Ingredientes
Bulgur fino500 grams
Cebola1 piece- Meat, lean500 grams
- Meat, with a little fat500 grams
- Cebola500 grams
- Pine nuts0.5 cup
Orégano1 tablespoon
Cominho1 teaspoon
Pimenta1 pinch
Noz-moscada0.3 teaspoon
Especiarias mistas1 teaspoon
Sumagre3 tablespoons
Pasta de pimenta1 teaspoon
Passos
- 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.minutesUtensílios necessários:🍳Meat grinder
Tigela de mistura - 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:
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
Fatos nutricionais
Bulgur finopor 100gCebolapor 100gCebolapor 100gOréganopor 100gCominhopor 100gPimentapor 100gNoz-moscadapor 100gEspeciarias mistaspor 100gSumagrepor 100gPasta de pimentapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.