Kibbeh Hila

بلسم بن عبد الكريمShefi i kuzhinës

Përbërësit

• Minced meat
  0.5 kilogram
• Bulgur i imët
  2 cup
• Patate
  0.5 kilogram
• Large onion
  2 piece
• Ghee or oil
  2 tablespoon
• Pine nuts
  0
• Salt, pepper, and mixed spices
  0

Hapat

1. 1

   Boil the potatoes, wash the bulgur, and soak it for a quarter of an hour.

   Pajisjet e duhura:

   Tenxhere

   15 min
2. 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.

   Pajisjet e duhura:

   Mulli

   Enë për përzierje

   10 min
3. 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.

   10 min
4. 4

   Add half of the pine nuts to the meat and reserve the other half for garnish.

   5 min
5. 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.

   Pajisjet e duhura:

   🍳

   Baking dish

   10 min
6. 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.

   5 min
7. 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.

   Pajisjet e duhura:

   Furrë

   30 min

Fakte të të ushqyerit

Vlerat ushqyese të përbërësve (për 100g)

Bulgur i imëtpër 100g

Energjia342 kcal

Proteina12.29 g

Yndyra totale1.2 g

Karbohidrate75.87 g

Fibrat dietetike4.5 g

Sheqernat totale0.4 g

Patatepër 100g

Energjia77 kcal

Proteina2.02 g

Yndyra totale0.1 g

Karbohidrate17.58 g

Fibrat dietetike2.2 g

Sheqernat totale0.82 g

Uji79.25 g

* Informacionet ushqyese janë të përafërta dhe llogaritja e tyre mund të ndikohet nga lloji i përbërësit dhe metodat e kultivimit, ruajtjes dhe gatimit.

Karakteristikat dietetike dhe etiketat