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INGREDIENTS

Kibbeh Harira with

  • 1 tablespoon Vegetable oil
  • 1 small Whole chicken or 800 g cut and skinned
  • 2 medium Onions or 300 g chopped
  • 2 tablespoons Tomato paste
  • 5 medium Tomatoes or 500 g chopped
  • 4 stalk or 150 g chopped celery
  • 1 teaspoon ground turmeric
  • 1½ teaspoons of ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried ginger powder
  • ½ teaspoon Cayenne pepper
  • 1 cup Chick pea, soaked and drained
  • 2 cubes or 20 g MAGGI Chicken Stock
  • 4 cups or 1 litre hot water
  • ¾ cup green lentils or 120 g
  • ½ cup coriander leaves, fresh and cut
  • ½ cup vermicelli or 75 g
  • 2 Eggs
  • 3 tablespoons lemon juice
  • 18 pieces ready-made kibbeh
  • ½ cup Vegetable oil for frying
HOW TO PREPARE

Kibbeh Harira with

1
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.
2
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.
3
Remove chicken pieces, shred into small parts and discard bones
4
Add Coriander, Vermicelli noodles and allow to simmer until soft.
5
Return Chicken to the Soup, whisk in Eggs and Lemon Juice.
6
Fry Kibbeh in a frying pan or roast in an oven.
7
Gently add cooked Kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.
8
Serve hot with flatbread
NUTRITIONAL INFORMATION

Kibbeh Harira with

  • Energy 987 (Kcal)
  • Protein 58 (g)
  • Carbohydrate 64 (g)
  • Total Fat 56 (g)
REVIEWS

Kibbeh Harira with

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