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Ingredientes
- 2 lb Tender lamb, grnd twice
- 2 1/2 c. Burghul
- 1 med Sized onion, minced very small. Salt to taste
- 2 tsp Bhar (sweet oriental pepper) Ice water
- 2 c. Grnd meat
- 2 c. Minced onions
- 1 c. Roasted pine nuts
- 1 c. Oil
- 1 tsp Salt
- 2 tsp Bhar (sweet oriental pepper)
Direcciones
- In a food processor, combine the meat, onions, salt and bhar, process till smooth.
- Wash burghul well in running water, do this quickly so it will not soften.
- Press well to remove water, till the burghul is almost dry.
- Knead burghul and meat with the hands. Add in salt to taste. Process once again.
- Stuffing: Heat oil. Sautee minced onions till soft. Add in meat and fry till lightly brown, stirring always. Cover with water and let cook until the water dries. When the meat is cooked, season with salt and bhar.
- Form kibbeh into balls the size of a walnut. Smooth the meat ball with fingers dipped in cool water. With the thumb, form a hole in the meatball and work it with your index finger until it gets thin but do not break.
- Another way would be with a grinder and a GOURMET.MATIC, amazing food shaper. (SEE NOTE.) Fill it with a tsp. of the meat stuffing, closing the opening, and pat the meatball into an egg shape. Fry in warm oil. Serve with tahine as a dip.
- NOTE: The GOURMET.MATIC food shaper is made by GOGLANIAN ENTERPRISES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 371 | |
| Calories from Fat 307 | 83% |
| Total Fat 34.84g | 44% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.47g | |
| Cholesterol 40mg | 13% |
| Sodium 229mg | 10% |
| Potassium 236mg | 7% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.68g | 1% |
| Protein 11.62g | 19% |
