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Lebanese Appetizer

Meat Kibbeh Akras

0
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
+

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

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
Lets Cook

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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