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Heat Vegetable Oil in large soup pot and brown Chicken pieces, add Onion and sauté until soft. Add Tomato Paste and sauté for an additional 2 minutes on medium heat.
Add Tomatoes, Celery, Spices, MAGGI Chicken Stock, Water, and Chick Peas and bring to a boil. Reduce heat, add Green Lentils and simmer until Chicken is done and Chick Peas are cooked.
Remove chicken pieces, shred into small parts and discard bones
Add Coriander, Vermicelli noodles and allow to simmer until soft.
Return Chicken to the Soup, whisk in Eggs and Lemon Juice.
Fry Kibbeh in a frying pan or roast in an oven.
Gently add cooked Kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.
Serve hot with flatbread
Per Portion of 300g
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