Ingredjenti
Bulgur fin500 grams
Bżar1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Bżar500 grams
- Pine nuts0.5 cup
Marġerita1 tablespoon
Kummin1 teaspoon
Peper1 pinch
Nutmeg0.3 teaspoon
Speċijiet miksija1 teaspoon
Sumak3 tablespoons
Pasta tal-paprika1 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.
recipe.minutesGħodda meħtieġa:🍳Meat grinder
Bowl tal-ħawt - 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.minutesGħodda meħtieġa:
Kazzola - 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.minutesGħodda meħtieġa:
Tazza - 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
Fatti tan-Nutrizzjoni
Bulgur fingħal kull 100gBżargħal kull 100gBżargħal kull 100gMarġeritagħal kull 100gKummingħal kull 100gPepergħal kull 100gNutmeggħal kull 100gSpeċijiet miksijagħal kull 100gSumakgħal kull 100gPasta tal-paprikagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.