Lebanese kibbeh
These little heels in Lebanon are known as kibbeh. They consist of bulgur, a mixture of minced beef, lamb or camel meat (there is only beef here) and typical Levantine spices. They give kibehhu, for our palates, a special taste. So don't leave them out, especially not the "sweet" cinnamon. Preparation is quick and easy, and with pie pastries, fresh vegetables and tzatziki, it is an ideal meal to take to nature.
Preparation steps
- Soak bulgur in 250 ml of cold water for at least 1 hour, preferably overnight. Squeeze out excess water with your hands.
- Mix the meat, onion, spices and peppers in a mixer for 3-5 minutes until the ingredients are well mixed and the mixture becomes even.
- Add well drained bulgur, knead with your hands for 2-3 minutes until everything is well combined.
- Coat the muffin tins with olive oil and fill them evenly with the meat mixture. If desired, bury with a little olive oil on top. Bake in the oven for 35 - 40 minutes at 180 ° C.
- Nutritional info for 1 serving: energy value: 434 kcal; fat: 24.86 g; carbohydrates: 29.61 g; protein: 24.26 g; cholesterol: 78 mg; sodium: 653 mg; potassium: 486 mg. Measuring cups and spoons
Serving
Serve hot or cold with pie pastries and fresh vegetables of your choice (tomatoes, onions, green peppers, radishes, mint, etc.), with a little plain yogurt or, better yet, with tzatziki.
