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4 Serves
93 Mins
Prepare the kibbeh shells by combining bulgur and meat, then stuff them with the filling ingredients.
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Vitamin K
12 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
251 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
260 mg / 420 mgPhosphorus
761 mg / 1,250 mgPotassium
1534 mg / 4,700 mgSodium
793 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
21 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
In a large pot, heat the cooking oil and sauté the onions until translucent.
Add the sumac and water to the pot to create the sauce base, bringing it to a gentle simmer.
Carefully add the kibbeh balls to the simmering sauce and cook until they are firm and cooked through.
Season the dish with salt and pepper to taste before serving hot.
4
g43
g17
g
Norwegian