100 ml corn oil
400 g chopped onions
2 tsp mashed garlic
2 tbsp of pine nuts
200 g minced meat
1 tsp sweet pepper
1 tsp cinnamon
1 tsp sumac
1 tsp salt
50 ml pomegranate molasses
kibbeh paste:
300 g soft soaked burgul
500 g minced meat
1 ½ tsp sweet pepper
10 g marjoram
100 g chopped onions
100 g fine semolina