Ingredienser
Fint bulgur500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Citronzest1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Salt1 teaspoon
Paprika0.5 teaspoon
Vand1 cup
Hvedemel2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Olivenolie2 tablespoons
Smør1 tablespoon- Pine nuts100 grams
- Salt and black pepper0
Trin
- 1
To prepare the kibbeh dough, soak the bulgur in a pot with half a cup of water and let it sit for a few minutes.
5 minNødvendigt udstyr:
Kedel - 2
Place the bulgur in the kibbeh machine, add the flour, onion, salt, and pepper, and mix for one minute until combined. Add the paprika, basil, and marjoram, and grind for 5 minutes.
6 minNødvendigt udstyr:🍳Kibbeh machine - 3
Place the mixture in a pot and add the meat, then knead the dough well to combine everything. You can add a little water if the dough is cracking. Place the dough in the refrigerator until the filling is prepared.
5 minNødvendigt udstyr:Kedel - 4
To prepare the filling, in a pot over heat, add the olive oil, butter, and onion, and stir until softened. Then add the minced meat and stir, then let it cook. Add the toasted pine nuts and let it cool.
10 minNødvendigt udstyr:Kedel - 5
Shape the kibbeh into discs as usual and fill with about a tablespoon. Repeat the process until the quantity is finished. Then fry in hot oil until golden brown.
10 minNødvendigt udstyr:
Stegepande
Ernæringsfakta
Fint bulgurpr. 100gCitronzestpr. 100gSaltpr. 100gPaprikapr. 100gVandpr. 100gHvedemelpr. 100gOlivenoliepr. 100gSmørpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.