Ingrédients
- Meat, minced0.5 kilogram
- Fine bulgur, washed and drained0.5 kilogram
- Medium onion1 piece
Sel1 pinch
Cumin1 pinch
Poivre noir1 teaspoon
Piment fort1 pinch- Mint sprigs or basil2 sprigs
Marjolaine1 pinch
Viande hachée0.5 kilogram
Oignon4 pieces- Pine nuts50 grams
Poivre1 pinch
Mesures
- 1
In a bowl, place the bulgur and grate the onion, then mix it with the bulgur.
5 minutesMatériel requis:
Bol de mélange - 2
Add the meat, salt, and spices over the bulgur and knead the mixture until the ingredients are well combined and form discs.
5 minutes - 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 minutesMatériel requis:
Poêle à frire - 4
Remove the frying pan from the heat, let the filling cool, and stuff the discs with it.
5 minutes - 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 minutesMatériel requis:
Friteuse
Faits nutritionnels
Selpour 100gCuminpour 100gPoivre noirpour 100gPiment fortpour 100gMarjolainepour 100gViande hachéepour 100gOignonpour 100gPoivrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.