Kibbeh & amp; Stuffed bulgur and meat rolls

Ingredients for Kibbeh & amp; Stuffed bulgur and meat rolls

Instructions for Kibbeh & amp; Stuffed bulgur and meat rolls

To prepare the Kibbeh & amp; Stuffed bulgur and meat rolls recipe, please follow these instructions:

Pour boiling water over the bulge and leave for 5 minutes. Drip into the door layer. Get as much water as possible. Wide out on the kitchen roll to absorb the moisture.

Mix bulgur, lamb, onions, flour and almonds into a fine pasta in a blender or food processor. Seasoned with salt and pepper. Set in refrigerator for 1 hour.

The oil is heated on a pan; Loosened softly v. Heat for 3 minutes. Add broth and cook under low and too low heat for approx. 6 min. The pine nuts are chopped roughly and stirred together with the coin. Add broth and season with salt and pepper. Pour into a bowl and cool.

Form 2 tablespoons of bulgur mass for a 6 cm long sausage. Dip your hands in cold water, and with your index finger, make a deep hole in the middle of each sausage. Wringing and pressing the finger caused the hole to grow. Fill with 2 teaspoons of filling and close to. Smooth over any. Cracks with your fingers. Put them in a dish covered with aluminum foil and put them uncovered in the fridge for one hour.

Fill a deep pot with a third of oil and heat it up to 180 degrees (one bread becomes brown in 15 seconds.) Kibbeherne fry some pieces at a time for 2-3 minutes or until they are brown. Drain on the kitchen roll. Served heat.

Kibbeh can be frying or boiled in water for approx. 15 min. Eating if possible. M. Youghurtsauce.

Youghurtsauce: Stir the ingredients together in a saucepan and boil for 5 minutes. Under constant stirring.