Lebanese Fried Kibbeh

خلود الحماميChef

Ingredients

• Meat, for kibbeh, crushed
  0.5 kilogram
• Fine bulgur, washed and drained
  0.5 kilogram
• Medium onion
  1 piece
• Salt to taste
  0
• Pepper
  1 teaspoon
• Cumin
  1 teaspoon
• Basil or sweet basil
  1 teaspoon
• Minced meat
  0.5 kilogram
• Large onion
  4 pieces
• Pine nuts
  2 tablespoons
• Oil
  2 tablespoons
• Oil
  2.5 cups
• A pinch of salt
  0
• A pinch of cinnamon
  0

Steps

1. 1

   To make the filling, in a pan over heat, heat two tablespoons of oil, sauté the onion until it wilts, add the pine nuts and stir, then add the meat and let the mixture cook.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Add salt and cinnamon over the meat, stir well, then remove the pan from the heat and let the mixture cool slightly.

   2 min
3. 3

   To make the kibbeh, wash the bulgur with water and drain it well.

   3 min
4. 4

   Finely chop the onion and then grind it with the basil, add the meat and spices to the onion, and knead well by hand to combine the mixture.

   Required Tools:

   Mixing Bowl

   5 min
5. 5

   Shape balls from the kibbeh dough, stuff them with the meat filling, and form discs.

   5 min
6. 6

   In a large frying pan, heat the oil, place the stuffed kibbeh discs and fry until cooked.

   Required Tools:

   Frying Pan

   5 min
7. 7

   Remove the stuffed kibbeh discs from the oil, place them on a plate, and serve hot.

   2 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Oilper 100g

Energy884 kcal

Total Fat100 g

Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags