Ingredienti
- Fine wheat bulgur1 kilogram
Sale0- Onion, large, finely chopped2 pieces
- Ground beef, coarse0.5 kilogram
Spezie0
Pepe nero0
Olio vegetale2 tablespoons- Onion, finely chopped1 piece
- Olio vegetale1 tablespoon
- Chard, chopped (leaves and stems)0.5 kilogram
- Tomato, chopped1 piece
Peperone Rosso0
Concentrato di pomodoro1 tablespoon- Dried mint, chopped1 teaspoon
- Sale0
Passi
- 1
Wash the bulgur and then drain it well from the water, add salt and let it rest for an hour.
60 minUtensili necessari:
Ciotola per mescolare - 2
Knead the bulgur by hand or with a blender until it becomes a cohesive dough that can be shaped into kibbeh.
5 minUtensili necessari:
Frullatore - 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 minUtensili necessari:
Padella - 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 minUtensili necessari:Padella - 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
Fatti nutrizionali
Saleper 100gSpezieper 100gPepe neroper 100gOlio vegetaleper 100gOlio vegetaleper 100gPeperone Rossoper 100gConcentrato di pomodoroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.