Ingredjenti
Bulgur fin500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Zest ta' lemun1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Salt1 teaspoon
Paprika0.5 teaspoon
Ilma1 cup
Farina bajda2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Żejt tal-oliva2 tablespoons
Butir1 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.minutesGħodda meħtieġa:🍳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.minutesGħodda meħtieġa:Kazzola - 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.minutesGħodda meħtieġa:Kazzola - 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.minutesGħodda meħtieġa:
Pan
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gZest ta' lemungħal kull 100gSaltgħal kull 100gPaprikagħal kull 100gIlmagħal kull 100gFarina bajdagħal kull 100gŻejt tal-olivagħal kull 100gButirgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.