المكونات
برغل أسمر ناعم3 cup
لحم البقر500 gram
بصل1 piece
ملح1 teaspoon
فلفل1 teaspoon
بهارات مشكلة1 teaspoon
لحم مفروم خشن500 gram- Finely chopped onion2 piece
سماق3 tablespoon
كمون1 tablespoon- Roasted pine nuts0.5 cup
زيت الزيتون4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
الخطوات
- 1
Wash the bulgur well and then soak it for an hour.
60 دقيقة - 2
To prepare the filling, in a pot over heat, place the meat and stir well, then add the onion, cover, and let it cook for five minutes. Then add the oil and stir well for 15 minutes or until the meat is cooked. Add salt and pepper, then set aside to cool.
20 دقيقةالأدوات اللازمة:
قدر - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
5 دقيقة - 4
Prepare the meat grinder and set it to the small circle. Grind the bulgur, onion, and meat, and repeat the process twice until the mixture is cohesive. Place it in a bowl, cover with a plastic bag, and refrigerate for half an hour until the mixture firms up.
30 دقيقةالأدوات اللازمة:
مفرمة لحم - 5
In a deep bowl, place the cold water and ice cubes.
5 دقيقة - 6
Form balls from the kibbeh mixture and wet your hands with cold water while shaping them. Hollow out the ball, place the filling with a spoon, close the kibbeh, wet your hands with cold water, and shape it into a kibbeh disc. Repeat with the remaining mixture.
10 دقيقة - 7
In a non-stick frying pan, heat a generous amount of oil over high heat. Fry the kibbeh discs and then place them on paper towels to absorb the oil.
10 دقيقةالأدوات اللازمة:
مقلاة
الحقائق الغذائية
برغل أسمر ناعملكل 100غلحم البقرلكل 100غبصللكل 100غملحلكل 100غفلفللكل 100غبهارات مشكلةلكل 100غلحم مفروم خشنلكل 100غسماقلكل 100غكمونلكل 100غزيت الزيتونلكل 100غ* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ