Ingrediënten
Fijne bulgur3 cup
Rundvlees500 gram
Ui1 piece
Zout1 teaspoon
Peper1 teaspoon
Gemengde specerijen1 teaspoon
Grof gemalen vlees500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Komijn1 tablespoon- Roasted pine nuts0.5 cup
Olijfolie4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Stappen
- 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.minutesBenodigde hulpmiddelen:
Pan - 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.minutesBenodigde hulpmiddelen:
Vleesmolen - 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.minutesBenodigde hulpmiddelen:
Koekenpan
Voedingsfeiten
Fijne bulgurper 100gRundvleesper 100gUiper 100gZoutper 100gPeperper 100gGemengde specerijenper 100gGrof gemalen vleesper 100gSumakper 100gKomijnper 100gOlijfolieper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.