4 Serves
83 Mins
Soak the fine bulgur wheat in water until softened, then drain thoroughly.
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SpanishVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
302 mg / 4,700 mgSodium
1605 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Using a food processor, pulse the lean lamb or beef with the soaked bulgur, onion, and seven spice blend until a smooth, paste-like consistency is achieved.
Season the mixture with salt and black pepper to taste, kneading by hand to ensure even distribution.
If choosing to serve seared, heat olive oil in a frying pan over medium-high heat and quickly brown the mixture for a few minutes.
Serve the Kibbeh immediately on a platter, garnished with fresh herbs and a drizzle of olive oil.
26
g42
g11
g
