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Aleppo kibbeh
Bulgur and lamb shells stuffed with spiced mince and pine nuts, fried crisp — every quantity in grams, calories per serving.
400kcal17 gprotein60 minPrep
Per serving · 180 g
400
kcal
17 g
protein
30 g
carbs
24 g
fat
Prep: 60 minServes: 6Whole dish: 1080 gWhole dish energy: 2400 kcal
Ingredients
6
- 1 cup fine bulgur160 g
- 250 g minced beef for the shell250 g
- 250 g minced beef for the filling250 g
- 1 onion, finely chopped120 g
- 2 tbsp pine nuts20 g
- 1 tbsp dried mint, cumin and cinnamon12 g
- ½ tbsp pomegranate molasses10 g
- ⅓ cup oil for frying70 g
- Salt and black pepper8 g
Whole dish: 1080 g
Method
- 1
Soak the fine bulgur in warm water until soft, then squeeze it dry.
- 2
Grind the bulgur with half the mince, an onion, dried mint, salt and spices into a firm dough; chill for an hour.
- 3
For the filling, soften the onion in oil, add the remaining mince and spices until cooked, then stir in the pine nuts and pomegranate molasses.
- 4
With wet hands, shape the dough into balls, hollow each one, fill it and close it into a pointed oval.
- 5
Deep-fry until deep golden and drain on paper before serving.
Enjoy it
Log it in Fodi in one tap — a serving, half of one, or by the gram.
180 g · 400 kcal
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