Receta para Shabat: Kibe al horno

Shabat, una receta alegórica: Kibe al horno.
Shabat, una receta alegórica: Kibe al horno.
En homenaje al encuentro entre Israel y El Líbano para delimitar fronteras marítimas y dar un paso enorme en el reencauzamiento de las relaciones diplomáticas, Vis a Vis te brinda en este Shabat, una receta alegórica: Kibe al horno.
El Kibe es una preparación de origen libanes y sirio muy extendido por los países árabes, pero también en sudamerica, principalmente Brasil y México.
Se suele preparar en forma de croquetas, con una forma parecida a un balón de rugby y fritas en aceite, pero también al horno. Igualmente se hacen rellenas.El ingrediente significativo para esta receta es el Bulgur o «trigo partido», y que es fácil de encontrar tanto en tiendas ecológicas, herboristerias y tiendas con productos árabes, latinos e incluso chinos.

Leer más: Receta judía para Shabat: Cómo preparar pepinos agridulces
Ingredientes
2/3 taza de bulgur medio gruesa

taza de perejil fresco
cebolla grande
cucharadita de comino molido
1/2 cucharadita de canela
cucharadita de sal
1/2 cucharadita de pimienta negra
1/2 libras de carne molida sin grasa (Preferiblemente Cordero)
3 cucharadas de aceite

Procedimiento para preparar Kibe al horno

Precalentar el horno a 350 grados F

Colocar el bulgur en un recipiente para microondas y cúbralos con agua. Coloque en el microondas a fuego alto 1 a 2 minutos hasta que bulgur este hinchado y el agua se absorba, mezcle y dejar reposar hasta que se enfríe.

Coloque el perejil en el procesador de alimentos. Procese, añadiendo poco a poco la cebolla hasta que quede bien picadito.

Revuelva la mezcla de perejil y cebolla en el bulgur, el comino, canela, sal y pimienta.

Revuelva la mezcla del bulgur con la carne molida y mezcle bien.

Poner la mezcla en un Pyrex uniformemente y rocíe 3 cucharadas de aceite por encima.

Hornear hasta que estén color café claro por encima, de 35 a 40 minutos, dependiendo del grosor.

Cortar en forma de diamantes y servir.

Fuente: Recetas Judías

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