This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
Coarse Burgul
1.75cups
Lamb cubes
500g
Onions, finely chopped
1Small
Fresh mint
1tbsp
salt
1tsp
Ground Black Pepper
0.25tsp
Cinnamon stick
0.5tsp
ground cumin
1tsp
Hot Water
Vegetable oil
2tbsp
Onions, finely chopped
2Mediums
Lamb cubes
500g
Maggi® Chicken Bouillon
2cubes
Ground all spice
0.5tsp
Pine seeds
3tbsp
Fresh mint
1tsp
Pomegranate molasses
1tbsp
Utensils and appliances
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Nutritional Information
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Carbohydrates
20.04 g
Energy
204.06 kcal
Fats
5.79 g
Protein
19.91 g
Nutrition Table Footer
Recipe steps
7 min
1 min
1 min
1 min
1 min
1 min
1 min
1 min
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Recipe steps
7 min
Step 1
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Wash burghul and drain then cover and set it aside for 1 hour.
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Recipe steps
7 min
Step 2
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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 c
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Recipe steps
7 min
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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,
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Recipe steps
7 min
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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 th
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Recipe steps
7 min
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Stuff with some cooked lamb mixture, close by pressing firmly.
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7 min
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Fry the kibbeh in hot deep oil until golden brown.
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