Lebanese Starter

Meat Kibbeh Akras

Name: Meat Kibbeh Akras
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: Lebanese
Ingredients: 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

60Min

Easy

Ingredients

12 Servings

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

Copy

Nutrition Value

Energy

457.89 kcal

Protein

19.38 g

Carbohydrates

20.43 g

Fats

34.3 g

Information per serving

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

Step 1 of 7

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

Step 2 of 7

Step 3 of 7

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.