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Ingredients 21 items

  • 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

  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 informations

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