Palestinian Kibbeh

ركان زقيةChef

Ingredients

• Fine bulgur, washed and soaked white
  1 kilogram
• Lean minced meat
  700 grams
• Large onion
  1 piece
• Lemon Zest
  0
• Sweet Spice
  0
• Salt, black pepper, and cumin
  0
• Minced lamb
  1 kilogram
• Very finely chopped onion
  4 pieces
• Roasted pine nuts or walnuts
  0.5 cup
• Mixed Spices
  0
• Paprika
  0
• Salt and black pepper
  0
• Ground cinnamon and cumin
  0

Steps

1. 1

   Mix the dough ingredients together in a food processor or meat grinder.

   Required Tools:

   🍳

   Food Processor

   5 min
2. 2

   Fry the onion in ghee or oil until just softened, then add the meat and all the spices and let it cool before stuffing.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Take a piece the size of an egg from the dough and knead it by hand, dipping your hand in a little dissolved starch in water to prevent the dough from sticking to your hand. Make an opening in the kibbeh dough until it becomes thin, place the filling inside, then close the kibbeh and repeat the process until the quantity is finished.

   10 min
4. 4

   Place the kibbeh in the freezer for half an hour, then fry.

   30 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lemon Zestper 100g

Energy30 kcal

Protein1 g

Total Fat0.3 g

Carbohydrate10 g

Dietary Fiber3 g

Total Sugars2 g

Sweet Spiceper 100g

Energy100 kcal

Protein2 g

Total Fat5 g

Carbohydrate15 g

Dietary Fiber3 g

Total Sugars10 g

Mixed Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

Paprikaper 100g

Energy282 kcal

Protein14.1 g

Total Fat13.2 g

Carbohydrate54.3 g

Dietary Fiber34.9 g

Total Sugars5.3 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags