Ingrédients
Boulgour1 cup- Semolina or Cracked Wheat1 cup
Épices mélangées1 tablespoon
Curcuma1 tablespoon
Sel1 tablespoon- Water for kneading0
Viande de boeuf hachée0.5 kilogram- Large Onion, Chopped2 pieces
Persil0.5 bunch
Curry1 tablespoon
Sept épices1 tablespoon- Dried Lime Powder or Sumac0
- Large Onion1 piece
- Curry1 tablespoon
- Sel1 tablespoon
Huile d'olive3 tablespoon- Dried Lime (Black) Pieces0
Mesures
- 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 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:
Marmite - 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 minutes - 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 minutesMatériel requis:Marmite - 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 minutes - 6
For garnish, use chopped parsley leaves and a drizzle of olive oil.
5 minutes
Faits nutritionnels
Boulgourpour 100gÉpices mélangéespour 100gCurcumapour 100gSelpour 100gViande de boeuf hachéepour 100gPersilpour 100gCurrypour 100gSept épicespour 100gCurrypour 100gSelpour 100gHuile d'olivepour 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.