INGREDIENTS

Kibbeh with Eggplant Stuffing with

  • For the stuffing:
  • 1 medium Eggplant
  • 1 tablespoon Salt
  • 1 tablespoon Vegetable oil
  • 1 medium Onion
  • 4 cloves Garlic
  • 1 cube MAGGI Chicken Stock
  • 1 cup Water
  • 1 teaspoon ground allspice
  • 1 cup fresh parsley
  • 1 cup pine seeds
  • For the Kibbeh dough:
  • 500 g minced lamb
  • 1 cube MAGGI Chicken Stock
  • 1 cup Water
  • 1.5 cups Cous cous
  • 1 medium Onion
  • 1.5 tablespoons Arabic mixed spicess
  • 1 teaspoon ground turmeric
  • 1 cup Vegetable oil
NUTRITIONAL INFORMATION

Kibbeh with Eggplant Stuffing with

  • Energy 573 (Kcal)
  • Protein 21 (g)
  • Total Fat 37 (g)
HOW TO PREPARE

Kibbeh with Eggplant Stuffing with

1
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.
2
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.
3
Add Onions and Garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
4
Add the 1 cube MAGGI Chicken Stock, Water and remaining ingredients to the pan and cook for another 20 minutes.
5
Return Eggplants to the pan, stir and allow to cool slightly.
6
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.
7
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.
8
Heat oil in a frying pan and fry each Kibbeh to desired doneness.
REVIEWS

Kibbeh with Eggplant Stuffing with

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