Ingredjenti
- Meat, for kibbeh, crushed0.5 kilogram
- Fine bulgur, washed and drained0.5 kilogram
- Medium onion1 piece
- Salt to taste0
Peper1 teaspoon
Kummin1 teaspoon- Basil or sweet basil1 teaspoon
- Minced meat0.5 kilogram
- Large onion4 pieces
- Pine nuts2 tablespoons
Żejt2 tablespoons- Żejt2.5 cups
- A pinch of salt0
- A pinch of cinnamon0
Passi
- 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.
recipe.minutesGħodda meħtieġa:
Pan - 2
Add salt and cinnamon over the meat, stir well, then remove the pan from the heat and let the mixture cool slightly.
recipe.minutes - 3
To make the kibbeh, wash the bulgur with water and drain it well.
recipe.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.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 5
Shape balls from the kibbeh dough, stuff them with the meat filling, and form discs.
recipe.minutes - 6
In a large frying pan, heat the oil, place the stuffed kibbeh discs and fry until cooked.
recipe.minutesGħodda meħtieġa:Pan - 7
Remove the stuffed kibbeh discs from the oil, place them on a plate, and serve hot.
recipe.minutes
Fatti tan-Nutrizzjoni
Pepergħal kull 100gKummingħal kull 100gŻejtgħal kull 100gŻejtgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.