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Lebanese Main course

Meat Kibbeh Saniyeh

6
70Min
Intermediate

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

1 g
Buckwheat groats, roasted, dry
500 g
Minced lamb
100 tbsp
Onion
1 tbsp
fresh mint, chopped
1 g
MAGGI Sambosa Seasoning®
1 tbsp
Water
2 Mediums
Vegetable oil, palm kernel
2 g
Onion
500 tbsp
Minced lamb
1 tbsp
MAGGI Sambosa Seasoning®
3 tsp
Nuts, pine nuts, dried
1 tbsp
Spearmint, dried
1 tbsp
pomegranate molasses

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Nutrition Value

Information per serving
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Instruction

70 Minutes
Step1
1 Min
Wash burghul and drain. Cover and set aside for 1 hour.
Step2
1 Min
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
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 MAGGI® Samosa Mix, pine seeds, dried mint and pomegranate molasses and stir to combine well.
Step4
1 Min
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
1 Min
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
1 Min
Serve hot with green salad and fresh yoghurt.
Meat Kibbeh Saniyeh

Step1 of 6

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

Meat Kibbeh Saniyeh

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.

Meat Kibbeh Saniyeh

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.

Meat Kibbeh Saniyeh

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.

Meat Kibbeh Saniyeh

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.

Meat Kibbeh Saniyeh

Step6 of 6

Serve hot with green salad and fresh yoghurt.

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B Blesy Palma
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