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Here’s our collection of simple, easy-to-make, fun and delicious recipes that you could prepare for your kids. But to make your experience all the more enjoyable, we have made all of these recipes kid friendly too. So with a little bit of adult supervision, your little one is all set for some exciting adventures with food!

Here’s our collection of simple, easy-to-make, fun and delicious recipes that you could prepare for your kids. But to make your experience all the more enjoyable, we have made all of these recipes kid friendly too. So with a little bit of adult supervision, your little one is all set for some exciting adventures with food!

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Kibbeh with Eggplant Stuffing Recipe

Kibbeh with Eggplant Stuffing

HOW TO PREPARE

To prepare the stuffing:Cut Eggplants in to 1 cm rings, dredge with salt and allow to sit for 30 minutes until the bitter juices are drawn.

Heat the Vegetable Oil in a frying pan, add the Eggplants and fry until golden. Remove and transfer on kitchen paper to remove excess grease.

Add Onions and Garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.

Add the 1 cube MAGGI Chicken Stock, Water and remaining ingredients to the pan and cook for another 20 minutes.

Return Eggplants to the pan, stir and allow to cool slightly.

To prepare the Kibbeh:Add Minced Meat, Cous Cous, Onions, Spices, Salt and 1 cube MAGGI Chicken Stock, and Water to a food processor and pulse until a firm and sticky dough is formed. About 3-4 minutes. If the dough is too tough, add a few tsp of cold water.

Divide dough into golf ball sized portions, working with one portion at a time, flatten the dough in the palm of your hand, spoon over about a tsp of the filling and close the edges forming the Kibbeh.

Heat oil in a frying pan and fry each Kibbeh to desired doneness.


Nutritional Information

Per Portion of 300g

Energy : 573.00 Kcal
Protein : 21.00 g
Carbohydrate : 41.00 g
Fats : 37.00 g

Your Grocery List

  • For the stuffing:

  • 1 medium eggplant or 250 g, peeled and cut into rings
  • 1 tablespoon salt
  • 1 tablespoon vegetable oil
  • 1 medium onion or 150 g, finely chopped
  • 4 cloves garlic, crushed
  • 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
  • ¼ cup water or 75 ml, hot
  • 1 teaspoon ground allspice
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup pine seeds or 50 g
  • For the kibbeh dough:

  • 500 g minced lamb
  • 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
  • ½ cup water or 125 ml
  • 1½ cups cous cous or 220 g
  • 1 medium onion or 150 g, finely chopped
  • 1½ tablespoons arabic mixed spicess
  • ½ teaspoon ground turmeric
  • ½ cup vegetable oil, for frying

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