Kibbeh-burgers

0.9k - 60 минут 4 порции

Kibbeh is a two-layer burgers Lebanese cuisine which is traditionally made of lamb must be added to minced meat bulgur and deep fried. In fact, this zrazy prepared according to the principle of "like into like": and stuffing the wrapper and filling are cooked from meat of the same species, but with different fillings. I decided to use the principle of cooking, but use Turkey meat, put something different, something retained from the original recipe, and toasted in profituri. It turned out tender, delicious meatballs with a magical flavor and new flavors! Cook a little longer than the usual burgers, like all noodles, but the result you will be satisfied.

Ingredients for Kibbeh-burgers

Step by step instruction of cooking Kibbeh-burgers

Шаг 1

So here's what we have and how it can be replaced. Fillet hip Turkey you can substitute fillets of Turkey breast, but you can use chicken, or lamb, or beef. Millet flakes can be replaced with bulgur, couscous, cereal (for porridge!). Wine can be dry, and you can replace it with pomegranate juice. Garlic and spices to use to taste.

Шаг 2

Of the total number of fillets detachable quarter for the filling.
The rest of the meat to be cut arbitrarily. Onion RUB on a large grater, teeth of garlic - into small.

Шаг 3

Prepare the shell. Flakes pour hot water of a full glass, leave for swelling. Three-quarters of meat mince with small cells. Add in minced half teaspoon of salt, half a grated onion and garlic, pounded in a mortar cumin and coriander, ground black pepper, egg.
Cereal recline on a sieve, pressing with a spoon, let cool and then add to the mince.

Шаг 4

Carefully knead the dough until smooth and sticky.
Put them in the cold for 30 minutes.

Шаг 5

Prepare the filling.
Left a quarter of the meat cut into small cubes. You can grind in a blender in the pulsing mode.

Шаг 6

In a pan put a piece of butter and put on medium heat. Add the pine nuts and fry for 2-3 minutes.

Шаг 7

To the nuts add the cubes of meat, pounded in a mortar spices, half a teaspoon of salt, the rest of the grated onion and garlic. Cook on low heat until the color of meat.

Шаг 8

Shred parsley

Шаг 9

Add the parsley to the pan, pour the wine

Шаг 10

Simmer about 10 minutes until the liquid is evaporated. But before completely dry bring not necessary! Remove from heat and let cool to room temperature.

Шаг 11

Lepim patties. Put on the fire a wide frying pan, I'm a 26 cm in diameter, pour oil, let it heat up. Now you need to act quickly so that the oil is not overheated.
Stuffing and stuffing conditionally divide into 4 parts.
Take a quarter of the mince in the palm of the hand moistened with cold water, and form with wet hands ball the size of a tennis ball.
On a plate put the stuffing is not necessary, I did it for illustrative purposes only, for it is extremely difficult to sculpt and remove the process at the same time.

Шаг 12

Replusive ball into a pancake, making the center of the recess.
In deepening put a quarter of the filling.

Шаг 13

Join the edges of the tortillas over the filling and form two large Burger in the shape of a large lemon. Immediately spread in the hot oil. Put the remaining patties.
Fry on medium heat on all sides until a stable brown, turning several times, about 10 minutes. The meatballs should feel at ease in the pan, do not interfere with each other.

Шаг 14

Finished kibbeh-meatballs spread on a dish.
To the table!