- 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
Kibbeh with Eggplant Stuffing
INGREDIENTS
Kibbeh with Eggplant Stuffing with
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
Kibbeh with Eggplant Stuffing with
- Energy 573 (Kcal)
- Protein 21 (g)
- Total Fat 37 (g)
HOW TO PREPARE
Kibbeh with Eggplant Stuffing with
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
