Meat Kibbeh Akras
60Min
Easy
Ingredients
12
Servings
ingredient_quantity
recipe ingredient
1.75
cups
Burghul, fine
500
g
Minced beef
1
Small
Onions, finely chopped
1
tbsp
Dried mint
1
tsp
salt
0.25
tsp
Ground Black Pepper
0.5
tsp
Ground cinnamon
1
tsp
ground cumin
For the stuffing:
2
tbsp
Vegetable oil
2
Mediums
Onions, finely chopped
500
g
Minced lamb
2
cubes
Maggi® Chicken Bouillon
0.5
tsp
Ground seven spices
3
tbsp
Nuts, pine nuts, dried
1
tsp
Dried mint
1
tbsp
Pomegranate molasses
.
Nutrition Value
Energy
204.06 kcal
Protein
19.91 g
Carbohydrates
20.04 g
Fats
5.79 g
Information per serving
Instruction
60 Minutes
-
Step 1
Wash burghul and drain then cover and set it aside for 1 hour. -
Step 2
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. -
Step 3
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. -
Step 4
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. -
Step 5
Stuff with some cooked lamb mixture, close by pressing firmly. -
Step 6
Fry the kibbeh in hot deep oil until golden brown. -
Step 7
Serve hot with green salad and fresh yogurt
