Ingredienser
Bulgur1 cup- Semolina or Cracked Wheat1 cup
Blandede krydder1 tablespoon
Kurkuma1 tablespoon
Salt1 tablespoon- Water for kneading0
Kjøttdeig av storfe0.5 kilogram- Large Onion, Chopped2 pieces
Persille0.5 bunch
Karripulver1 tablespoon
Syv krydder1 tablespoon- Dried Lime Powder or Sumac0
- Large Onion1 piece
- Karripulver1 tablespoon
- Salt1 tablespoon
Olivenolje3 tablespoon- Dried Lime (Black) Pieces0
Trinn
- 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 minNødvendig utstyr:
Blandeskål - 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 minNødvendig utstyr:
Kjele - 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 minNødvendig utstyr:Kjele - 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
Ernæringsfakta
Bulgurper 100gBlandede krydderper 100gKurkumaper 100gSaltper 100gKjøttdeig av storfeper 100gPersilleper 100gKarripulverper 100gSyv krydderper 100gKarripulverper 100gSaltper 100gOlivenoljeper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.