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

Utensils and appliances

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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Meat Kibbeh Saniyeh

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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