مواد تشکیل دهنده
گوشت چرخ کرده250 grams- Fine wheat bulgur3 cups
برگول1.5 cups- Medium onion1 piece
- Clove of garlic1 clove
ادویهجات1 teaspoon
نمک0- Green onion, finely chopped4 pieces
- Raisins0.5 cup
- Parsley bunch, chopped0.5 bunch
شوید1 tablespoon
گشنیز خشک1 tablespoon
فلفل سیاه0.5 teaspoon
آب مرغ2 cups- Onion, finely chopped1 piece
- Crushed garlic clove1 clove
- Tomato, finely chopped1 piece
پوره گوجهفرنگی2 tablespoons- Loomi (dried black lime)1 piece
- Fresh coriander, chopped0.3 bunch
روغن1 tablespoon
مراحل
- 1
To prepare the filling, mix all the ingredients well and set aside until the kibbeh is ready for stuffing.
5 دقیقهابزارهای مورد نیاز:🍳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 دقیقهابزارهای مورد نیاز:
مخلوطکن - 3
Add the meat, onion, garlic, spices, and salt, then grind until the mixture becomes like dough.
5 دقیقه - 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 دقیقه - 5
Place the stuffed kibbeh balls in a tray in the refrigerator (cooler) and they are ready for cooking.
5 دقیقه - 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 دقیقهابزارهای مورد نیاز:
قابلمه - 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 دقیقه - 8
Serve hot.
حقایق تغذیه
گوشت چرخ کردهper 100gبرگولper 100gادویهجاتper 100gنمکper 100gشویدper 100gگشنیز خشکper 100gفلفل سیاهper 100gآب مرغper 100gپوره گوجهفرنگیper 100gروغنper 100g* اطلاعات تغذیهای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.