Ingredientes
Bulgur fino500 grams
Cebolla1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Cebolla500 grams
- Pine nuts0.5 cup
Mejorana1 tablespoon
Comino1 teaspoon
Pimienta1 pinch
Nuez moscada0.3 teaspoon
Especias mixtas1 teaspoon
Sumaq3 tablespoons
Pasta de pimiento1 teaspoon
Pasos
- 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.
recipe.minutesHerramientas necesarias:🍳Meat grinder
Tazón para mezclar - 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.
recipe.minutesHerramientas necesarias:
Olla - 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.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:
Bandeja - 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.
recipe.minutes - 6
Cut the kibbeh into pieces according to taste, then place it in the oven from the bottom and top until browned.
recipe.minutes
Datos nutricionales
Bulgur finopor 100gCebollapor 100gCebollapor 100gMejoranapor 100gCominopor 100gPimientapor 100gNuez moscadapor 100gEspecias mixtaspor 100gSumaqpor 100gPasta de pimientopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.