4 Serves
86 Mins
33 g
18 g
61 g
Soak the bulgur wheat in water until softened, then drain thoroughly and combine with ground lamb and spices in a food processor to create a smooth, uniform dough.
Ingredients, vitamins, and health benefits
Bulgur Wheat
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HawaiianVitamin E
4 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
53 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
390 mg / 1,250 mgPotassium
576 mg / 4,700 mgSodium
106 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
20 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a frying pan, heat olive oil and sauté finely chopped onions until translucent, then add the remaining ground meat and pine nuts, cooking until browned and fragrant.
Shape the bulgur dough into small, hollow oval balls using damp hands, stuff each with the meat filling, and seal the edges carefully.
Heat a generous amount of cooking oil in a deep-frying pot and fry the kibbeh until they are golden brown and crispy on all sides.
Remove the kibbeh from the oil using a slotted spoon and drain on paper towels before serving hot.
Ground Lamb
Allspice
Olive Oil
Onion
Pine Nuts
Cooking Oil
Vitamin A
0 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
53 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
390 mg / 1,250 mgPotassium
576 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
20 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
9
g71
g1
g
Georgian
CzechZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g