Malzemeler
İnce bulgur3 cup
Sığır eti500 gram
Soğan1 piece
Tuz1 teaspoon
Biber1 teaspoon
Karışık baharatlar1 teaspoon
Kaba kıyılmış et500 gram- Finely chopped onion2 piece
Sumak3 tablespoon
Kimyon1 tablespoon- Roasted pine nuts0.5 cup
Zeytinyağı4 tablespoon- Corn oil, for frying5 cup
- Cold water1 cup
- Ice cubes1 cup
Adımlar
- 1
Wash the bulgur well and then soak it for an hour.
60 dk - 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 dkGerekli Aletler:
Tencere - 3
Add the sumac, cumin, and pine nuts to the meat and stir well.
5 dk - 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 dkGerekli Aletler:
Kıyma makinesi - 5
In a deep bowl, place the cold water and ice cubes.
5 dk - 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 dk - 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 dkGerekli Aletler:
Tava
Besin Değerleri
İnce bulgur100g içinSığır eti100g içinSoğan100g içinTuz100g içinBiber100g içinKarışık baharatlar100g içinKaba kıyılmış et100g içinSumak100g içinKimyon100g içinZeytinyağı100g için* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.