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Ingredients
- Serves 5 people
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 burgul500 g minced meat
1 ½ tsp sweet pepper
10 g marjoram
100 g chopped onions
100 g fine semolina
Recipe Courtesy of
Asian Food Network
Asian Food Network
Kibbeh Akras
A rather classic and easy-to-make Middle-Eastern dish originating from Lebanon, Kibbeh Akras are meatballs made with bulgur and finely ground meat that's all perfectly spiced. The meat is actually stuffed in a hollow shell made from a combination of bulgur and minced meat -that's right, this comfort food is basically meat wrapped around meat! The bulgur, being a type of wheat, gives the dish the heartiness it needs in order to keep you full for the whole day. Make a whole bunch as Kibbeh Akras can be prepared and frozen way beforehand and baked as and when needed. Hot tip: Want more crips and crunch? Don't bake 'em, deep-fry instead!
- Medium
- 50 min
- 20 min
- 10 min
- 3 steps
- 16 Ingredients
- Medium
- 3 steps
- 16 Ingredients
- 50 min
- 20 min
- 10 min
Instructions
-
Make meat stuffing
- Put the oil into a saucepan.
- Add the onions, the garlic and the pine nuts.
- Add the minced meat and fry the mixture.
- Add the pepper, the cinnamon, the sumac, the salt, the pomegranate molasses and mix.
-
Make kibbeh paste
- Put the soaked burgul in a bowl.
- Add the minced meat, the sweet pepper, the marjoram, the chopped onions and thefine semolina.
- Mix well using the hands.
-
Bake Kibbeh
- Take a piece of the kibbeh paste, with a finger make a hole then put some of the filling then seal the ball.
- Bake for 20 minutes at a temperature of 185°.
Garnish and Serve!
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Ingredients
- Serves 5 people
-
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
Nutrition
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