Ингредиенты
Мелкий булгур3 cup
Говядина500 gram
Лук1 piece
Соль1 teaspoon
Перец1 teaspoon
Смесь специй1 teaspoon
Крупно нарезанное мясо500 gram- Finely chopped onion2 piece
Сумах3 tablespoon
Тмин1 tablespoon- Roasted pine nuts0.5 cup
Оливковое масло4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Шаги
- 1
Wash the bulgur well and then soak it for an hour.
60 мин. - 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 мин.Необходимая посуда:
Кастрюля - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
5 мин. - 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 мин.Необходимая посуда:
Мясорубка - 5
In a deep bowl, place the cold water and ice cubes.
5 мин. - 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 мин. - 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 мин.Необходимая посуда:
Сковорода
Факты о питании
Мелкий булгурна 100 гГовядинана 100 гЛукна 100 гСольна 100 гПерецна 100 гСмесь специйна 100 гКрупно нарезанное мясона 100 гСумахна 100 гТминна 100 гОливковое маслона 100 г* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.