnut, flatten it with your wet hands, fill it with the meat mixture, and set aside.
5 Min - 4
To make the sauce, sauté the chopped onion and add four cups of water, spices, and salt. Once it boils, add four pieces of kibbeh to the pot at once, and they are done when they float on the water.
10 MinBenötigte Werkzeuge:Topf - 5
Repeat the process for all the kibbeh pieces you prepared, ensuring that you only add the kibbeh to the water after it has boiled again.
5 Min - 6
For garnish, use chopped parsley leaves and a drizzle of olive oil.
5 Min
Nährwertangaben
Bulgurpro 100gGemischte Gewürzepro 100gKurkumapro 100gSalzpro 100gRinderhackfleischpro 100gPetersiliepro 100gCurrypro 100gSieben Gewürzepro 100gCurrypro 100gSalzpro 100gOlivenölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.