250 g of bread flour for kibbeh
3/4 cup of finely chopped onion
1 tablespoon of salt
1/2 teaspoon of black pepper (ground)
1 tablespoon of chopped parsley
200 g of lean ground beef
For the filling
4 tablespoons of olive oil
1/3 cup of snail meat (optional)
3/4 cup of finely chopped onion
250 g of lean ground beef
Salt to taste
1 teaspoon of black pepper (ground)
1/3 cup of olive oil (for basting)
250 g of bread flour for kibbeh
3/4 cup of finely chopped onion
1 tablespoon of salt
1/2 teaspoon of black pepper (ground)
1 tablespoon of chopped parsley
200 g of lean ground beef
For the filling
4 tablespoons of olive oil
1/3 cup of snail meat (optional)
3/4 cup of finely chopped onion
250 g of lean ground beef
Salt to taste
1 teaspoon of black pepper (ground)
1/3 cup of olive oil (for basting)
Wash the bread flour until the water is clear
Soak for two hours in a bowl with water
Drain and squeeze the bread flour with your hands to remove all the water
Allow it to drain well on a strainer
In a bowl, combine the onion, bread flour, salt, black pepper (ground), and chopped parsley
Mix well and process through a meat grinder or food processor, adding the ground beef until it forms a homogeneous mass. Reserve
Prepare the filling: in a frying pan, heat the olive oil and add the snail meat
Remove the snail meat and reserve
Add the finely chopped onion and let the ground beef brown well, stirring frequently
Season with salt and black pepper (ground)
Remove from heat
Take a refrigerator-proof container of 19 x 31 cm from the kibbeh mass
Place the filling, snail meat, and cover with the other half of the mass, pressing gently with your hands to prevent sticking
Smooth the surface with your hands and a knife, marking squares in the mass without cutting
Brush with olive oil and bake in a preheated hot oven (200°C) until golden brown
Serve 15 portions
183 calories per serving.
