Zutaten
Feiner Bulgur500 grams
Zwiebel1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Zwiebel500 grams
- Pine nuts0.5 cup
Majoran1 tablespoon
Kreuzkümmel1 teaspoon
Pfeffer1 pinch
Muskatnuss0.3 teaspoon
Gemischte Gewürze1 teaspoon
Sumach3 tablespoons
Pfefferpaste1 teaspoon
Schritte
- 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 MinBenötigte Werkzeuge:🍳Meat grinder
Rührschüssel - 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 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:
Tablett - 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
Nährwertangaben
Feiner Bulgurpro 100gZwiebelpro 100gZwiebelpro 100gMajoranpro 100gKreuzkümmelpro 100gPfefferpro 100gMuskatnusspro 100gGemischte Gewürzepro 100gSumachpro 100gPfefferpastepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.