How to make Kibbeh tarts
Description
Making outstanding kibbeh is an art form, and getting it just right might take a lot of practice. Make sure the kibbeh is crunchy but not too dry before serving. The casing must be thin but robust enough to hold the filler in place. The filling should complement rather than overpower the casing. Kibbeh should be savoury and moderately seasoned when eaten, never excessively spicy or bland.
Ingredients
- 1/2 kilogram Bulgur
- 1 cup Water
- 1/4 kilogram Lean meat
- 4 Onion (medium sized)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Dry coriander
- 1 teaspoon Red pepper
- 1 tablespoon Butter ghee
- 1/2 teaspoon Pepper
- 1/2 teaspoon Mixed spices
- Fried pine nuts
- Oil (For frying)
Instructions
- Step 1
- Firstly, soak the fine bulgur in the water for 1/2 hour
- Take a frying pan, heat the butter ghee then add chopped onions fry it until colour changes to light brown then add lean meat
- Mix the meat with onions and add salt, pepper, mixed spices
- Cook the ingredients until the water dry up
- Grind the Bulgur with onion and meat twice on a kibbeh machine
- Step 2
- In the mixture, add the salt, pepper, red pepper, and Coriander
- Mix the ingredients
- Add little fine pine nuts to filling
- Form the kibbeh and put the filling
- Now take a frying pan and fry the kibbeh in hot oil and fry it until its colour changes to golden brown
- Dish it out snd enjoy!
Nutrition Facts
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 78
- Calories from Fat 45
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1.6g8%
- Cholesterol 17mg6%
- Sodium 105mg5%
- Potassium 95mg3%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1g4%
- Sugars 0.3g
- Protein 4.9g10%
- Vitamin A 3%
- Vitamin C 2%
- Calcium 1%
- Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Kibbeh recipe, cassic, traditional