3 pimientos
1 1/2 cups of wheat for kibeh
8 tablespoons of olive oil
1 1/2 chopped onion
8 sprigs of green onions, chopped
1 teaspoon of ground black pepper
1 teaspoon of cinnamon powder
1 1/2 cup of cooked rice
1/3 cup of chopped raisins
1 chicken bouillon tablet
1/2 cup of hot water
1/3 cup of breadcrumbs
4 tablespoons of chopped parsley
1 teaspoon of lemon zest
Salt, olive oil, and black pepper to taste
3 pimientos
1 1/2 cups of wheat for kibeh
8 tablespoons of olive oil
1 1/2 chopped onion
8 sprigs of green onions, chopped
1 teaspoon of ground black pepper
1 teaspoon of cinnamon powder
1 1/2 cup of cooked rice
1/3 cup of chopped raisins
1 chicken bouillon tablet
1/2 cup of hot water
1/3 cup of breadcrumbs
4 tablespoons of chopped parsley
1 teaspoon of lemon zest
Salt, olive oil, and black pepper to taste
Soak the wheat in cold water overnight
Drain it and reserve
Heat the olive oil and sauté the onion and green onions for 7 minutes
Add the ground black pepper, cinnamon powder, and cooked rice; mix for 3 minutes
Add the raisins and chicken bouillon dissolved in hot water; cook over low heat until a rich filling forms
Remove from heat, mix with the drained wheat and half of the breadcrumbs
Add the parsley, lemon zest, adjust salt and black pepper to taste, and reserve
Cut the pimientos in half and remove the white part and seeds
Spread the filling and sprinkle with breadcrumbs; drizzle with olive oil to taste, then bake in a preheated medium oven until the pimientos are tender
