Ingredientes
- Fine wheat bulgur1 kilogram
Sal0- Onion, large, finely chopped2 pieces
- Ground beef, coarse0.5 kilogram
Especiarias0
Pimenta preta0
Óleo vegetal2 tablespoons- Onion, finely chopped1 piece
- Óleo vegetal1 tablespoon
- Chard, chopped (leaves and stems)0.5 kilogram
- Tomato, chopped1 piece
Pimenta Vermelha0
Extrato de tomate1 tablespoon- Dried mint, chopped1 teaspoon
- Sal0
Passos
- 1
Wash the bulgur and then drain it well from the water, add salt and let it rest for an hour.
recipe.minutesUtensílios necessários:
Tigela de mistura - 2
Knead the bulgur by hand or with a blender until it becomes a cohesive dough that can be shaped into kibbeh.
recipe.minutesUtensílios necessários:
Liquidificador - 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.minutesUtensílios necessários:
Frigideira - 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.minutesUtensílios necessários:Frigideira - 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
Fatos nutricionais
Salpor 100gEspeciariaspor 100gPimenta pretapor 100gÓleo vegetalpor 100gÓleo vegetalpor 100gPimenta Vermelhapor 100gExtrato de tomatepor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.