Ingrédients
Boulgour fin500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Zeste de citron1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Sel1 teaspoon
Paprika0.5 teaspoon
Eau1 cup
Farine blanche2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Huile d'olive2 tablespoons
Beurre1 tablespoon- Pine nuts100 grams
- Salt and black pepper0
Mesures
- 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 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:🍳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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Boulgour finpour 100gZeste de citronpour 100gSelpour 100gPaprikapour 100gEaupour 100gFarine blanchepour 100gHuile d'olivepour 100gBeurrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.