Ingredjenti
- Minced meat0.5 kilogram
Bulgur fin2 cup
Patata0.5 kilogram- Large onion2 piece
- Ghee or oil2 tablespoon
- Pine nuts0
- Salt, pepper, and mixed spices0
Passi
- 1
Boil the potatoes, wash the bulgur, and soak it for a quarter of an hour.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Mash the potatoes and crush them with the pestle along with the bulgur until they are well combined. If it's dry, add a little water, about a quarter or half a tea cup, and don't forget to add the mentioned spices.
recipe.minutesGħodda meħtieġa:
Pestle
Bowl tal-ħawt - 3
Fry the pine nuts and remove them from the oil or ghee. Sauté the onion in the same oil and add the meat and spices, and if you like, add curry.
recipe.minutes - 4
Add half of the pine nuts to the meat and reserve the other half for garnish.
recipe.minutes - 5
Spread half of the kibbeh (potato and bulgur) in a baking dish and flatten it well. Add the filling on top, leaving the oil from the filling aside, and spread it over the entire kibbeh. Place the remaining kibbeh over the meat and cover it well.
recipe.minutesGħodda meħtieġa:🍳Baking dish - 6
Garnish with the remaining pine nuts and cut it. Pour the filling oil over it; if there is no excess oil from the filling, add a spoonful of oil or ghee.
recipe.minutes - 7
Place it in the oven, set to heat from the bottom only for half an hour, then switch to top heat and turn off the bottom until it browns on top. Serve and enjoy.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gPatatagħal 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.