Arab
Starter
Kibbeh with Eggplant Stuffing
15Min
Easy
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
Recipe Adimo
.
Nutrition Value
Energy
696.16 kcal
Protein
24.01 g
Carbohydrates
45.46 g
Fats
47.67 g
Information per serving
Instruction
15 Minutes
Step 1
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
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
Add onions and garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
Step 4
Add the 1 cube MAGGI® Chicken Bouillon, water and remaining ingredients to the pan and cook for another 20 minutes.
Step 5
Return eggplants to the pan, stir and allow to cool slightly.
Step 6
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
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
Heat oil in a frying pan and fry each Kibbeh to desired doneness.
