Përbërësit
Bulgur i imët3 cup
Mish viçi500 gram
Qepë1 piece
Kripë1 teaspoon
Piper1 teaspoon
Erëza të përziera1 teaspoon
Mish i grirë i trashë500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Kumini1 tablespoon- Roasted pine nuts0.5 cup
Vaj ulliri4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Hapat
- 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 minPajisjet e duhura:
Tenxhere - 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 minPajisjet e duhura:
Grirës mishi - 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 minPajisjet e duhura:
Tigan
Fakte të të ushqyerit
Bulgur i imëtpër 100gMish viçipër 100gQepëpër 100gKripëpër 100gPiperpër 100gErëza të përzierapër 100gMish i grirë i trashëpër 100gSumakpër 100gKuminipër 100gVaj ulliripër 100g* Informacionet ushqyese janë të përafërta dhe llogaritja e tyre mund të ndikohet nga lloji i përbërësit dhe metodat e kultivimit, ruajtjes dhe gatimit.