Ingredienti
Bulgur fine3 cup
Carne di manzo500 gram
Cipolla1 piece
Sale1 teaspoon
Pepe1 teaspoon
Spezie miste1 teaspoon
Carne macinata grossa500 gram- Finely chopped onion2 piece
Sumac3 tablespoon
Cumino1 tablespoon- Roasted pine nuts0.5 cup
Olio d'oliva4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Passi
- 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Macchina per macinare la carne - 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 minUtensili necessari:
Padella
Fatti nutrizionali
Bulgur fineper 100gCarne di manzoper 100gCipollaper 100gSaleper 100gPepeper 100gSpezie misteper 100gCarne macinata grossaper 100gSumacper 100gCuminoper 100gOlio d'olivaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.