Ingredientes
- Meat, minced0.5 kilogram
- Fine bulgur, washed and drained0.5 kilogram
- Medium onion1 piece
Sal1 pinch
Comino1 pinch
Pimienta negra1 teaspoon
Pimiento picante1 pinch- Mint sprigs or basil2 sprigs
Mejorana1 pinch
Carne picada0.5 kilogram
Cebolla4 pieces- Pine nuts50 grams
Pimienta1 pinch
Pasos
- 1
In a bowl, place the bulgur and grate the onion, then mix it with the bulgur.
5 minutosHerramientas necesarias:
Tazón para mezclar - 2
Add the meat, salt, and spices over the bulgur and knead the mixture until the ingredients are well combined and form discs.
5 minutos - 3
To make the filling, in a frying pan, sauté the onion in a small amount of oil, add the pine nuts and fry until golden, then add the meat and spices and stir until the meat is cooked.
5 minutosHerramientas necesarias:
Sartén - 4
Remove the frying pan from the heat, let the filling cool, and stuff the discs with it.
5 minutos - 5
In a deep frying pan, heat plenty of oil and fry the discs until golden, then remove from the oil, place on a plate, and serve the kibbeh hot.
5 minutosHerramientas necesarias:
Freidora
Datos nutricionales
Salpor 100gCominopor 100gPimienta negrapor 100gPimiento picantepor 100gMejoranapor 100gCarne picadapor 100gCebollapor 100gPimientapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.