Ingrédients
- Meat, for kibbeh, crushed0.5 kilogram
- Fine bulgur, washed and drained0.5 kilogram
- Medium onion1 piece
- Salt to taste0
Poivre1 teaspoon
Cumin1 teaspoon- Basil or sweet basil1 teaspoon
- Minced meat0.5 kilogram
- Large onion4 pieces
- Pine nuts2 tablespoons
Huile2 tablespoons- Huile2.5 cups
- A pinch of salt0
- A pinch of cinnamon0
Mesures
- 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.
5 minutesMatériel requis:
Poêle à frire - 2
Add salt and cinnamon over the meat, stir well, then remove the pan from the heat and let the mixture cool slightly.
2 minutes - 3
To make the kibbeh, wash the bulgur with water and drain it well.
3 minutes - 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.
5 minutesMatériel requis:
Bol de mélange - 5
Shape balls from the kibbeh dough, stuff them with the meat filling, and form discs.
5 minutes - 6
In a large frying pan, heat the oil, place the stuffed kibbeh discs and fry until cooked.
5 minutesMatériel requis:Poêle à frire - 7
Remove the stuffed kibbeh discs from the oil, place them on a plate, and serve hot.
2 minutes
Faits nutritionnels
Poivrepour 100gCuminpour 100gHuilepour 100gHuilepour 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.