Ingredientes
Bulgur fino500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Ralladura de limón1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Sal1 teaspoon
Páprika0.5 teaspoon
Agua1 cup
Harina blanca2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Aceite de oliva2 tablespoons
Mantequilla1 tablespoon- Pine nuts100 grams
- Salt and black pepper0
Pasos
- 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.
recipe.minutesHerramientas necesarias:
Olla - 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.
recipe.minutesHerramientas necesarias:🍳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.
recipe.minutesHerramientas necesarias:Olla - 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.
recipe.minutesHerramientas necesarias:Olla - 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.
recipe.minutesHerramientas necesarias:
Sartén
Datos nutricionales
Bulgur finopor 100gRalladura de limónpor 100gSalpor 100gPáprikapor 100gAguapor 100gHarina blancapor 100gAceite de olivapor 100gMantequillapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.