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Archae76
Kibe
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Ingredients
Directions
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Pour the boiling hot stock on the bulgur. Let it soak for about 15 minutes and then drain well.
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Heat the oil and fry half of the onion. Add 1/3 of the minced meat and all spices and fry the minced meat in a few minutes. Season with salt, leave to cool and put in the refrigerator until later use.
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Grind the bulgur with the rest of the minced meat, the rest of the onion, the fresh mint and some salt in a food processor until a firm mixture. Divide this mixture into 12 portions and leave to stiffen in the refrigerator for at least 1 hour.
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Form balls of the bulgur dough and push it a little flatter. Place a portion of the mince filling and fold the bulgur dough around it. Make the tips of the balls a little pointy and let the kibe stiffen in the fridge for about 30 minutes.
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Heat the oil to 180 ° C and deep fry the kibe in portions of 4 golden brown.
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Nutrition
225Calories
Sodium0% DV0g
Fat25% DV16g
Protein22% DV11g
Carbs3% DV8g
Fiber0% DV0g
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