Arab Starter

Kibbeh with Eggplant Stuffing

Name: Kibbeh with Eggplant Stuffing
Prep time: PM15.00T
Cook time: PM15.00T
Total time: PM30.00T
Cuisine: Arab

(0)

30Min

Easy

Ingredients

6 Servings

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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Nutrition Value

Energy

696.16 kcal

Protein

24.01 g

Carbohydrates

45.46 g

Fats

47.67 g

Information per serving

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.

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.

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.

Step 3 of 8

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

Step 4 of 8

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

Step 5 of 8

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

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.

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.

Step 8 of 8

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

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Kibbeh with Eggplant Stuffing

Ingredients

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Instruction

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Recipe PDF

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