Ingredients:
Kilo fine bulgur
4 cups hot water
Semolina cup
Two teaspoons and half of salt
A small spoon of black pepper
A teaspoon and half of red pepper
Half a tablespoon of capsicum molasses
A cup of flour
The filling:
A kilo of medium-fat meat
A kilo of onions
100g butter
3 tablespoons of oil
Half a tablespoon of capsicum molasses
Half a tablespoon of tomato paste
A small spoon of red pepper
Teaspoon black pepper
Two teaspoons salt
Method:
First, we prepare the filling.
We put the meat in a saucepan over the stove, add butter to it, stir and leave it until its water dries up.
In another saucepan we add onions with oil and stir, add salt, pepper, pepper molasses and tomato paste, then add it to the meat and taste it and weigh the salt and pepper ..
Put it aside to cool down and it can be prepared a night before and it is better placed in the refrigerator. In the kneading bowl, put the bulgur and semolina and add hot water and cover for 10-15 minutes, then add the salt, pepper, flour, pepper molasses and a cup of water and knead them and it is possible to use Incubator ..
And we add water gradually when needed. Here, two cups and a half of water are enough until you get the required consistency .. When we reach the required consistency, we start forming the kibbeh, stuffing it and frying it in abundant oil and in good health ...
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