Por
Master Receita Solta
"Traditional fried kibbeh brings well-seasoned ground beef and hydrated wheat modeled in the classic oval shape. The process of immersion in hot oil ensures a crunchy and dark shell with a soft interior."
- The 2-hour hydration time of the wheat ensures uniform softness without clumping in the dough. - The rigorous draining of the wheat is the determining step so that the kibes do not crack or fall apart in the hot oil. - Deep frying at approximately 180°C browns the exterior quickly while cooking the meat inside.
Let the wheat soak in water for about 2 hours. Drain well and set aside.
In a bowl, mix the wheat, ground beef, onion, garlic, mint, salt, and black pepper.
Shape the kibbehs into the desired shape (oval or in the shape of sfiha).
Heat the oil in a deep pan until it is very hot.
Fry the kibbeh in portions, taking care that they do not stick to each other.
Fry until golden and crispy, about 3 minutes per side.
Remove the kibbeh with a slotted spoon and place on paper towels to absorb excess oil.
Serve hot, accompanied by sauces to taste.
Encontramos os melhores utensílios e ingredientes para você preparar Fried Kibe: A Delight of Brazilian Cuisine com perfeição.
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- Fill each kibe with creamy requeijão from a squeeze bottle or pieces of mozzarella before sealing the ends. - Add ground beef sautéed with onion and nuts inside the cavity as a traditional surprise filling. - Season the basic dough with ground Syrian pepper and ground cumin to highlight the oriental aromatic notes.
- A carne bovina moída pode ser substituída por carne de cordeiro moída para um perfil árabe mais tradicional. - A hortelã picada pode ser substituída por salsinha fresca picada finamente ou folhas de coentro. - O alho fresco picado pode ser trocado por alho em pó na quantidade de uma colher de chá.
Store the fried kibes in an airtight container lined with paper towels under refrigeration for up to 3 days. To reheat while maintaining the crunchiness of the crust, use the oven at 200°C for 8 minutes or the air fryer.
The shaped and still raw kibbeh freeze perfectly for up to 3 months open on a baking sheet before bagging. Fry them directly frozen in abundant hot oil, slightly reducing the flame to cook the center.
Serve accompanied by lime wedges, tahini sauce seasoned with garlic and fresh chili pepper. Natural yogurt sauce with chopped fresh mint leaves also brings refreshing balance.
The most common cause is excess moisture in the hydrated wheat or the oil temperature below the ideal point of 180°C.
Place a small piece of the dough in the oil; if it rises immediately bubbling without burning in a few seconds, it is at the ideal temperature.
Yes, arrange the kibbeh on a baking sheet greased with olive oil and bake at 200°C for about 25 minutes, turning halfway through the time.
Do not thaw; taking the kibbeh directly frozen to very hot oil preserves the structure and prevents it from softening and breaking.
Descubra a nossa releitura da salada Fattoush, uma explosão de frescor e textura em 20 minutos. Vegetais crocantes, chips de pita saborosos e um molho de romã irresistível fazem desta receita a pedida ideal para refeições rápidas e nutritivas.
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