İster HAŞLA İster KIZART ‼️ İÇLİ KÖFTE BENİM İŞİM✋İçli Köfte Hamuru Nasıl Olmalı ayrıntılı tarif

KANALIMA HOŞGELDİNİZ KANALIMA ABONE OLUP BİLDİRİM ZİLİNİ AÇMAYI UNUTMAYIN LÜTFEN ????

3 bardak içli köftelik bulgur
1 bardak irmik
2 bardak sıcak su
1 tatlı kaşığı tuz
1 tatlı kaşığı pulbiber

1 adet yumurta
1 yemek kaşığı biber salçası
1 çay bardağı un

esmer bulgurdan yapacaksanız 1 bardak irmik ve 1 bardak sıcak suyu arttırın ????

İç malzemesi için

500 gr kıyma
1 yemek kaşığı tereyağ
3,4 adet soğan (damak tadınıza göre ayarlayabilirsiniz)
1 yemek kaşığı biber salçası (isteğe bağlı)
1 tatlı kaşığı pulbiber
1 tatlı kaşığı tuz (damak tadınıza göre ayarlayabilirsiniz)
1 çay kaşığı karabiber
isteğe bağlı yeteri kadar ceviz
isteğe bağlı maydanoz ekleyebilirsiniz

3 أكواب من البرغل مع كرات اللحم 1 كوب سميد كوبان من الماء الساخن 1 ملعقة صغيرة ملح 1 ملعقة صغيرة بابريكا 1 بيضة 1 ملعقة كبيرة من معجون الفلفل الحار 1 ملعقة صغيرة دقيق إذا كنت ستصنع من البرغل البني ، أضف كوبًا من السميد وكوبًا من الماء الساخن ???? للمواد الداخلية 500 جرام لحم مفروم 1 ملعقة كبيرة زبدة 3.4 بصل (تتكيف مع ذوقك) 1 ملعقة كبيرة من معجون الفلفل الحار (اختياري) 1 ملعقة صغيرة بابريكا 1 ملعقة صغيرة من الملح (حسب ذوقك) 1 ملعقة صغيرة فلفل أسود جوز اختياري يمكنك إضافة البقدونس الاختياري

3 ‘akwab min albarghil mae kurat allahm 1 kub samid kuban min alma’ alsaakhin 1 mileaqat saghirat milh 1 mileaqat saghirat babrika 1 bayda 1 mileaqat kabirat min maejun alfilfil alhari 1 mileaqat saghirat daqiq ‘iidha kunt satusnae min albarghal albuniyi , ‘adif kwban min alsamid wkwban min alma’ alsaakhin ???? lilmawadi aldaakhilia 500 jiram lahm mafrum 1 mileaqat kabirat zubda 3.4 basal (tatakayaf mae dhawqik) 1 mileaqat kabirat min maejun alfilfil alhari (akhtiari) 1 mileaqat saghirat babrika 1 mileaqat saghirat min almilh (hasab dhawqiki) 1 mileaqat saghirat falfil ‘aswad juz akhtiari yumkinuk ‘iidafat albaqdunis aliakhtiarii

#içliköftelik #içliköftenasılyapılır #içliköftetarifi #içli #iclikofte #iftarlıktarifler #iftarlık #242#yemek #video #trending #delicious #elaçması
Hello to everyone from this channel and my kitchen, Welcome to my channel, today I came to you with the very popular kibbeh recipe . First of all, I bought three tablespoons of butter in a suitable pot, and after the butter melts, I add 750 grams of onion. By the way, I’m

Making a little too much, you can make it from the wound size, I will definitely add it to the description section under the video as half measure. Do I fry the onions until the onions soften and turn pink? Since it is bitter, I squeezed some juice after chopping it. I added it .

_ _ Be careful not to cook our mince until it’s completely drained and roasted, I add about one and a half tablespoons of pepper paste, if you want , you can use a mix of pepper and tomato or you can use it at all, you can adjust it completely according to your taste

And after adding the tomato paste, I fry it until the smell of tomato paste comes out . If you watched it, as always, I would like to ask you to comment . Emoji. If you have a different idea about my recipe, you

Can share it with me. You can also support me by sharing my videos with your loved ones, until the smell of tomato paste comes out. After frying, I will add the spices you want, you can use the spices you want, I will use black pepper and chili pepper for this recipe If you

Like, you can add coriander too and after mixing well, I will transfer it to my debt to cool down. After it comes to room temperature, you can use the inner material after it is completely frozen to the floor that I will put in the fridge . You can prepare the beach material

. I put it in the cupboard so that it will fade. Let me show you the bulgur. 3 glasses of bulgur. A glass of semolina. 1 teaspoon of chili powder. After adding 1 teaspoon of salt and ice, I mix it, I add two glasses of hot water to it, and make

Sure that these findings do not dry out. Just at this stage, I want to tell you right away that I soaked two separate bulgur for this stuffing, I soaked both bulgur with stuffed meatballs and brown bulgur. I will show you the stuffed meatballs I opened closely

. If you want to prepare it with brown bulgur, our ingredients are the same, just one glass of semolina and 1 glass of hot water, you can prepare it by following the steps again.

After wetting the bulgur, I apply pressure on it in this way, it will be a suitable cover on it, it will be a stretch film or a plate I turn it off like this, I keep it waiting between 20 minutes and half an hour and

Transfer the bulgur I kept to the raw meatball tray . I mix the first ingredients , then little by little, I will continue to knead my dough by wetting our hands. After we feed the bulgur well, we can start kneading our

Dough by wetting our hands a little. Since the dough is a little less, I will show you the dough I made before . After you take it out, you can prepare our dough in the same way and my wife made this shot, I couldn’t shoot the other dough too much

Because my wife was not the type who could take close-up shots in some parts . Be careful to use less water By the way, the water I use is filled with water from the fountain . The stuffed meatballs no longer

Stick to the tray. When we remove it, it comes out like this in one go . The better you knead this dough, the more easily the stuffed meatballs will roll out. I prepared this stuffed meatball dough this way . I’m going through I opened one I’ll show the others in detail.

At first I plucked a piece of dough and threw it away. Then I roll it with my hand, I made it into a cylinder after wetting my hand a little, I dipped my finger in Asli oil. After oiling my palm , I started to have stuffed meatballs like this.

I squeezed the dough, then I left the dough alone. I open the stuffed meatballs by pressing on my palm. I ‘ll try to show it more closely, as you can see, I’m enlarging the

Dough by pressing it as you can see in this previous video Find it in the previous video stages I passed a little fast I got a lot of comments, can you show me by slowing down a little more? So this time, I pulled it a little slower

. As important as it is to open the kibbeh dough, it is also important to close it. Many people have difficulty closing it. I will try to show it closely during the closing stage, and I put one and a half tablespoons of the stuffing inside

, which changes according to the size and smallness of the stuffed meatballs you make. it can show later this way I wet my palm By the way, my finger got wet, by the way, I close it slowly in this way, I will cut off the excess part with my hand while closing, the

Stuffed meatballs will examine a little more. This Oka , I want to point out at this stage, I just dip my finger in oil while opening the kibbeh in the first place . I do not open with oil I just continue with water and

This oil only compresses the bulgur in the first place. That’s why I use it now, I’m preparing the stuffed meatballs that I prepared with brown bulgur, as you can see,

I open the dough by compressing it in this way so that the dough does not spread in the first place, then I break my fast. This is how I enlarge the dough by pressing down on my tip. You can examine this stuffed meatball as much as you want at this stage.

This dough will crack when you knead it well, it will not burst when you cook it the same way , try it while cooking, it will not crack or burst . It will definitely crack in time. But when you prepare it in such a smooth way, it will neither crack nor

Burst. At the end of the video, I will both fry these stuffed meatballs for you and you will like it . I sat on the floor. I normally do it on the floor, friends. I showed two on the table so that you can see in more detail, but I

Took a piece from here, I wet it on my cheek, and after I brought the dough in the form of a cylinder, it compresses the dough in this way in the first place, preventing the dough from spreading too much. um this is

Later I dipped my hand in water by pressing my palm this way I enlarge the stuffed meatballs One of the biggest mistakes you make when making stuffed meatballs is to wet the bulgur too much If you wet the bulgur too much, this time it will have difficulty in opening The dough

Opens more easily this way. The soft kneaded kibbeh dough does not open like this . After I put that stuffing, I close the stuffed meatballs with slow movements like this . Be careful not to let your hand and finger dry out.

When your hand and palm are dry, the bulgur will start to stick slowly at that stage. You need to wet it very little at that stage. just dip your finger into your palm at first so that it absorbs the excess water , then this way I tear off the excess part. This

Is the way you opened a notebook, you saw small cracks, you see it right now, fix it like this now I won’t talk after this stage I won’t talk just for those who want to watch first I will show you

The production phase gradually for those who try it for the first time, and those who do not want to watch can quickly go to the frying and boiling phase . I prepared it this way , now we will both boil and fry it

, I took some water into a suitable deep pot for boiling, I just added salt in the water and after it started to boil, I left it in the stuffed meatballs, I boiled it on high heat. I am not afraid that it will crack because I know the dough I prepared Normally we

We prepare the boiled ones in rounds. I have prepared one for you for example purposes, and the recipe for kibbeh, which I prepared in the form of amulets, is also available on my channel. You can watch it if you want. I will try to show the inner texture of the stuffed meatballs

Closely for you today . While the stuffed meatballs, which are fried, continue to fry, let me show you the boiled meatballs closely, I added 1 teaspoon of tomato paste after heating it slightly, I added more than the water we boiled the stuffed meatballs to soften the tomato paste. Now it’s really perfect, you

Can try the recipe with peace of mind, but I hope the stuffed meatballs you make will be much better than the stuffed meatballs I made. You can transfer it to the refrigerator bag and fill it with you while watching the beauty of stuffed meatballs. By the way, I’ll say goodbye to you

. I’ve come to the end of a video recipe. I hope you didn’t get bored while watching my recipe, but enjoyed it . If you like my video , please don’t forget to subscribe to my channel after this video . take good care of your loved ones,

See you in another taste at another date, goodbye, God bless

KAYNAK