Fresh green mint
1 cup of Bulgur
2 tablespoons of Kibbeh spices
Method of Preparation
Peel off the skin of the tomatoes and onions, add bulgur and olive oil.
Press them with your hands, then add the two tablespoons of tomato cumin, press and mix again while adding salt.
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.