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Step 1
1 Min
Wash burghul and drain then cover and set it aside for 1 hour.
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Step 2
1 Min
Combine in a mixing bowl the prepared burghul, minced beef, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.
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Step 3
1 Min
Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Chicken Bouillon cubes, Arabic seven spices, pine seeds, dried mint and pomegranate molasses and stir to combine well.
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Step 4
1 Min
With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through from one end.
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Step 5
1 Min
Stuff with some cooked lamb mixture, close by pressing firmly.
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Step 6
1 Min
Fry the kibbeh in hot deep oil until golden brown.
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Step 7
1 Min
Serve hot with green salad and fresh yogurt