Lebanese Appetizer

Meat Kibbeh Akras

Name: Meat Kibbeh Akras
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: Lebanese
Ingredients: 1¾ cups burghul or 350 g; fine; 1 teaspoon dried mint; 1 small onion or 100 g; chopped; ½ teaspoon ground cinnamon; 1 teaspoon salt; 2 cups vegetable oil or 440 g; for deep frying; 2 tablespoons vegetable oil; For the stuffing:; 2 medium onions or 250 g; chopped; 1 sachet MAGGI® powder Chicken Bouillon; 3 tablespoons pine seeds; toasted; 1 tablespoon pomegranate molasses; ½ teaspoon seven spices; 1 teaspoon cumin powder; 500 g lean minced beef; 1 tablespoon fresh mint; chopped; ½ kg minced lamb; ¼ teaspoon ground black pepper

60 Min

Easy

Try this easy-to-follow authentic Meat Kibbeh Akras recipe at home to serve to your family. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Ingredients

12 Servings

350 g

Bulgur, dry

4 g

Spearmint, dried

100 g

Onions, raw

2 g

Spices, cinnamon, ground

4 g

Salt, table

100 g

Vegetable oil-butter spread, reduced calorie

20 g

Vegetable oil-butter spread, reduced calorie

0.1 g

Water, bottled, generic

250 g

Onions, raw

12 g

Powder Chicken Bouillon

30 g

Nuts, pine nuts, dried

10 g

Molasses

2 g

Spices, allspice, ground

4 g

Spices, cumin seed

500 g

Beef, brisket, flat half, boneless separable lean only, trimmed to 0 fat, all grades, raw

5 g

Spearmint, dried

500 g

Lamb, ground, raw

1 g

Spices, pepper, black

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Nutrition Value

Carbohydrates

27.02 g

Protein

20.41 g

Fats

19.47 g

Energy

356.06 kcal

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.