Lebanese
Starter
Meat Kibbeh Akras
60Min
Easy
1.75 cups
Burghul, fine
500 g
Lean 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
1 Sachet
MAGGI Powder Chicken Bouillon
0.5 tsp
Ground seven spices
3 tbsp
Nuts, pine nuts, dried
1 tsp
Spearmint, dried
1 tbsp
Pomegranate molasses
2 cups
Vegetable oil
.
Nutrition Value
Energy
457.89 kcal
Protein
19.38 g
Carbohydrates
20.43 g
Fats
34.3 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
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