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[caption id="attachment_508" align="aligncenter" width="300" caption="small kibbeh (mini icli kofte)small kibbeh in walnut sauce"]<img class="size-medium wp-image-508" title="101_1058" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1058-300x225.jpg" alt="small kibbeh (mini icli kofte)" width="300" height="225" />[/caption]

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[caption id="attachment_509" align="aligncenter" width="300" caption="small kibbeh in walnut sauce"]<img class="size-medium wp-image-509" title="101_1059" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1059-300x225.jpg" alt="small kibbeh in walnut sauce" width="300" height="225" />[/caption]

<div class="mceTemp"> Kubbeh .Turkish <strong>ICLI KOFTE .</strong> The dish made  bulgur and minced meat. </div>
<div class="mceTemp">Kibbeh most characteristic foods  ,    Turkey, Syria, Lebanon,Palastine, Jordan,Iraq , Egypt, The Arabian and Armenia..</div>
<div class="mceTemp">Kubbeh  Maftuniye and kubbeh Hamusta  are staples of Iraqi-Jewish cooking in Israel.</div>
<div class="mceTemp">In Turkey    a specially at Southern; the familes have their own recipes.   From this ingredients you  can  made  a lots of various   kibbeh.</div>
<div class="mceTemp">This recipe my own recipe.. Its serves  as a meze or kokteyl party dish.   This  cooking like pasta in bolling water. Also its  can fry in hot  oil.</div>
<div class="mceTemp">  I hope I'll give you all kibbeh recipes in my blog.Making kibbeh not easy.. but my way make it easy!     (See in my Turkish blog videos making <strong>ICLI KOFTE)</strong></div>
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<div class="mceTemp"><strong>INGREDIENTS<img class="alignright size-medium wp-image-512" title="101_0997" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_0997-300x225.jpg" alt="101_0997" width="300" height="225" /></strong></div>
<div class="mceTemp"><strong>OUTER SHELLS</strong></div>
<div class="mceTemp">1cup fine bulgur</div>
<div class="mceTemp">1/2cup flour (whole weath better)</div>
<div class="mceTemp">2egg  whites</div>
<div class="mceTemp">1teaspoon ground cumin</div>
<div class="mceTemp">1/2teaspoon salt</div>
<div class="mceTemp">1tablespoon red pepper paste or paprika flakes</div>
<div class="mceTemp">1cup hot water</div>
<div class="mceTemp"><strong>FOR THE FILLING</strong></div>
<div class="mceTemp">2 egg-sized miced beef</div>
<div class="mceTemp">1onion , chopped</div>
<div class="mceTemp">2tablespoons butter</div>
<div class="mceTemp">1teaspoon red pepper flakes</div>
<div class="mceTemp">1/2 teaspoon  black pepper</div>
<div class="mceTemp">1/4teaspoon sugar</div>
<div class="mceTemp">salt to taste</div>
<div class="mceTemp"><strong>METHOD</strong></div>
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[caption id="attachment_513" align="alignleft" width="300" caption="put on of the left hand a small bulgur dough ball "]<img class="size-medium wp-image-513" title="101_1049" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1049-300x225.jpg" alt="put on of the left hand a small bulgur dough ball " width="300" height="225" />[/caption]

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[caption id="attachment_514" align="alignleft" width="300" caption="put some filling on"]<img class="size-medium wp-image-514" title="101_1050" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1050-300x225.jpg" alt="put some filling on" width="300" height="225" />[/caption]

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[caption id="attachment_515" align="alignleft" width="300" caption="close up sides together and taper the ends"]<img class="size-medium wp-image-515" title="101_1051" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1051-300x225.jpg" alt="close up sides together and taper the ends" width="300" height="225" />[/caption]

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[caption id="attachment_516" align="alignleft" width="300" caption="cook in bolling water like pasta"]<img class="size-medium wp-image-516" title="101_1054" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1054-300x225.jpg" alt="cook in bolling water like pasta" width="300" height="225" />[/caption]

<div class="mceTemp">To make   the filling ,heat the butter and saute   meat , and onion. Add black pepper , salt, sugar, red pepper flakes and cook for  a furter 10 munites. Add chopped parsley and  set aside to cool.</div>
<div class="mceTemp">To making outer shells ,put the bulgur in a food processor.  Add  paprika flakes or red pepper paste, cumin,salt and  1/2cup of warm water let  sit 10 munites. Add egg whites and flour .Knead until well mixed like a dough. Add a little ice water if needed.  (You can knead by hand in a bowl)</div>
<div class="mceTemp">To make kibbeh.Wet your hands and shappe bulgur dough into small balls.  Put a ball on left hand  make it like a small plate put some filling on.  close up sides together  and taper ends to a point resemling a lemon. Contineu until all the mixture is used up.</div>
<div class="mceTemp">Boill 3-4 cups water in a pan. Add 1/4 teaspoon salt. Add the kibbeh and cook for ten munites like pasta. Drain. Add 2-3 table spoon souce and mix. Transfer on a serving dish and serve rest of souce vedges in a small bowl. </div>
<div class="mceTemp"><strong>MAKING    SOUCE</strong></div>
<div class="mceTemp"><img class="alignleft size-medium wp-image-517" title="101_1055" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1055-300x225.jpg" alt="101_1055" width="300" height="225" /></div>
<div class="mceTemp">1/2cup walnuts</div>
<div class="mceTemp">2cloves garlic</div>
<div class="mceTemp">1/2cup parsley and mint leaves</div>
<div class="mceTemp">1teaspoon paprika flakes</div>
<div class="mceTemp">2tablespoons lemon juice or pomegrante syrup</div>
<div class="mceTemp">2tablespoons olive oil</div>
<div class="mceTemp">salt to taste</div>
<div class="mceTemp">Mix all ingredients in a food processor And serve.  </div>
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<div class="mceTemp"><strong>FRIED  KIBBEH</strong></div>
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[caption id="attachment_523" align="alignleft" width="300" caption="fried kibbeh ,serves with tahini sauce"]<img class="size-medium wp-image-523" title="101_1085" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1085-300x225.jpg" alt="fried kibbeh ,serves with tahini sauce" width="300" height="225" />[/caption]

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[caption id="attachment_524" align="alignright" width="300" caption="deep-fry kibbeh"]<img class="size-medium wp-image-524" title="101_1084" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1084-300x225.jpg" alt="deep-fry kibbeh" width="300" height="225" />[/caption]

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<div class="mceTemp">Another  way is  cooking   kibbeh;    Heat   2 cups sunflower oil and deep-fry the kibbeh until golden brown and outer coatings are crunchy  . Drain on absorbent kitchen paper. Transfer on a serving dish. Serve with green salad or  yogurt </div>
<div class="mceTemp">or  tahini parsley sauce.</div>
<div class="mceTemp"><img class="alignleft size-medium wp-image-525" title="101_1083" src="https://www.nursendogan.com/en/wp-content/depo/2009/10/101_1083-300x225.jpg" alt="101_1083" width="300" height="225" /></div>
<div class="mceTemp"><strong>TAHINI    AND  PARSLEY  SAUCE</strong></div>
<div class="mceTemp">3table spoons  tahini</div>
<div class="mceTemp">3table spoons water</div>
<div class="mceTemp">3tablespoons  lemon juice</div>
<div class="mceTemp">1/2 teaspoon sumak</div>
<div class="mceTemp">1/3teaspoon red pepper flakes</div>
<div class="mceTemp">1clove garlic, minced</div>
<div class="mceTemp">1/2cup parsley leaves, chopped fine</div>
<div class="mceTemp">salt to taste</div>
<div class="mceTemp">Mix tahini, water,lemon juice with a fork. Add parsley, garlic, sumak, red pepper flakes  and salt, mix wel.. Serve in dip bowl  with fried kibbeh. </div>
<div class="mceTemp">You can mix all ingredients in a small food processor. </div>

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