Sastojci
Fini bulgur3 cup
Goveđe meso500 gram
Luk1 piece
Sol1 teaspoon
Paprika1 teaspoon
Mješavina začina1 teaspoon
Grubo mljeveno meso500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Kumin1 tablespoon- Roasted pine nuts0.5 cup
Maslinovo ulje4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Koraci
- 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 minPotreban pribor:
Lonac - 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 minPotreban pribor:
Mlin za meso - 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 minPotreban pribor:
Tiganj
Nutritivne činjenice
Fini bulgurna 100gGoveđe mesona 100gLukna 100gSolna 100gPaprikana 100gMješavina začinana 100gGrubo mljeveno mesona 100gSumakna 100gKuminna 100gMaslinovo uljena 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.