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