Ingredienser
Fint bulgur500 grams
Løg1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Løg500 grams
- Pine nuts0.5 cup
Merian1 tablespoon
Spidskommen1 teaspoon
Peber1 pinch
Muskatnød0.3 teaspoon
Blandede krydderier1 teaspoon
Sumak3 tablespoons
Peberpasta1 teaspoon
Trin
- 1
Soak the bulgur in cold water for five minutes, drain and grind with the lean meat in a meat grinder three times, add marjoram, pepper paste, cumin, and salt to the dough, then let the dough rest for an hour in the refrigerator.
5 minNødvendigt udstyr:🍳Meat grinder
Blandeskål - 2
To prepare the filling, chop the onion into cubes and place it in a pot with half a cup of oil, let it wilt, then add the meat and stir until the color changes, fry for ten minutes.
10 minNødvendigt udstyr:
Kedel - 3
Add to the meat the mixed spices, salt, nutmeg, and black pepper, then toast the pine nuts and add them, drain the meat and add the sumac.
5 min - 4
Divide the dough into two parts, roll out the dough between two sheets of parchment paper until it is the size of a medium tray, then place it in the tray and spread it well.
5 minNødvendigt udstyr:
Bakke - 5
Spread the filling over the dough in the tray, then roll out the second part of the dough like the first and place it over the filling.
5 min - 6
Cut the kibbeh into pieces according to taste, then place it in the oven from the bottom and top until browned.
10 min
Ernæringsfakta
Fint bulgurpr. 100gLøgpr. 100gLøgpr. 100gMerianpr. 100gSpidskommenpr. 100gPeberpr. 100gMuskatnødpr. 100gBlandede krydderierpr. 100gSumakpr. 100gPeberpastapr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.