Ingredientes
Bulgur fino500 grams- Meat, kibbeh meat400 grams
- Small onion2 pieces
Raspas de limão1 tablespoon- Basil, ground1 teaspoon
- Marjoram, finely chopped1 teaspoon
Sal1 teaspoon
Páprica0.5 teaspoon
Água1 cup
Farinha branca2 tablespoons- Finely minced meat300 grams
- Large onion, finely chopped3 pieces
Azeite2 tablespoons
Manteiga1 tablespoon- Pine nuts100 grams
- Salt and black pepper0
Passos
- 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:🍳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.minutesUtensílios necessários:Panela - 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.minutesUtensílios necessários:Panela - 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.minutesUtensílios necessários:
Frigideira
Fatos nutricionais
Bulgur finopor 100gRaspas de limãopor 100gSalpor 100gPápricapor 100gÁguapor 100gFarinha brancapor 100gAzeitepor 100gManteigapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.