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Lebanese Starter

Meat Kibbeh Akras

(0)
60Min
Easy
Recipe Adimo

Ingredients

-
12 Servings
+

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: here

1.75  cups
Burghul, fine
500  g
Minced beef
1  Small
Onions, finely chopped
1  tbsp
Spearmint, dried
1  tsp
salt
0.25  tsp
Ground Black Pepper
0.5  tsp
Ground cinnamon
1  tsp
ground cumin
1  g
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
Spearmint, dried
1  tbsp
Pomegranate molasses

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Nutrition Value

Energy
204.42 kcal
Protein
19.94 g
Carbohydrates
20.09 g
Fats
5.8 g
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
1 Min
Wash burghul and drain then cover and set it aside for 1 hour.
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.
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.
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.
Step 5
1 Min
Stuff with some cooked lamb mixture, close by pressing firmly.
Step 6
1 Min
Fry the kibbeh in hot deep oil until golden brown.
Step 7
1 Min
Serve hot with green salad and fresh yogurt
Meat Kibbeh Akras

Step 1 of 7

Wash burghul and drain then cover and set it aside for 1 hour.

Meat Kibbeh Akras

Step 2 of 7

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.

Meat Kibbeh Akras

Step 3 of 7

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.

Meat Kibbeh Akras

Step 4 of 7

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.

Meat Kibbeh Akras

Step 5 of 7

Stuff with some cooked lamb mixture, close by pressing firmly.

Meat Kibbeh Akras

Step 6 of 7

Fry the kibbeh in hot deep oil until golden brown.

Meat Kibbeh Akras

Step 7 of 7

Serve hot with green salad and fresh yogurt

Recipe PDF
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