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Middle Eastern appetizer board
1 h active | 4 h total
Nutrition facts per serving:
  • Energy in kcal about 724
  • Fat about 32g
  • Carbohydrates about 79g
  • Protein about 25g
This is needed
This is needed for 8 people
Labneh
  • 400 g plain greek yoghurt
  • 0.75 tsp salt
  • 0.5 tbsp olive oil
  • a little pepper
  • 50 g pomegranate seeds
Stuffed dates
  • 125 g plain organic cream cheese
  • 0.25 tsp ground cumin
  • 0.25 tsp salt
  • 1 organic lemon, use a little grated zest and 1 tbsp of juice
  • a little pepper
  • 10 Medjool dates cut open lengthwise, pitted
  • 10 shelled almonds, roasted
Kibbeh mixture
  • 120 g bulgur
  • 4 dl water, boiling
  • 250 g minced meat (beef or lamb)
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 3 tsp paprika
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp salt
To shape the kibbeh
  • 1 tbsp oil
  • 1 onions, finely chopped
  • 125 g minced meat (beef or lamb)
  • 50 g pine nuts
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 50 g sultanas, finely chopped
To fry the kibbeh
  • oil for frying
Board
  • 4 pita breads, roasted
  • 250 g tabbouleh salad
  • 150 g falafels
  • 50 g soft dried apricots
  • 200 g hummus
  • 20 g sunflower seeds with shell
  • 4 figs, cut into wedges
  • 4 mini cucumbers, halved lengthwise
  • 4 stuffed vine leaves
  • 1 pomegranate, cut into wedges
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And that's how it's done
And that's 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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