Palestinian Kibbeh

ركان زقيةkuhar

Traditional Palestinian kibbeh stuffed with meat and pine nuts, a delicious and beloved recipe.

Sestavine

• Fine bulgur, washed and soaked white
  1 kilogram
• Lean minced meat
  700 grams
• Large onion
  1 piece
• Limonova lupina
  0
• Sladke začimbe
  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
• Mešanica začimbov
  0
• Paprika
  0
• Salt and black pepper
  0
• Ground cinnamon and cumin
  0

Koraki

1. 1

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

   Potrebni pripomočki:

   🍳

   Food Processor

   5 minut
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.

   Potrebni pripomočki:

   Ponev

   5 minut
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 minut
4. 4

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

   30 minut

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Limonova lupinana 100g

Energija30 kcal

Beljakovine1 g

Skupne maščobe0.3 g

Ogljikovi hidrati10 g

Prehranske vlaknine3 g

Skupni sladkorji2 g

Sladke začimbena 100g

Energija100 kcal

Beljakovine2 g

Skupne maščobe5 g

Ogljikovi hidrati15 g

Prehranske vlaknine3 g

Skupni sladkorji10 g

Mešanica začimbovna 100g

Energija350 kcal

Beljakovine10 g

Skupne maščobe15 g

Ogljikovi hidrati60 g

Prehranske vlaknine20 g

Paprikana 100g

Energija282 kcal

Beljakovine14.1 g

Skupne maščobe13.2 g

Ogljikovi hidrati54.3 g

Prehranske vlaknine34.9 g

Skupni sladkorji5.3 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake