Zutaten
Feiner Bulgur500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Zitronenschale1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Salz1 teaspoon
Paprika0.5 teaspoon
Wasser1 cup
Weißmehl2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Olivenöl2 tablespoons
Butter1 tablespoon- Pine nuts100 grams
- Salt and black pepper0
Schritte
- 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 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:Topf - 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 MinBenötigte Werkzeuge:Topf - 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 MinBenötigte Werkzeuge:
Bratpfanne
Nährwertangaben
Feiner Bulgurpro 100gZitronenschalepro 100gSalzpro 100gPaprikapro 100gWasserpro 100gWeißmehlpro 100gOlivenölpro 100gButterpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.