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

Recipe Courtesy of
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!

Difficulty: Medium

Preparation: 50 min
Cook: 20 min
Clean up: 10 min

Steps: 3 steps
16 Ingredients

Difficulty: Medium
Steps: 3 steps
16 Ingredients

Preparation: 50 min
Cook: 20 min
Clean up: 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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Name: Kibbeh Akras
Prep time: P0Y0M0D0H50M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D1H10M0S
Yield: Serves 5 people
Cuisine: Asian
Ingredients: 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

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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