Ingredientes
- Fine wheat bulgur1 kilogram
Sal0- Onion, large, finely chopped2 pieces
- Ground beef, coarse0.5 kilogram
Especias0
Pimienta negra0
Aceite vegetal2 tablespoons- Onion, finely chopped1 piece
- Aceite vegetal1 tablespoon
- Chard, chopped (leaves and stems)0.5 kilogram
- Tomato, chopped1 piece
Pimiento Rojo0
Pasta de tomate1 tablespoon- Dried mint, chopped1 teaspoon
- Sal0
Pasos
- 1
Wash the bulgur and then drain it well from the water, add salt and let it rest for an hour.
recipe.minutesHerramientas necesarias:
Tazón para mezclar - 2
Knead the bulgur by hand or with a blender until it becomes a cohesive dough that can be shaped into kibbeh.
recipe.minutesHerramientas necesarias:
Batidora - 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.
recipe.minutesHerramientas necesarias:
Sartén - 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.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:Sartén - 6
Add the kibbeh discs and a little water and boil for 15 minutes.
recipe.minutes - 7
Before serving, add the dried mint.
recipe.minutes
Datos nutricionales
Salpor 100gEspeciaspor 100gPimienta negrapor 100gAceite vegetalpor 100gAceite vegetalpor 100gPimiento Rojopor 100gPasta de tomatepor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.