Ingredienser
Fint bulgur3 cup
Storfe500 gram
Løk1 piece
Salt1 teaspoon
Pepper1 teaspoon
Blandede krydder1 teaspoon
Grovt hakket kjøtt500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Kumin1 tablespoon- Roasted pine nuts0.5 cup
Olivenolje4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Trinn
- 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 minNødvendig utstyr:
Kjele - 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 minNødvendig utstyr:
Kjøttkvern - 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 minNødvendig utstyr:
Stekepanne
Ernæringsfakta
Fint bulgurper 100gStorfeper 100gLøkper 100gSaltper 100gPepperper 100gBlandede krydderper 100gGrovt hakket kjøttper 100gSumakper 100gKuminper 100gOlivenoljeper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.