Ingrédients
Boulgour fin500 grams
Oignon1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Oignon500 grams
- Pine nuts0.5 cup
Marjolaine1 tablespoon
Cumin1 teaspoon
Poivre1 pinch
Muscade0.3 teaspoon
Épices mélangées1 teaspoon
Sumac3 tablespoons
Pâte de poivre1 teaspoon
Mesures
- 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 minutesMatériel requis:🍳Meat grinder
Bol de mélange - 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 minutesMatériel requis:
Marmite - 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 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.
5 minutesMatériel requis:
Plateau - 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 minutes - 6
Cut the kibbeh into pieces according to taste, then place it in the oven from the bottom and top until browned.
10 minutes
Faits nutritionnels
Boulgour finpour 100gOignonpour 100gOignonpour 100gMarjolainepour 100gCuminpour 100gPoivrepour 100gMuscadepour 100gÉpices mélangéespour 100gSumacpour 100gPâte de poivrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.