Kibbeh with Eggplant Stuffing

The way to win someone's heart is through delicious food served with a cool glass of beverage. Try this combination and enjoy this hearty dish of eggplant kibbeh!

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Arabic
6
Medium
15 Mins

Ingredients

For the stuffing:
1 medium (250 g) eggplant, peeled and cut into rings
1 tablespoon salt
1 tablespoon vegetable oil
1 medium (150 g) onion, finely chopped
4 cloves garlic, crushed
1 cube (10 g) MAGGI® Chicken Stock Bouillon Cube
¼ cup (75 ml) water, hot
1 teaspoon ground allspice
1/3 cup fresh parsley, chopped
1/3 cup (50 g) pine seeds
For the Kibbeh dough:
500 g minced lamb
1 cube (10 g) MAGGI® Chicken Stock Bouillon Cube
½ cup (125 ml) water
1½ cups (220 g) cous cous
1 medium (150 g) onion, finely chopped
1½ tablespoons arabic mixed spicess
½ teaspoon ground turmeric
½ cup vegetable oil, for frying

Products Used

Chicken Bouillon

How to Prepare

To prepare the stuffing: Cut eggplants in to 1 cm rings, add salt and allow to sit for 30 minutes until the bitter juices are drawn.
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.
Add onions and garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
Add the 1 cube MAGGI® Chicken Bouillon, water and remaining ingredients to the pan and cook for another 20 minutes.
Return eggplants to the pan, stir and allow to cool slightly.
To prepare the Kibbeh: Add minced meat, cous cous, onions, spices, salt and 1 cube MAGGI® Chicken Bouillon, and water to a food processor and pulse for 3-4 minutes, until a firm and sticky dough is formed. If the dough is too tough, add a few teaspoons of cold water.
Divide the 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 teaspoon of the filling and close the edges forming the Kibbeh.
Heat oil in a frying pan and fry each Kibbeh to desired doneness.