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

Kibbeh Akras
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!
  • Medium
  • 50 min
  • 20 min
  • 10 min
  • 3 steps
  • 16 Ingredients
  • Medium
  • 3 steps
  • 16 Ingredients
  • 50 min
  • 20 min
  • 10 min

Instructions

  1. 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.


  2. 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.
    Make kibbeh paste


  3. 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°.
    Bake Kibbeh


Garnish and Serve!

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

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