Ingredientes
Bulgur fino3 cup
Carne de res500 gram
Cebolla1 piece
Sal1 teaspoon
Pimienta1 teaspoon
Especias mixtas1 teaspoon
Carne picada gruesa500 gram- Finely chopped onion2 piece
Sumaq3 tablespoon
Comino1 tablespoon- Roasted pine nuts0.5 cup
Aceite de oliva4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Pasos
- 1
Wash the bulgur well and then soak it for an hour.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:
Olla - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:
Picadora de carne - 5
In a deep bowl, place the cold water and ice cubes.
recipe.minutes - 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.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:
Sartén
Datos nutricionales
Bulgur finopor 100gCarne de respor 100gCebollapor 100gSalpor 100gPimientapor 100gEspecias mixtaspor 100gCarne picada gruesapor 100gSumaqpor 100gCominopor 100gAceite de olivapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.