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6 Serves
72 Mins
Soak the bulgur wheat in water until softened, then drain thoroughly and combine with ground meat, onion, and spices in a food processor to create a smooth paste.
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DanishVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
43 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
76 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a frying pan, sauté additional onions, ground meat, and pine nuts with olive oil until browned and fragrant.
Press half of the meat-bulgur mixture into a greased baking pan, spread the cooked filling evenly over the top, and cover with the remaining meat-bulgur mixture.
Score the top of the kibbeh into diamond shapes, drizzle with olive oil, and bake in the oven until the crust is firm and golden brown.
4
g16
g6
g
Mexican