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Meat Kibbeh Akras
Lebanese Starter

Meat Kibbeh Akras

(0)
60Min
Easy
Recipe Adimo
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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:

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
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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

    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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