Kibbeh with Eggplant Stuffing

Name: Kibbeh with Eggplant Stuffing
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 10
Cuisine: Arab
Ingredients: 1 Medium Eggplant; 10 tablespoons Vegetable oil; 1 Medium Onion; 4 Cloves Garlic; 1 Maggi® Chicken Bouillon; 1 cup Water; 1 teaspoon Ground all spice; 1 cup Fresh parsley chopped; 1 cup Pine seeds; 500 Minced lamb; 1 Maggi® Chicken Bouillon; 1 cup Water; 1 1/2 quart Couscous; 1 Medium Onion; 1 1/2 tablespoon Arabic mixed spices; 1 teaspoon Turmeric Powder

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Easy

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30 Min

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Ingredients

10 Servings

Eggplants, cut into slices

1 Medium

Vegetable oil

10 tbsp

Onions, finely chopped

1 Medium

Garlic, finely chopped

4 Cloves

Maggi® Chicken Bouillon

1 cube

Hot Water

1 cup

Ground all spice

1 tsp

Fresh parsley, chopped

1 cup

Pine seeds

1 cup

Minced lamb

500 g

Maggi® Chicken Bouillon

1 cube

Hot Water

1 cup

Couscous, cooked

1.5 cups

Onions, finely chopped

1 Medium

Ground Black Pepper

1.5 tbsp

Turmeric Powder

1 tsp

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Nutritional Information

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Carbohydrates

12.65 g

Energy

346.5 kcal

Fats

28.47 g

Protein

11.99 g

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

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

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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 minute

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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

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

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Kibbeh with Eggplant Stuffing

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