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Ingredients 13 items

  • For the kofta:
  • 750 g minced lamb
  • 1 small onion or 70 g, finely chopped
  • ½ cup or 40 g fresh parsley chopped
  • ¼ teaspoon ground black pepper
  • 2 cubes MAGGI Chicken Stock dissolved in 65ml or ¼ cup of hot water
  • 1½ teaspoons chili paste
  • ¼ teaspoon ground cinnamon
  • 750 g baby eggplants sliced
  • For the rice:
  • 2 cups basmati rice
  • 3½ cups or 875 ml of water
  • 2 tablespoons vegetable oil

How to prepare

  1. In a bowl, combine all kofta ingredients except the eggplant and mix well. Divide into small balls and set aside.
  2. In a wooden skewer, arrange kofta balls and eggplant in sequence.
  3. Grill the kofta skewers over a medium heat in a large non-stick panfry greased with oil for 10 minutes from all sides or until kofta and eggplant are almost cooked.
  4. Arrange skewers in an oven tray then add ½ cup or 125ml water and cover with aluminum foil. Place the covered tray in a 200°C preheated oven for 10 minutes then serve with the white rice.
  5. Serve dakkous sauce aside with this dish.
  6. To prepare the rice:
  7. Add the water to a large saucepan. Add the rice, and oil.
  8. Stir occasionally until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Nutritional informations

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