Ingredientes
Bulgur fino3 cup
Carne de vaca500 gram
Cebola1 piece
Sal1 teaspoon
Pimenta1 teaspoon
Especiarias mistas1 teaspoon
Carne moída grossa500 gram- Finely chopped onion2 piece
Sumagre3 tablespoon
Cominho1 tablespoon- Roasted pine nuts0.5 cup
Azeite4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Passos
- 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:
Moedor de carne - 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.minutesUtensílios necessários:
Frigideira
Fatos nutricionais
Bulgur finopor 100gCarne de vacapor 100gCebolapor 100gSalpor 100gPimentapor 100gEspeciarias mistaspor 100gCarne moída grossapor 100gSumagrepor 100gCominhopor 100gAzeitepor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.