Zutaten
Feiner Bulgur3 cup
Rindfleisch500 gram
Zwiebel1 piece
Salz1 teaspoon
Pfeffer1 teaspoon
Gemischte Gewürze1 teaspoon
Grobes Hackfleisch500 gram- Finely chopped onion2 piece
Sumach3 tablespoon
Kreuzkümmel1 tablespoon- Roasted pine nuts0.5 cup
Olivenöl4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Schritte
- 1
Wash the bulgur well and then soak it for an hour.
60 Min - 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 MinBenötigte Werkzeuge:
Topf - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
5 Min - 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 MinBenötigte Werkzeuge:
Fleischwolf - 5
In a deep bowl, place the cold water and ice cubes.
5 Min - 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 Min - 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 MinBenötigte Werkzeuge:
Bratpfanne
Nährwertangaben
Feiner Bulgurpro 100gRindfleischpro 100gZwiebelpro 100gSalzpro 100gPfefferpro 100gGemischte Gewürzepro 100gGrobes Hackfleischpro 100gSumachpro 100gKreuzkümmelpro 100gOlivenölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.