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Arab Starter

Kibbeh with Eggplant Stuffing

0
15Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1  Medium
Eggplant
10  tbsp
Vegetable oil
1  Medium
Onion
4  Cloves
Garlic
1  cube
Maggi® Chicken Bouillon
1  cup
Water
1  tsp
Ground all spice
1  cup
Fresh parsley, chopped
1  cup
Pine seeds
500  g
Minced lamb
1  cube
Maggi® Chicken Bouillon
1  cup
Water
1.5  cups
Couscous
1  Medium
Onion
1.5  tbsp
Arabic mixed spices
1  tsp
Turmeric Powder

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Recipe Adimo
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Nutrition Value

Energy
696.16 kcal
Protein
24.01 g
Carbohydrates
45.46 g
Fats
47.67 g
Information per serving
Lets Cook

Instruction

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

Step 1 of 8

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.

Kibbeh with Eggplant Stuffing

Step 2 of 8

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.

Kibbeh with Eggplant Stuffing

Step 3 of 8

Add onions and garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.

Kibbeh with Eggplant Stuffing

Step 4 of 8

Add the 1 cube MAGGI® Chicken Bouillon, water and remaining ingredients to the pan and cook for another 20 minutes.

Kibbeh with Eggplant Stuffing

Step 5 of 8

Return eggplants to the pan, stir and allow to cool slightly.

Kibbeh with Eggplant Stuffing

Step 6 of 8

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.

Kibbeh with Eggplant Stuffing

Step 7 of 8

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.

Kibbeh with Eggplant Stuffing

Step 8 of 8

Heat oil in a frying pan and fry each Kibbeh to desired doneness.

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