Quantas calorias tem Bolo de Carne com Farinha de Quibe?

Uma porção de Bolo de Carne com Farinha de Quibe tem aproximadamente 764 kcal, com 61g de proteína, 61g de carboidratos e 29g de gordura. Valores calculados com base na Tabela TACO (UNICAMP).

Quanto tempo leva para fazer Bolo de Carne com Farinha de Quibe?

O tempo total de preparo é de 80 minutos, sendo 30 minutos de preparação e 50 minutos de cozimento.

Quantas porções rende Bolo de Carne com Farinha de Quibe?

Esta receita rende 8 porções.

Bolo de Carne com Farinha de Quibe é difícil de fazer?

Esta receita é de dificuldade média. Requer alguma experiência, mas seguindo o passo a passo fica fácil.

Quais alérgenos estão presentes em Bolo de Carne com Farinha de Quibe?

Esta receita contém: ovo, leite. Se você tem alguma alergia ou intolerância, consulte os ingredientes detalhados.

Posso modificar os ingredientes de Bolo de Carne com Farinha de Quibe?

Sim! Alguns ingredientes são opcionais e marcados como tal na lista. Os ingredientes opcionais incluem: Cravo em pó, Canela em pó.

Meatloaf with Bulgur Flour

Name: Meatloaf with Bulgur Flour
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 porções
Cuisine: brasileira
Ingredients: 750 ml de Água; 500 g de Farinha para kibe; 2 unidades de Caldo de carne (tabletes); 0.5 colher de chá de Cravo em pó (opcional); 0.5 colher de chá de Canela em pó (opcional); 0.5 maço de Hortelã picado; 1 unidade de Cebola ralada; 5 dentes de Alho picado; a gosto de Sal; 1 kg de Carne moída; 1 unidade de Ovo; 200 g de Queijo (prato ou muçarela); para untar de Óleo; 60 g de Queijo prato/muçarela ralado (para cobertura)

🇧🇷 Débora Dias Receitas

YouTube

A surprising savory loaf recipe made with ground meat and bulgur, resulting in a moist and flavorful dish, perfect for impressing guests.

Recipe Video

Ingredients

Massa

750ml de Water
500g de Bulgur wheat (fine grind)
2units de Beef bouillon cubes
1/2teaspoon de Ground cloves opcional
1/2teaspoon de Ground cinnamon opcional

Recheio/Massa

1/2bunch de Chopped mint
1unit de Grated onion
5cloves de Minced garlic
to taste de Salt
1kg de Ground beef
1unit de Egg

Recheio

200g de Cheese (Porto or mozzarella)

Preparo

for greasing de Oil

Finalização

60g de Shredded Porto/mozzarella cheese (for topping)

Instructions

ferver

Boil 750 ml of water in a saucepan.

3min

100°C

Dica: The water should be very hot when added.

dissolver

In a container, dissolve two beef bouillon cubes in the boiling water, stirring well to eliminate clumps.

1min

100°C

Dica: Optionally, add half a teaspoon of ground cloves and half a teaspoon of ground cinnamon for extra flavor.

misturar

Add 500g of bulgur wheat to the water and bouillon mixture, stirring vigorously to incorporate everything.

1min 30s

Dica: There is no need to toast the mixture; just make sure all the flour is covered by the liquid.

descansar

Cover the container with a cloth and let the mixture rest until all the water is absorbed and the bulgur is completely cool.

10min

Dica: The bulgur needs to be cool so it doesn't spoil the other ingredients when mixed.

picar

While the bulgur cools, process the mint (reserving some for garnish), grate one onion, and mince five cloves of garlic.

3min

Dica: Reserve some mint for the final decoration.

misturar

Once the bulgur mixture is cool, add the chopped mint, grated onion, minced garlic, and adjust salt to taste.

2min

Dica: Do not add too much salt at this stage, as the meat will also be seasoned.

sovar

Add 1 kg of ground beef and one whole egg to the bulgur mixture and knead well by hand until all ingredients are uniformly incorporated.

5min

Dica: Knead vigorously. Taste the mixture as you go to get the salt level right.

untar

Grease one or more pans that will be used to shape the meatloaf with oil. Line the bottom of the pan with a layer of the meat and bulgur mixture.

2min

Dica: The base layer should be a bit more generous to support the loaf.

montar

Add a layer of about 200g of sliced cheese (Porto or mozzarella) over the meat base. Repeat the layers of meat and cheese, being generous with the middle layers so the cheese shows when sliced.

3min

Dica: If desired, alternate with slices of ham along with the cheese to enhance the filling.

montar

Finish assembling with a layer of the meat and bulgur mixture over the cheese filling.

1min

Dica: If making a tiered loaf, use smaller pans (as shown in the video) or shape the mixture into a single desired form.

modelar

Use the remaining meat and bulgur mixture to shape small kibbeh pieces, which will be baked alongside the loaf for later decoration.

2min

Dica: Be careful when shaping the kibbehs, as the dough is quite moist.

assar

Place the loaf/loaves and the shaped kibbeh items in a preheated oven at 350°F (180°C) and bake for about 40 to 50 minutes.

50min

180°C

Dica: Although it may look dry on top when removed from the oven, the loaf remains very moist inside.

desenformar

After baking, if opting for a tiered loaf, carefully unmold it (springform pans help). Assemble the tiers, securing them with a long bamboo skewer for stability, if necessary.

3min

Dica: Unmolding requires care, as the loaf is very moist.

assar

Cover the finished loaf/loaves with a mixture of shredded mozzarella and Porto cheese and return it quickly to the oven to melt the cheese.

2min

Dica: The final cheese layer provides a great finish and melts nicely when heated.

decorar

Decorate the loaf with the baked kibbehs and the reserved mint leaves before serving.

1min

Dica: This recipe is baked, making it a lighter alternative to deep-frying traditional kibbeh.

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