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Step 1
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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.
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Step 2
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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.
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Step 3
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Add onions and garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
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Step 4
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Add the 1 cube MAGGI® Chicken Bouillon, water and remaining ingredients to the pan and cook for another 20 minutes.
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Step 5
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Return eggplants to the pan, stir and allow to cool slightly.
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Step 6
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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.
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Step 7
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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.
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Step 8
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Heat oil in a frying pan and fry each Kibbeh to desired doneness.