Sastojci
Fini bulgur500 grams
Luk1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Luk500 grams
- Pine nuts0.5 cup
Majčina dušica1 tablespoon
Kumin1 teaspoon
Paprika1 pinch
Muškatni oraščić0.3 teaspoon
Mješavina začina1 teaspoon
Sumak3 tablespoons
Pasta od papra1 teaspoon
Koraci
- 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 minPotreban pribor:🍳Meat grinder
Posuda za miješanje - 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 minPotreban pribor:
Lonac - 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 minPotreban pribor:
Pladanj - 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
Nutritivne činjenice
Fini bulgurna 100gLukna 100gLukna 100gMajčina dušicana 100gKuminna 100gPaprikana 100gMuškatni oraščićna 100gMješavina začinana 100gSumakna 100gPasta od paprana 100g* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.