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1
Form kofta into small balls and cook in a non-stick rice pot over medium-high heat until golden.
2
Add borgol and toss with meatballs for 2 mins. Add MAGGI® Kabsa Mix and water and bring to boil. Cover and simmer on medium-low heat for 15-20 mins until borgol is tender.
3
Spoon borgol and meatballs on a serving dish and garnish with toasted pine seeds.
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Form kofta into small balls and cook in a non-stick rice pot over medium-high heat until golden.
2
Add borgol and toss with meatballs for 2 mins. Add MAGGI® Kabsa Mix and water and bring to boil. Cover and simmer on medium-low heat for 15-20 mins until borgol is tender.
3
Spoon borgol and meatballs on a serving dish and garnish with toasted pine seeds.