Ingrédients
Boulgour fin3 cup
Viande de boeuf500 gram
Oignon1 piece
Sel1 teaspoon
Poivre1 teaspoon
Épices mélangées1 teaspoon
Viande hachée grossière500 gram- Finely chopped onion2 piece
Sumac3 tablespoon
Cumin1 tablespoon- Roasted pine nuts0.5 cup
Huile d'olive4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Mesures
- 1
Wash the bulgur well and then soak it for an hour.
60 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.
20 minutesMatériel requis:
Marmite - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
5 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.
30 minutesMatériel requis:
Hachoir à viande - 5
In a deep bowl, place the cold water and ice cubes.
5 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.
10 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.
10 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Boulgour finpour 100gViande de boeufpour 100gOignonpour 100gSelpour 100gPoivrepour 100gÉpices mélangéespour 100gViande hachée grossièrepour 100gSumacpour 100gCuminpour 100gHuile d'olivepour 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.