Ingredjenti
Bulgur500 grams
Grits500 grams
Ilma4 cups
Salt0- لحم عجل مفروم1000 grams
- بصل مفروم500 grams
Pepper iswed0
Kummin0- بهارات مفضلة لديك0
Passi
- 1
Mix the dough ingredients well and let it rest for half an hour.
recipe.minutes - 2
In a pot over the heat, add some oil, then add the onions and meat and stir well. Add salt and spices, then let it cook while stirring occasionally until the meat is done.
recipe.minutesGħodda meħtieġa:
Kazzola - 3
Blend the dough after it has absorbed the added water in a food processor until it holds together and is ready to shape.
recipe.minutesGħodda meħtieġa:🍳Food Processor - 4
Take a ball of dough of the desired size, carefully indent it with your finger, and roll it out as much as possible while avoiding any cracks. Fill the cavity with the stuffing, seal it well, then gently flatten it into round discs.
recipe.minutes - 5
In a pot over the heat, add salted water and drop in the stuffed kibbeh discs. They will sink to the bottom of the pot; when they rise and float, that will indicate they are done.
recipe.minutesGħodda meħtieġa:Kazzola - 6
Remove from the water and place in a strainer, then serve immediately with fresh vegetables.
recipe.minutesGħodda meħtieġa:
Strainer
Fatti tan-Nutrizzjoni
Bulgurgħal kull 100gGritsgħal kull 100gIlmagħal kull 100gSaltgħal kull 100gPepper iswedgħal kull 100gKummingħal 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.