4 Serves
90 Mins
Prepare the kebbe shell by combining soaked bulgur wheat and ground lamb in a food processor until a smooth paste forms.
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Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
224 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
359 mg / 1,250 mgPotassium
752 mg / 4,700 mgSodium
240 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
5 g / 28 gSugar
21 g / 50 gSaturated Fat
19 g / 20 gCholesterol
134 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Shape the kebbe mixture into small oval croquettes, stuffing them with a mixture of sautéed onions and ground meat, then seal carefully.
Heat olive oil in a frying pan and brown the kebbe croquettes until golden, then set aside.
In a large pot, whisk the yogurt with cornstarch and a little water, then heat gently over the stove until thickened, stirring constantly to prevent curdling.
Add the browned kebbe to the yogurt sauce, season with salt and pepper, and simmer for 5 minutes before serving.
23
g2
g78
g
Colombian
American