Ingrédients
- Fine wheat bulgur1 kilogram
Sel0- Onion, large, finely chopped2 pieces
- Ground beef, coarse0.5 kilogram
Épices0
Poivre noir0
Huile Végétale2 tablespoons- Onion, finely chopped1 piece
- Huile Végétale1 tablespoon
- Chard, chopped (leaves and stems)0.5 kilogram
- Tomato, chopped1 piece
Piment Rouge0
Concentré de tomate1 tablespoon- Dried mint, chopped1 teaspoon
- Sel0
Mesures
- 1
Wash the bulgur and then drain it well from the water, add salt and let it rest for an hour.
60 minutesMatériel requis:
Bol de mélange - 2
Knead the bulgur by hand or with a blender until it becomes a cohesive dough that can be shaped into kibbeh.
5 minutesMatériel requis:
Blender - 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 minutesMatériel requis:
Poêle à frire - 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 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.
10 minutesMatériel requis:Poêle à frire - 6
Add the kibbeh discs and a little water and boil for 15 minutes.
15 minutes - 7
Before serving, add the dried mint.
1 minutes
Faits nutritionnels
Selpour 100gÉpicespour 100gPoivre noirpour 100gHuile Végétalepour 100gHuile Végétalepour 100gPiment Rougepour 100gConcentré de tomatepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.