Learn how to make baked kibbeh stuffed with minced meat

Easy recipe to make to prepare the lunchbox of the week

For those with such a busy routine that thinking about what to eat for lunch or dinner is a waste of time, preparing lunch boxes for the week is a blessing. Take a day off your weekend and prepare different meals so you can consume daily, save money, and eat healthy.

One of the ways to make this business even more productive is to cook meals in large quantities. This baked kibe stuffed with minced meat recipe from your personal organizer Juçara Monaco, It’s perfect for that!

Find out how to do it:

ingredients

Pasta:

• 500 g minced meat (duckling)
• 250 g of wheat per kibbeh
• 1 very large onion, finely chopped
• 5 cloves of garlic, minced or crushed
• Salt to taste
• Cumin or white pepper to taste
• 3 tablespoons of margarine
• parsley to taste

Filling:

• 500 g minced meat (duckling)
• 1/2 large onion, finely chopped
• 2 crushed cloves of garlic
• 1 or 2 beef broths (for those who prefer less salt, use only 1)
• parsley to taste
• White pepper to taste
• 1 cat sachet (250 g)

Method of preparation

1. Wash the grain for the kibbeh and let it soak for 30 minutes;
2. Put in a larger container, squeezing it carefully so that it stays moist;
3. Add the raw ground beef, onion, garlic, parsley, margarine, salt and pepper or cumin;
4. Mix everything very well and taste the salt;
5. Knead the dough – the secret is to knead a lot as if you were making bread, so the kibe will be tastier and will not break;
6. Separate this dough into two parts and with one spread the bottom of a greased form with margarine, reserving the other;
7. Fry the meat with a drizzle of olive oil and, when it is cooked and the water stops flowing, add the onion and garlic, letting it dry. Put the other ingredients on low heat so that the meat does not dry out;
8. Place the braised minced meat on top and carefully spread the catupiry;
9. Divide the rest of the dough into two parts and open the first into a piece of cling film large enough to fill half the shape;
10. Gently lay half of the dough on top of the filling and remove the cling film. Repeat the process with the other part of the dough until the entire kibe is covered;
11. Squeeze with your hands and make lines with a knife like a checkerboard on top. Drizzle with a drizzle of olive oil, cover with aluminum foil and cook in a medium oven for 1 hour.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.