Cru Quibbe

Name: Cru Quibbe
Yield: 15
Ingredients: 250g of trigo flour (preferably the lighter one); 1/2 teaspoon of salt; 1 teaspoon of dried orange peel (bahar); 500g of lean ground beef, twice-ground; Onion and parsley (for garnish); Olive oil (for serving)

1
250g of trigo flour (preferably the lighter one)
2
1/2 teaspoon of salt
3
1 teaspoon of dried orange peel (bahar)
4
500g of lean ground beef, twice-ground
5
Onion and parsley (for garnish)
6
Olive oil (for serving)

Ingredients

1
250g of trigo flour (preferably the lighter one)
2
1/2 teaspoon of salt
3
1 teaspoon of dried orange peel (bahar)
4
500g of lean ground beef, twice-ground
5
Onion and parsley (for garnish)
6
Olive oil (for serving)

Directions

1
Rinse the trigo flour well and soak it in cold water for 1 hour
2
Drain and squeeze out excess water with your hands
3
In a bowl, quickly mix together the trigo flour, salt, bahar, and ground beef (well-chilled), until you get a uniform mass
4
Place on a serving plate and shape with your hands (moistened with cold water), giving the quibbe an elongated or rounded shape
5
Garnish with parsley and onion rings
6
Drizzle with olive oil at the time of serving
7
Serves 15 portions
8
167 calories per portion
9
Note: The ground beef for the cru quibbe should not have fat or nerves
10
It should have a reddish-brown color and be well-chilled
11
To prevent it from darkening, work quickly with the quibbe and store it in the refrigerator, covered with plastic wrap pressed against the meat, until serving.