Ingredjenti
Bulgur fin3 cup
Laħam tal-baqar500 gram
Bżar1 piece
Salt1 teaspoon
Peper1 teaspoon
Speċijiet miksija1 teaspoon
Laħam mqadded gross500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Kummin1 tablespoon- Roasted pine nuts0.5 cup
Żejt tal-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.
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.minutesGħodda meħtieġa:
Kazzola - 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.minutesGħodda meħtieġa:
Mitran tal-laħam - 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.minutesGħodda meħtieġa:
Pan
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gLaħam tal-baqargħal kull 100gBżargħal kull 100gSaltgħal kull 100gPepergħal kull 100gSpeċijiet miksijagħal kull 100gLaħam mqadded grossgħal kull 100gSumakgħal kull 100gKummingħal kull 100gŻejt tal-olivagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.