Ingredjenti
Bulgur1 cup- Semolina or Cracked Wheat1 cup
Speċijiet miksija1 tablespoon
Kurkuma1 tablespoon
Salt1 tablespoon- Water for kneading0
Laħam ta' bovini mqassam0.5 kilogram- Large Onion, Chopped2 pieces
Parsill0.5 bunch
Kari1 tablespoon
Sebgħa speċijiet1 tablespoon- Dried Lime Powder or Sumac0
- Large Onion1 piece
- Kari1 tablespoon
- Salt1 tablespoon
Żejt tal-oliva3 tablespoon- Dried Lime (Black) Pieces0
Passi
- 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.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.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.
recipe.minutesGħodda meħtieġa:Kazzola - 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.
recipe.minutes - 6
For garnish, use chopped parsley leaves and a drizzle of olive oil.
recipe.minutes
Fatti tan-Nutrizzjoni
Bulgurgħal kull 100gSpeċijiet miksijagħal kull 100gKurkumagħal kull 100gSaltgħal kull 100gLaħam ta' bovini mqassamgħal kull 100gParsillgħal kull 100gKarigħal kull 100gSebgħa speċijietgħal kull 100gKarigħal kull 100gSaltgħal kull 100gŻejt tal-olivagħal 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.