Ingredienti
Bulgur fine500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Scorza di limone1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Sale1 teaspoon
Paprika0.5 teaspoon
Acqua1 cup
Farina bianca2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Olio d'oliva2 tablespoons
Burro1 tablespoon- Pine nuts100 grams
- Salt and black pepper0
Passi
- 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:🍳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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:
Padella
Fatti nutrizionali
Bulgur fineper 100gScorza di limoneper 100gSaleper 100gPaprikaper 100gAcquaper 100gFarina biancaper 100gOlio d'olivaper 100gBurroper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.