מרכיבים
בשר טחון250 grams- Fine wheat bulgur3 cups
בורגול1.5 cups- Medium onion1 piece
- Clove of garlic1 clove
תבלינים1 teaspoon
מלח0- Green onion, finely chopped4 pieces
- Raisins0.5 cup
- Parsley bunch, chopped0.5 bunch
שמיר1 tablespoon
כוסברה מיובשת1 tablespoon
פפר שחור0.5 teaspoon
ציר עוף2 cups- Onion, finely chopped1 piece
- Crushed garlic clove1 clove
- Tomato, finely chopped1 piece
רסק עגבניות2 tablespoons- Loomi (dried black lime)1 piece
- Fresh coriander, chopped0.3 bunch
שמן1 tablespoon
צעדים
- 1
To prepare the filling, mix all the ingredients well and set aside until the kibbeh is ready for stuffing.
5 דקותכלים נדרשים:🍳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 דקותכלים נדרשים:
בלנדר - 3
Add the meat, onion, garlic, spices, and salt, then grind until the mixture becomes like dough.
5 דקות - 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 דקות - 5
Place the stuffed kibbeh balls in a tray in the refrigerator (cooler) and they are ready for cooking.
5 דקות - 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 דקותכלים נדרשים:
סיר - 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 דקות - 8
Serve hot.
עובדות תזונה
בשר טחוןper 100gבורגולper 100gתבליניםper 100gמלחper 100gשמירper 100gכוסברה מיובשתper 100gפפר שחורper 100gציר עוףper 100gרסק עגבניותper 100gשמןper 100g* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.