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
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.
Nutritional Info
Energy: 573.00 Kcal
Protein: 21.00 g
Carbohydrate: 41.00 g
Fats: 37.00 g
Protein: 21.00 g
Carbohydrate: 41.00 g
Fats: 37.00 g

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