Ingredients
12
Servings
ingredient_quantity
recipe ingredient
Coarse Burgul
1.75
cups
Lamb cubes
500
g
Onions, finely chopped
1
Small
Fresh mint
1
tbsp
salt
1
tsp
Ground Black Pepper
0.25
tsp
Cinnamon stick
0.5
tsp
ground cumin
1
tsp
Hot Water
Vegetable oil
2
tbsp
Onions, finely chopped
2
Mediums
Lamb cubes
500
g
Maggi® Chicken Bouillon
2
cubes
Ground all spice
0.5
tsp
Pine seeds
3
tbsp
Fresh mint
1
tsp
Pomegranate molasses
1
tbsp
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Nutritional Information
Nutrition Table Footer
Carbohydrates
20.04 g
Energy
204.06 kcal
Fats
5.79 g
Protein
19.91 g
Nutrition Table Footer
1 min
1 min
1 min
1 min
1 min
1 min
1 min
Recipe steps
7 min
Step 1
Start TimerWash burghul and drain then cover and set it aside for 1 hour.
Recipe steps
7 min
Step 2
Start TimerCombine 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 c
Recipe steps
7 min
Step 3
Start TimerHeat 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,
Recipe steps
7 min
Step 4
Start TimerWith 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 th
Recipe steps
7 min
Step 5
Start TimerStuff with some cooked lamb mixture, close by pressing firmly.
Recipe steps
7 min
Step 6
Start TimerFry the kibbeh in hot deep oil until golden brown.
Recipe steps
7 min
Step 7
Start TimerServe hot with green salad and fresh yogurt
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