Difference between revisions of "Quibe"
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* 1 teaspoon ground [[pepper]] | * 1 teaspoon ground [[pepper]] | ||
| − | == | + | == Procedures == |
# Soak [[bulgur]] in [[water]] at least 3 hours. | # Soak [[bulgur]] in [[water]] at least 3 hours. | ||
# Drain and press [[bulgur]] in a colander to remove [[water]]. | # Drain and press [[bulgur]] in a colander to remove [[water]]. | ||
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# Deep fry rolls at 350 °F for about 10 minutes or until crusty and brown. | # Deep fry rolls at 350 °F for about 10 minutes or until crusty and brown. | ||
| − | [[Category:Brazilian | + | [[Category:Brazilian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
[[Category:Bulgur Recipes]] | [[Category:Bulgur Recipes]] | ||
Latest revision as of 17:12, 29 June 2012
Ingredients
- 1½ cup (8 oz) bulgur wheat
- 1 lb ground sirloin
- 1 chopped onion
- 4 chopped cloves of garlic
- fresh mint leaves (about 12 branches)
- 4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground pepper
Procedures
- Soak bulgur in water at least 3 hours.
- Drain and press bulgur in a colander to remove water.
- Beat the onion, garlic and mint leaves to make a coarse paste.
- Pour this paste in a large bowl, add the bulgur, ground sirloin, salt, cinnamon and ground pepper.
- Knead the mixture thoroughly, when ready, it will resemble dough.
- Form the dough into 2-inch rolls with shape of a football ball.
- Deep fry rolls at 350 °F for about 10 minutes or until crusty and brown.
