Zutaten
- Fine wheat bulgur1 kilogram
Salz0- Onion, large, finely chopped2 pieces
- Ground beef, coarse0.5 kilogram
Gewürze0
Schwarzer Pfeffer0
Pflanzenöl2 tablespoons- Onion, finely chopped1 piece
- Pflanzenöl1 tablespoon
- Chard, chopped (leaves and stems)0.5 kilogram
- Tomato, chopped1 piece
Rote Paprika0
Tomatenmark1 tablespoon- Dried mint, chopped1 teaspoon
- Salz0
Schritte
- 1
Wash the bulgur and then drain it well from the water, add salt and let it rest for an hour.
60 MinBenötigte Werkzeuge:
Rührschüssel - 2
Knead the bulgur by hand or with a blender until it becomes a cohesive dough that can be shaped into kibbeh.
5 MinBenötigte Werkzeuge:
Mixer - 3
To prepare the filling: Fry the onion in oil, then add the meat, spices, black pepper, and salt, and stir for 5 minutes, then remove from heat.
5 MinBenötigte Werkzeuge:
Bratpfanne - 4
Cut the bulgur dough into pieces the size of walnuts. Use your finger to make an indentation in the center of each piece and roll it in your hand while indenting until the dough becomes thin, then fill it with the filling and close the edges to form an oval shape.
10 Min - 5
To prepare the sauce: Fry the onion in oil until browned, then add the chopped chard leaves and stems, tomatoes, tomato paste, red pepper, and salt with 3 cups of water and bring the mixture to a boil.
10 MinBenötigte Werkzeuge:Bratpfanne - 6
Add the kibbeh discs and a little water and boil for 15 minutes.
15 Min - 7
Before serving, add the dried mint.
1 Min
Nährwertangaben
Salzpro 100gGewürzepro 100gSchwarzer Pfefferpro 100gPflanzenölpro 100gPflanzenölpro 100gRote Paprikapro 100gTomatenmarkpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.