Ingredientes
Bulgur1 cup- Semolina or Cracked Wheat1 cup
Especiarias mistas1 tablespoon
Cúrcuma1 tablespoon
Sal1 tablespoon- Water for kneading0
Carne moída de vaca0.5 kilogram- Large Onion, Chopped2 pieces
Salsa0.5 bunch
Curry1 tablespoon
Sete especiarias1 tablespoon- Dried Lime Powder or Sumac0
- Large Onion1 piece
- Curry1 tablespoon
- Sal1 tablespoon
Azeite3 tablespoon- Dried Lime (Black) Pieces0
Passos
- 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.minutesUtensílios necessários:
Tigela de mistura - 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:Panela - 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
Fatos nutricionais
Bulgurpor 100gEspeciarias mistaspor 100gCúrcumapor 100gSalpor 100gCarne moída de vacapor 100gSalsapor 100gCurrypor 100gSete especiariaspor 100gCurrypor 100gSalpor 100gAzeitepor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.