Soak bourghul in 100ml water for 10 min or until it absorbs all the water.
Mix damp bourghul with 50g of minced meat and 3g of MAGGI® Khaleeji Seasoning 3 before running it through a grinding machine.
In a pan with some olive oil, sauté onion and 2g of garlic. Season with salt, pomegranate molasses and the remaining MAGGI® Khaleeji Seasoning.
Also add in the remaining meat and cook well. Once cooked, keep aside and let it cool.
Mold the kibbeh using the bourghul and meat dough for the shell and the meat mince as filling.
Deep fry the kibbeh and keep aside.
In Blender, mix yoghurt, corn Flour, salt and beef stock. Transfer to a small pot.
Bring to a boil and simmer for 8 minutes, mixing continuously.
In a small frying pan, sauté remaining fresh garlic, coriander in some olive oil and add it to the yogurt mixture.
Serve the kibbeh with a side of buttered basmati rice and the yogurt sauce. You may also garnish with toasted pinenuts.
