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Recipe servings:
12
Servings
ingredient_quantity
recipe ingredient
Burgul
1.75
cups
Meat steak
500
g
Onions, finely chopped
1
Small
Fresh mint
1
tbsp
salt
1
tsp
Ground Black Pepper
0.25
tsp
Cinnamon stick
0.5
tsp
ground cumin
1
tsp
Water
Vegetable oil
2
tbsp
Onions, finely chopped
2
Mediums
Meat steak
500
g
Maggi® Chicken Bouillon
2
cubes
Ground all spice
0.5
tsp
Nuts, pine nuts, dried
3
tbsp
Fresh mint
1
tsp
Pomegranate molasses
1
tbsp
Utensils and appliances
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Nutritional Information
Carbohydrates
20.04 g
Energy
204.06 kcal
Fats
5.79 g
Protein
19.91 g
1 min
1 min
1 min
1 min
1 min
1 min
1 min
Recipe steps
7 min
Step 1
Start Timer
Wash burghul and drain then cover and set it aside for 1 hour.
Recipe steps
7 min
Step 2
Start Timer
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.
Recipe steps
7 min
Step 3
Start Timer
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.
Recipe steps
7 min
Step 4
Start Timer
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.
Recipe steps
7 min
Step 5
Start Timer
Stuff with some cooked lamb mixture, close by pressing firmly.
Recipe steps
7 min
Step 6
Start Timer
Fry the kibbeh in hot deep oil until golden brown.
Recipe steps
7 min
Step 7
Start Timer
Serve hot with green salad and fresh yogurt