Ingredjenti
- Meat, minced0.5 kilogram
- Fine bulgur, washed and drained0.5 kilogram
- Medium onion1 piece
Salt1 pinch
Kummin1 pinch
Bżar iswed1 teaspoon
Peprina sħiħa1 pinch- Mint sprigs or basil2 sprigs
Marġerita1 pinch
Laħam imqadded0.5 kilogram
Bżar4 pieces- Pine nuts50 grams
Peper1 pinch
Passi
- 1
In a bowl, place the bulgur and grate the onion, then mix it with the bulgur.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 2
Add the meat, salt, and spices over the bulgur and knead the mixture until the ingredients are well combined and form discs.
recipe.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.
recipe.minutesGħodda meħtieġa:
Pan - 4
Remove the frying pan from the heat, let the filling cool, and stuff the discs with it.
recipe.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.
recipe.minutesGħodda meħtieġa:
Friggitur
Fatti tan-Nutrizzjoni
Saltgħal kull 100gKummingħal kull 100gBżar iswedgħal kull 100gPeprina sħiħagħal kull 100gMarġeritagħal kull 100gLaħam imqaddedgħal kull 100gBżargħal kull 100gPepergħal 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.