Zutaten
- Minced meat, fine and red0.8 kilogram
- Bulgur, well washed and soaked0.5 kilogram
- One large onion1 piece
- Garlic clove, minced3 clove
Thymian5 gram
Gemahlener Zimt5 gram
Gemahlener Kreuzkümmel5 gram
Salz5 gram- Minced meat for stuffing0.5 kilogram
- Two large onions, minced2 piece
Butter100 gram- Thymian5 gram
- Gemahlener Zimt5 gram
- Gemahlener Kreuzkümmel5 gram
Schwarzer Pfeffer5 gram
Speiseöl1 cup
Schritte
- 1
Squeeze the minced meat by hand to drain its water and mix it with the bulgur in a bowl.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
In the kibbeh maker or grinder, grind the meat mixture with the bulgur, onion, spices, and garlic until the mixture is very smooth and well combined.
10 MinBenötigte Werkzeuge:🍳Meat Grinder - 3
To prepare the stuffing, place the butter in a frying pan over heat and add a spoonful of oil to prevent burning. Add the onion and sauté until it softens, then add the minced meat and stir well, leaving the mixture on the heat until the meat is cooked. Season the stuffing with spices to taste.
10 MinBenötigte Werkzeuge:
Bratpfanne - 4
Take a piece the size of a walnut from the meat and bulgur mixture, shape it like a cup, fill it with the stuffing, and seal it in an egg shape. Repeat the process until the mixture is finished.
10 Min - 5
Leave the kibbeh pieces in the refrigerator to rest for a while, then fry them in hot oil and enjoy.
5 Min
Nährwertangaben
Thymianpro 100gGemahlener Zimtpro 100gGemahlener Kreuzkümmelpro 100gSalzpro 100gButterpro 100gThymianpro 100gGemahlener Zimtpro 100gGemahlener Kreuzkümmelpro 100gSchwarzer Pfefferpro 100gSpeiseölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.