Ingredients
For kibbeh
1 cup finebulgur
1/2 kilo ground meat (beef or lamb)
1 onion, chopped
1 teaspoon ground mix spices
salt and pepper
1/4 cup ice water or crushed ice
For filling
2 tablespoons olive oil
1 onion, diced
1/4 kilo ground meat (beef or lamb)
1/2 teaspoon ground mix spices
salt and pepper
1/4 cup pine nuts,roasted
oil for frying
for pasta
3 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
2 cups tomato, diced with juice
1 tablespoon tomato paste
1 teaspoon sugar
3 cups spaghetti, boiled and drained
1 cup finebulgur
1/2 kilo ground meat (beef or lamb)
1 onion, chopped
1 teaspoon ground mix spices
salt and pepper
1/4 cup ice water or crushed ice
For filling
2 tablespoons olive oil
1 onion, diced
1/4 kilo ground meat (beef or lamb)
1/2 teaspoon ground mix spices
salt and pepper
1/4 cup pine nuts,roasted
oil for frying
for pasta
3 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
2 cups tomato, diced with juice
1 tablespoon tomato paste
1 teaspoon sugar
3 cups spaghetti, boiled and drained
Method
- Wash bulgur, drain, and squeeze out excess water.
- Combine all kibbeh ingredients with bulgurin a bowl, season with salt and pepper.
- Grind mixture twice or until dough like texture.
For the filling
- Heat oil in a pan over a medium high heat, add onion and stir until translucent.
- Stir in meat and cook until browned, season with salt, pepper and spices.
- Drain any excess fat from the filling and set aside to cool.
- Add the roasted pine nuts and mix till well combined.
For the Kibbeh
- Wet hands with cold water, take a small piece of dough and shape into a small egg size.
- Pushwith your index finger down the center of the ball to form a hole.
- Stuff with about one tablespoon of the filling.
- Press down the ball to reshape into a smooth pointed egg, repeat previous stepstill done.
- Refrigerate for an hour before frying.
- Preheat oil in a frying pan.
- Fry kibbeh in batches till golden brown about 5 minutes, lift on paper towel to drain.
For the pasta
- Heat oil in a pan over a medium high heat, add onion, garlic and stir till translucent.
- Add diced tomato and tomato paste, season with salt, pepper, and sugar.
- Bring to a boil, reduce heat and simmer for few minutes till sauce thickened.
- Add fried kibbeh to tomato sauce and stir and simmer for few minutes.
- Serve pasta hot topped with tomato sauce and kibbeh, garnish with chopped parsley.
- Combine all kibbeh ingredients with bulgurin a bowl, season with salt and pepper.
- Grind mixture twice or until dough like texture.
For the filling
- Heat oil in a pan over a medium high heat, add onion and stir until translucent.
- Stir in meat and cook until browned, season with salt, pepper and spices.
- Drain any excess fat from the filling and set aside to cool.
- Add the roasted pine nuts and mix till well combined.
For the Kibbeh
- Wet hands with cold water, take a small piece of dough and shape into a small egg size.
- Pushwith your index finger down the center of the ball to form a hole.
- Stuff with about one tablespoon of the filling.
- Press down the ball to reshape into a smooth pointed egg, repeat previous stepstill done.
- Refrigerate for an hour before frying.
- Preheat oil in a frying pan.
- Fry kibbeh in batches till golden brown about 5 minutes, lift on paper towel to drain.
For the pasta
- Heat oil in a pan over a medium high heat, add onion, garlic and stir till translucent.
- Add diced tomato and tomato paste, season with salt, pepper, and sugar.
- Bring to a boil, reduce heat and simmer for few minutes till sauce thickened.
- Add fried kibbeh to tomato sauce and stir and simmer for few minutes.
- Serve pasta hot topped with tomato sauce and kibbeh, garnish with chopped parsley.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our disclaimer Page. 
 pasta recipe ){kind=link}
0 comments:
Post a Comment