Stuffed Kibbeh with with mince lamb, pomegranate molasses and walnuts
Cooking with Zahra
Cooking with Zahra
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Ingredients

  • 38 stuffed Kibbeh
  • 20 minutes
  • 500 g ground lamb
  • 500 g ground beef
  • 500 g burghal
  • 1 large onion, finely minced
  • 6 tsp salt
  • 2 tsp black pepper and white pepper
  • 1 tsp cinnamon powder
  • 2 tsp 7 spice powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 250 g lamb, roughly minced
  • 4 tbsp olive oil
  • 3 large onions, finely chopped
  • 2-3 tsp salt
  • 1 tsp pepper
  • 2 tsp 7 spice
  • 1 tsp white pepper
  • 2 tbsp pomegranate molasses (dibs roman)
  • 1 tsp sugar
  • 2 tbsp smash
  • ¼ cup pine-nuts (alternatively chopped walnuts)
  • Fryer basket and cooking at 180 degrees Celsius for about 20 to 25 minute.
  • Serve with a side of yoghurt or salad.

Instructions

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