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4 Serves
83 Mins
Prepare the kibbeh shells by shaping the meat and bulgur mixture into oval patties and set them aside on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
307 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
218 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a large pot, whisk together the plain yogurt, cornstarch, and a splash of water until smooth, then heat over medium heat, stirring constantly to prevent curdling.
In a separate frying pan, heat olive oil and sauté minced onion and garlic until fragrant, then add this mixture to the warming yogurt sauce.
Gently drop the prepared kibbeh shells into the simmering yogurt sauce and cook for 15 minutes until the shells are tender and heated through.
Season the sauce with salt and black pepper to taste, then serve the dish hot, garnished with dried mint.
27
g52
g5
g
Nepali
Vietnamese