Créé avec l’IA
Spinach and Kibbeh Pockets
70 min 965 kcal par portion Moyen
Ingrédients
4 Portions
- ground lamb400 g
- bulgur wheat200 g
- fresh spinach200 g
- onion1 medium
- garlic2 cloves
- allspice1 tsp
- salt0,5 tsp
- black pepper0,25 tsp
- olive oil100 ml
Instructions
- 1
Rinse the bulgur wheat under cold water and let it soak in a bowl of water for about 20 minutes. Drain well.
- 2
In a large bowl, combine the ground lamb, soaked bulgur, allspice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 3
Finely chop the onion and garlic. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until they are soft and translucent.
- 4
Add the fresh spinach to the pan and cook until wilted. Remove from heat and let it cool slightly.
- 5
Preheat your oven to 180°C (350°F).
- 6
Take a small portion of the lamb mixture and flatten it in your hand. Place a spoonful of the spinach mixture in the center and fold the lamb around it to form a pocket. Repeat with the remaining mixture.
- 7
Place the kibbeh pockets on a baking sheet and brush them with the remaining olive oil.
- 8
Bake in the preheated oven for 25-30 minutes, or until the kibbeh is golden brown and cooked through.
