Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Stuffed dates
Kibbeh mixture
To shape the kibbeh
To fry the kibbeh
Board
How it's done
Labneh
Season the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 3 hrs.
Stuffed dates
Mix the cream cheese with all the other ingredients up to and including the pepper. Fill the dates with the cream cheese, place one almond in the middle of each.
Kibbeh mixture
Place the bulgur wheat in a bowl, pour the water over the top, cover and leave to absorb for approx. 20 mins. Squeeze out the bulgur wheat. Puree the meat. Mix the bulgur, meat paste and parsley, season, knead to form a dough.
To shape the kibbeh
Heat the oil in a non-stick frying pan. Briefly sauté the onion. Turn up the heat. Add the meat and fry for approx. 3 mins., place in a bowl, allow to cool slightly. Add the pine nuts and sultanas, mix and season. Divide the kibbeh mixture into 12 portions, shape into balls, flatten. Place approx. 1 tbsp of filling in the middle of each, fold in, press down firmly. Press the ends together to create an oval shape.
To fry the kibbeh
Heat the oil in the same pan. Cover and fry the kibbeh in batches for approx. 6 mins. all over. Remove and drain on paper towels.
Board
Serve the kibbeh, labneh, stuffed dates, pitas and all of the remaining ingredients on the board.
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