جوجه سرخ شده
prep 30 mins, plus chilling cook 25 mins
2 tbsp olive oil
1 small onion, peeled and finely chopped
85g (3oz) lean minced beef or lamb
1 tbsp pine nuts, lightly toasted
½ tsp ground cinnamon
salt and freshly ground black pepper
1 small onion, peeled and roughly chopped
175g (6oz) bulghur wheat, soaked for 20 minutes in cold water
½ tsp ground allspice
250g (9oz) lean minced beef or lamb
vegetable oil or sunflower oil, for deep frying
1 - To make the filling, heat the oil in a frying pan and fry the onion until softened.
Add the meat and fry until lightly browned, stirring to break up clumps.
Stir in the pine nuts and cinnamon; season to taste with salt and pepper.
2 - To make the shells, put the onion in a food processor and process to a paste.
Add the bulghur wheat, allspice, and minced meat,
season to taste with salt and pepper, and process thoroughly.
3 - Dampen your hands, take a small egg-sized piece of the shell mixture,
and press to a round 5mm ( ¼ in) thick.
Spoon a little of the filling on top and press the shell around it so it is enclosed.
Shape each end of the kibbeh into a point.
Repeat with the remaining filling and shell mixture to make 11 more kibbeh.
Chill well for 1 hour or longer.
4 - Heat the oil to 180°C (350°F) and deep-fry the kibbeh, 3 or 4 at a time,
until golden brown. Drain on kitchen paper; serve hot.
Good with: A yogurt, cucumber, and mint sauce, and a tomato,
red onion, and parsley salad.
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