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Share a tipIngredients
10
Servings
ingredient_quantity
recipe ingredient
Eggplant
1
Medium
Vegetable oil
10
tbsp
Onions, finely chopped
1
Medium
Garlic, finely chopped
4
Cloves
Maggi® Chicken Bouillon
1
cube
Condiment:
1
cup
Ground all spice
1
tsp
Parsley, fresh
1
cup
pine seeds, toasted
1
cup
Minced lamb
500
g
Maggi® Chicken Bouillon
1
cube
Condiment:
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
Carbohydrates
12.65 g
Energy
346.5 kcal
Fats
28.47 g
Protein
11.99 g
Recipe steps
0 min
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.
Recipe steps
0 min
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.
Recipe steps
0 min
Step 3
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Add onions and garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
Recipe steps
0 min
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.
Recipe steps
0 min
Step 5
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Return eggplants to the pan, stir and allow to cool slightly.
Recipe steps
0 min
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 minute
Recipe steps
0 min
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
Recipe steps
0 min
Step 8
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Heat oil in a frying pan and fry each Kibbeh to desired doneness.