Sestavine
Fini bulgur3 cup
Goveje meso500 gram
Čebula1 piece
Sol1 teaspoon
Poper1 teaspoon
Mešanica začimbov1 teaspoon
Grobo mleto meso500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Kumin1 tablespoon- Roasted pine nuts0.5 cup
Oljčno olje4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Koraki
- 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 minPotrebni pripomočki:
Lonček - 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 minPotrebni pripomočki:
Mlin za meso - 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 minPotrebni pripomočki:
Ponev
Dejstva o hranilni vrednosti
Fini bulgurna 100gGoveje mesona 100gČebulana 100gSolna 100gPoperna 100gMešanica začimbovna 100gGrobo mleto mesona 100gSumakna 100gKuminna 100gOljčno oljena 100g* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.