Ingrédients
Boulgour fin0.5 kilogram
Viande hachée0.3 kilogram- Salt and black pepper to taste0
- Ground meat for stuffing0.3 kilogram
- Walnuts, chopped into small pieces1 cup
Oignon1 piece
Yaourt1 kilogram
Maïzena2 tablespoons
Eau0
Mesures
- 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 minutesMatériel requis:🍳Food Processor
Bol de mélange - 2
Fry the meat and onion in a little oil, add the walnuts, and season with salt and pepper.
10 minutesMatériel requis:
Marmite - 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 minutes - 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 minutes - 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 minutesMatériel requis:Marmite
Faits nutritionnels
Boulgour finpour 100gViande hachéepour 100gOignonpour 100gYaourtpour 100gMaïzenapour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.