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4 Serves
89 Mins
Prepare the kibbeh balls by shaping your meat and bulgur mixture into small oval patties.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
142 µg / 400 µgCalcium
176 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
139 mg / 420 mgPhosphorus
633 mg / 1,250 mgPotassium
950 mg / 4,700 mgSodium
793 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
8 g / 28 gSugar
14 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the chopped onions until they are translucent and soft.
Gently place the kibbeh balls into the pot and sear them lightly on all sides.
Whisk the tahini paste with water and lemon juice in a bowl, then pour the mixture over the kibbeh and onions.
Season the sauce with salt and black pepper, then cover and simmer the dish on low heat until the sauce thickens and the kibbeh is cooked through.
4
g17
g1
g
