Ingredienser
Fint bulgur3 cup
Nötkött500 gram
Lök1 piece
Salt1 teaspoon
Peppar1 teaspoon
Blandade kryddor1 teaspoon
Grovmalet kött500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Spiskummin1 tablespoon- Roasted pine nuts0.5 cup
Olivolja4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Steg
- 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 minNödvändiga verktyg:
Kastrull - 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 minNödvändiga verktyg:
Köttkvarn - 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 minNödvändiga verktyg:
Stekpanna
Näringsvärde
Fint bulgurper 100gNötköttper 100gLökper 100gSaltper 100gPepparper 100gBlandade kryddorper 100gGrovmalet köttper 100gSumakper 100gSpiskumminper 100gOlivoljaper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.