Meat Kibbeh Saniyeh

Name: Meat Kibbeh Saniyeh
Prep time: 5 min
Cook time: 70 min
Total time: 70 min
Yield: 12 Servings
Cuisine: Lebanese
Ingredients: 1 kilogram burghul fine; 500 Minced beef; 100 tablespoons Onion finely chopped; 1 tablespoon Fresh mint; 1 gram Maggi Sambosa Mix®; 1 tablespoon Water bottled generic; 2 tablespoons Vegetable Oil; 2 grams Onion finely chopped; 500 grams Minced lamb; 1 tablespoon Maggi Sambosa Mix®; 3 tablespoons Pine seeds; 1 tablespoon Dried mint; 2 tablespoons pomegranate molasses; 3 Mediums Tomato diced; 3 Mediums Diced Cucumber; 1/3 Head Lettuce finely chopped; 1 Medium fresh lemon juice; 1 pinch salt; 1 tablespoon Olive Oil

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Intermediate

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70 Min

Kibbe Saniyeh is a Lebanese favorite for everyone! Explore our kibbeh recipe prepared with Maggi Sambosa Seasoning. Let's cook this easy & practical dish!

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Ingredients

Recipe servings:

12 Servings

burghul, fine

1 kilogram

Beef, ground, 93% lean meat / 7% fat, raw

500 g

Onions, finely chopped

100 tbsp

Fresh mint

1 tbsp

MAGGI Sambosa Seasoning®

1 g

Water

1 tbsp

Vegetable Oil

2 tbsp

Onions, finely chopped

2 g

minced lean beef

500 g

MAGGI Sambosa Seasoning®

1 tbsp

Nuts, pine nuts, dried

3 tbsp

Fresh mint

1 tbsp

pomegranate molasses

2 tbsp

Tomatoes, diced

3 Mediums

Cucumber

3 Mediums

Lettuce

0.33 Head

Lemon juice

1 Medium

salt

1 pinch

Olive Oil

1 tbsp

Nutritional Information

Carbohydrates

74.7 g

Energy

577.49 kcal

Fats

21.34 g

Protein

27.72 g

Recipe steps

6 min

1 min

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Recipe steps

6 min

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Wash burghul and drain. Cover and set aside for 1 hour.

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6 min

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Combine the prepared burghul, minced beef, onion, mint, MAGGI® Samosa Mix in a mixing bowl. Mince the ingredients 3 times using the meat electric mincer (add some cold water for soft dough if needed). Cover and set in the fridge.

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6 min

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Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add MAGGI® Samosa Mix, pine seeds, dried mint and pomegranate molasses and stir to combine well.

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6 min

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Divide the burghul mixture into two and using a rolling pin, roll each half to the size of a greased round oven-tray (about 30-40cm wide). Place one rolled burghul mix in the tray, gently layer the stuffing mix over it and place the second rolled disk over the stuffing.

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6 min

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Push the edges to seal the stuffing and with a sharp knife, score the top of the kibbeh to the desired shape (wedges/diamonds). Brush with oil and place in a preheated oven at 180°C for 30-40 minutes until golden on top and fully cooked.

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6 min

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Serve hot with green salad and fresh yoghurt.

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Meat Kibbeh Saniyeh

Nutritional facts per serving

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Ingredients

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Meat Kibbeh Saniyeh

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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