Ingredienser
Hakket kød250 grams- Fine wheat bulgur3 cups
Bulgur1.5 cups- Medium onion1 piece
- Clove of garlic1 clove
Krydderier1 teaspoon
Salt0- Green onion, finely chopped4 pieces
- Raisins0.5 cup
- Parsley bunch, chopped0.5 bunch
Dild1 tablespoon
Tørret Koriander1 tablespoon
Sort peber0.5 teaspoon
Kyllingebouillon2 cups- Onion, finely chopped1 piece
- Crushed garlic clove1 clove
- Tomato, finely chopped1 piece
Tomatpasta2 tablespoons- Loomi (dried black lime)1 piece
- Fresh coriander, chopped0.3 bunch
Olie1 tablespoon
Trin
- 1
To prepare the filling, mix all the ingredients well and set aside until the kibbeh is ready for stuffing.
5 minNødvendigt udstyr:🍳Bowl - 2
To prepare the kibbeh, soak the bulgur with the fine wheat for two hours, then drain and grind them well in the blender.
120 minNødvendigt udstyr:
Blender - 3
Add the meat, onion, garlic, spices, and salt, then grind until the mixture becomes like dough.
5 min - 4
Divide the kibbeh dough into balls the size of an egg and stuff each ball with the prepared filling as follows: create a cavity in the center with your finger and roll it in your hand while creating the cavity until the dough becomes thin, then fill it with a tablespoon of filling or more as desired and close the edges to form an oval shape.
10 min - 5
Place the stuffed kibbeh balls in a tray in the refrigerator (cooler) and they are ready for cooking.
5 min - 6
Start preparing the sauce or broth: sauté the onion with garlic in oil, then add the tomato paste and chopped tomatoes and let it sauté a bit on low heat until it starts to boil. Add the chicken broth and let the sauce boil for 20 minutes.
20 minNødvendigt udstyr:
Kedel - 7
After the sauce boils, add the loomi, fresh coriander, and the kibbeh balls one by one and let it simmer for an hour or more until the kibbeh is cooked.
60 min - 8
Serve hot.
Ernæringsfakta
Hakket kødpr. 100gBulgurpr. 100gKrydderierpr. 100gSaltpr. 100gDildpr. 100gTørret Korianderpr. 100gSort peberpr. 100gKyllingebouillonpr. 100gTomatpastapr. 100gOliepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.