Zutaten
Feiner Bulgur0.5 kilogram
Hackfleisch0.3 kilogram- Salt and black pepper to taste0
- Ground meat for stuffing0.3 kilogram
- Walnuts, chopped into small pieces1 cup
Zwiebel1 piece
Joghurt1 kilogram
Maisstärke2 tablespoons
Wasser0
Schritte
- 1
Wash the bulgur and drain it, then soak it in water for 30 minutes. Grind it in a food processor using the finest blade, then add the meat. Knead the dough by hand and season with salt and pepper.
30 MinBenötigte Werkzeuge:🍳Food Processor
Rührschüssel - 2
Fry the meat and onion in a little oil, add the walnuts, and season with salt and pepper.
10 MinBenötigte Werkzeuge:
Topf - 3
Take a small piece of the dough, roll it into a ball, then make a hole in the center with your finger and flatten it slightly. Stuff it with the filling and close it gently.
10 Min - 4
Repeat the process for the remaining dough. Once finished, make about 4-5 holes in each piece with a thin wooden stick to allow the yogurt to enter during cooking.
10 Min - 5
To prepare the yogurt, mix it with cornstarch, then place it on the stove while stirring continuously (add a little salt for seasoning). Once it boils, add the kibbeh pieces and let them simmer over medium heat. Pour into a wide dish.
10 MinBenötigte Werkzeuge:Topf
Nährwertangaben
Feiner Bulgurpro 100gHackfleischpro 100gZwiebelpro 100gJoghurtpro 100gMaisstärkepro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.