Filter
Reset
Sort ByRelevance
Archae76
Kibe
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Pour the boiling hot stock on the bulgur. Let it soak for about 15 minutes and then drain well.
-
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.
-
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.
-
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.
-
Heat the oil to 180 ° C and deep fry the kibe in portions of 4 golden brown.
Blogs that might be interesting
-
25 minSmall dishsalmon fillet, shrimp, Thai Red curry pasta, Thai fish sauce, egg, coriander, spring / forest onion, sunflower oil, lime, mayonnaise,thai fish cakes with chili mayo
-
30 minSmall dishWhite wine vinegar, granulated sugar, fresh ginger, Red pepper, garlic, cornstarch, sunflower oil, sunflower oil, Red onion, paprika, cumin powder (djinten), minced beef, filo pastry,filo tips with spicy minced meat and sweet chili sauce
-
60 minSmall dishfilo pastry, spring roll, sunflower oil, leeks, Dutch shrimp, lime, garlic, mayonnaise, sour cream,egg rolls with shrimps and lime
-
20 minLunchpearl couscous, couscous, olive oil, chickpea, pomegranate seed, fresh mint, parsley, cucumber, smoked chicken fillet, apricot, nectarine,couscous salad with chicken-fruit skewer
Nutrition
225Calories
Sodium0% DV0g
Fat25% DV16g
Protein22% DV11g
Carbs3% DV8g
Fiber0% DV0g
Loved it