Levantine cabin - web medicine

How to make the Levantine cabin sponsored by the traditional Middle East. Learn how to make the Levantine cabin in detail through the following. Ingredients to prepare the Levantine Cabini components of the Kibbetis 680 grams of low -fat meat. ½2 cup soft bullets. Large onion, sliced ​​quarters. 2 teaspoon formed spices. A teaspoon of chopped coriander. A teaspoon of black pepper. ½ teaspoon of ground cinnamon. A pinch of salt. Water as needed. Vegetable -Oil for Fry as needed. Fill ingredients 450 g of mince. Medium -sized onion. ⅓ Roasted Denne Cup. 1 tablespoon of olive oil. A teaspoon of shaped spices. ½ teaspoon cinnamon. A pinch of salt. Black black pepper. The stairs to prepare the Levantine cabin, bring a retina, cover it with a light cloth, add the bulgur and then place the refinery in a bowl of water. Let the Bulgur soaked with water for about 15 minutes, then pull the cloth with the bulgur that holds it, then press it to get rid of it from water and set it aside. Bring a bowl, add the meat, onions, spices and salt, place it in the food processor and whisk the ingredients until smooth. Turn the mixture into a large bowl, add the bulgur and moisturize your hands to mix the bulgur with meat, cover it and place it in the fridge. Bring a large saucepan, heat the olive oil and fry the onions until golden, and add the mince. Cook the ingredients on medium heat, stir from time to time and add pine, salt, spices and pepper. Stir the ingredients to homogeneous, then remove from the heat and set aside to cool. Remove the kibbeheg dough from the fridge, bring a tray covered with butter paper, moisturize your hands with water and take a handful of dough about 2 tablespoons. Form of dough an oval disc in the palm of your hand, make a hole in the middle and add a tablespoon of filling to it. Close the dough well, use your hands to make it oval in shape, then place it in the tray and repeat the same steps to end all the ingredients. Leave the kibbing per hour, then heat vegetable -oil in a deep frying pan at a high temperature, and fry the kibbing in groups. Remove the Levantine cabin with caution from the oil, place it in a servant and serve warm. Nutrition notes make sure you eat Bulgur, and add it to meals. Following the Levantine cabin chooses the healthy alternatives to gluten -free Bulgur If you suffer from wheat allergy, it can cause it to be severely sensitive that affects the health of the body. If you follow the way to make the Levantine cabin, it is advised to increase the amount of pine added to the filling, as it is a source of vitamin C that contributes to improving thinking, memory and concentration. The Levantine cabin and diabetics. Eat foods rich in dietary fiber for its role in maintaining the stability of the sugar level in the blood. The Levantine and heart patients are recommended to eat the heart patients with the nutritional sources of whole grains, such as Bulgur, because of the connection with a reduction in the risk of heart disease and other chronic diseases. If you follow the way to make the Levantine cabin, you need the Kabiba toast instead of roasting it deep with the oil, to reduce the calories and saturated fats. It should be noted that the amount of vegetable oil used at the braai of the Levantine cabin is not calculated in the following nutritional values. The Levantine cabin and pregnant women make sure they increase the way the Levantine cabin works by increasing the amount of Bulgur, if possible, it is a source rich in iron, needed in the formation of red blood cells, pyramids, proteins and nervous vectors. The calories and nutritional values ​​of the Levantine Cabbaya for one session, calories, 642 calories, total fat, 21 grams of saturated fats, 5.5 grams, cholesterol 169 milligram sodium, 199 milligrams, total carbohydrate 50.5 grams diet fiber 12.4 g total sugar 54 g protein 64,2 Microcrocrocrecot. Potassium 1072 mg