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–+ servings

Kibbeh Akras

mursalin
Kibbeh Akras are meatballs made with bulgur and finely ground meat that are all perfectly spiced. They are a rather classic and easy-to-make Middle-Eastern dish originating from Lebanon. The meat is actually stuffed in a hollow shell made of bulgur and minced meat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Calories 302 kcal

Ingredients
  

  • 1 cup of corn oil
  • 1 lb of chopped onions
  • 2 tsp mashed garlic
  • 2 tbsp of pine nuts
  • 1/2 lb of minced meat
  • 1 tsp sweet pepper
  • 1 tsp cinnamon
  • 1 tsp sumac
  • 1 tsp salt
  • 1 cup of pomegranate molasses
  • For the kibbeh paste:
  • 1 lb of soft soaked burgul
  • 1 lb of minced meat
  • 1 ½ tsp sweet pepper
  • 1 tablespoon of marjoram
  • 1 cup of chopped onions
  • 1 cup of fine semolina

Instructions
 

  • Prepare the meat stuffing
  • In a saucepan, heat the oil.
  • Combine the onions, garlic, and pine nuts in a mixing bowl.
  • Fry the mixture with the minced meat.
  • Combine the pepper, cinnamon, sumac, salt, and pomegranate molasses in a mixing bowl.
  • Make the kibbeh paste.
  • In a bowl, combine the bulgur that has been soaked.
  • Mix in the minced meat, sweet pepper, marjoram, chopped onions, and fine semolina.
  • Using your hands, thoroughly combine all of your ingredients.
  • Make the kibbeh paste.
  • To cook the Kibbeh; take a piece of the kibbeh paste and make a hole with your finger, then fill with some filling and seal the ball.
  • Preheat the oven to 185 °F and bake for 20 minutes.
  • Serve and enjou your Kebbeh!

Nutrition

Fiber: 3gCalories: 302kcalSaturated Fat: 4gFat: 5gProtein: 15gCarbohydrates: 12g
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