Ingrediente
Bulgur fin3 cup
Carne de vită500 gram
Ceapă1 piece
Sare1 teaspoon
Piper1 teaspoon
Condimente mixte1 teaspoon
Carne tocată grosier500 gram- Finely chopped onion2 piece
Sumac3 tablespoon
Chimen1 tablespoon- Roasted pine nuts0.5 cup
Ulei de măsline4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Pași
- 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 minUstensile necesare:
Oală - 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 minUstensile necesare:
Râșniță de 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 minUstensile necesare:
Tigaie
Date nutriționale
Bulgur finper 100gCarne de vităper 100gCeapăper 100gSareper 100gPiperper 100gCondimente mixteper 100gCarne tocată grosierper 100gSumacper 100gChimenper 100gUlei de măslineper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.