Ingrédients
- Minced meat, fine and red0.8 kilogram
- Bulgur, well washed and soaked0.5 kilogram
- One large onion1 piece
- Garlic clove, minced3 clove
Thym5 gram
Cannelle moulue5 gram
Cumin moulu5 gram
Sel5 gram- Minced meat for stuffing0.5 kilogram
- Two large onions, minced2 piece
Beurre100 gram- Thym5 gram
- Cannelle moulue5 gram
- Cumin moulu5 gram
Poivre noir5 gram
Huile de cuisson1 cup
Mesures
- 1
Squeeze the minced meat by hand to drain its water and mix it with the bulgur in a bowl.
5 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:🍳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 minutesMatériel requis:
Poêle à frire - 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 minutes - 5
Leave the kibbeh pieces in the refrigerator to rest for a while, then fry them in hot oil and enjoy.
5 minutes
Faits nutritionnels
Thympour 100gCannelle mouluepour 100gCumin moulupour 100gSelpour 100gBeurrepour 100gThympour 100gCannelle mouluepour 100gCumin moulupour 100gPoivre noirpour 100gHuile de cuissonpour 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.