Ingredients
Fine Bulgur500 grams
Onion1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Onion500 grams
- Pine nuts0.5 cup
Marjoram1 tablespoon
Cumin1 teaspoon
Pepper1 pinch
Nutmeg0.3 teaspoon
Mixed Spices1 teaspoon
Sumac3 tablespoons
Pepper Paste1 teaspoon
Steps
- 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 minRequired Tools:🍳Meat grinder
Mixing Bowl - 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 minRequired Tools:
Pot - 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 minRequired Tools:
Tray - 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
Nutrition Facts
Fine Bulgurper 100gOnionper 100gOnionper 100gMarjoramper 100gCuminper 100gPepperper 100gNutmegper 100gMixed Spicesper 100gSumacper 100gPepper Pasteper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.