Ingredienti
Bulgur fine500 grams
Cipolla1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Cipolla500 grams
- Pine nuts0.5 cup
Maggiorana1 tablespoon
Cumino1 teaspoon
Pepe1 pinch
Noce moscata0.3 teaspoon
Spezie miste1 teaspoon
Sumac3 tablespoons
Pasta di pepe1 teaspoon
Passi
- 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 minUtensili necessari:🍳Meat grinder
Ciotola per mescolare - 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Vassoio - 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
Fatti nutrizionali
Bulgur fineper 100gCipollaper 100gCipollaper 100gMaggioranaper 100gCuminoper 100gPepeper 100gNoce moscataper 100gSpezie misteper 100gSumacper 100gPasta di pepeper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.