Ingredjenti
- Fine wheat bulgur1 kilogram
Salt0- Onion, large, finely chopped2 pieces
- Ground beef, coarse0.5 kilogram
Speċijiet0
Bżar iswed0
Żejt vegetali2 tablespoons- Onion, finely chopped1 piece
- Żejt vegetali1 tablespoon
- Chard, chopped (leaves and stems)0.5 kilogram
- Tomato, chopped1 piece
Peprina Aħmar0
Pasta tat-tadam1 tablespoon- Dried mint, chopped1 teaspoon
- Salt0
Passi
- 1
Wash the bulgur and then drain it well from the water, add salt and let it rest for an hour.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 2
Knead the bulgur by hand or with a blender until it becomes a cohesive dough that can be shaped into kibbeh.
recipe.minutesGħodda meħtieġa:
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.
recipe.minutesGħodda meħtieġa:
Pan - 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.minutesGħodda meħtieġa:Pan - 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
Fatti tan-Nutrizzjoni
Saltgħal kull 100gSpeċijietgħal kull 100gBżar iswedgħal kull 100gŻejt vegetaligħal kull 100gŻejt vegetaligħal kull 100gPeprina Aħmargħal kull 100gPasta tat-tadamgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.