Ingredienser
Kjøttdeig250 grams- Fine wheat bulgur3 cups
Bulgur1.5 cups- Medium onion1 piece
- Clove of garlic1 clove
Krydder1 teaspoon
Salt0- Green onion, finely chopped4 pieces
- Raisins0.5 cup
- Parsley bunch, chopped0.5 bunch
Dill1 tablespoon
Tørket Koriander1 tablespoon
Svart pepper0.5 teaspoon
Kyllingebuljong2 cups- Onion, finely chopped1 piece
- Crushed garlic clove1 clove
- Tomato, finely chopped1 piece
Tomatpuré2 tablespoons- Loomi (dried black lime)1 piece
- Fresh coriander, chopped0.3 bunch
Olje1 tablespoon
Trinn
- 1
To prepare the filling, mix all the ingredients well and set aside until the kibbeh is ready for stuffing.
5 minNødvendig utstyr:🍳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 minNødvendig utstyr:
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 minNødvendig utstyr:
Kjele - 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
Kjøttdeigper 100gBulgurper 100gKrydderper 100gSaltper 100gDillper 100gTørket Korianderper 100gSvart pepperper 100gKyllingebuljongper 100gTomatpuréper 100gOljeper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.