Meat Kibbeh Saniyeh
Step1 of 6
Wash burghul and drain. Cover and set aside for 1 hour.
Step2 of 6
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.
Step3 of 6
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.
Step4 of 6
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.
Step5 of 6
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.
Step6 of 6
Serve hot with green salad and fresh yoghurt.