Tuesday, April 16, 2013

Kibbeh with Eggplant Stuffing Recipe

Photo: Kibbeh with Eggplant Stuffing Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kibbeh with Eggplant Stuffing Recipe.  Enjoy the good taste of Arabic Food and learn how to make Kibbeh with Eggplant Stuffing.

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     15 minutes

Ingredients

for the stuffing:
1 medium eggplant or 250 g, peeled and cut into rings
1 tablespoon salt
1 tablespoon vegetable oil
1 medium onion or 150 g, finely chopped
4 cloves garlic, crushed
1 cube MAGGI® Chicken Bouillon or 10 g
¼ cup water or 75 ml, hot
1 teaspoon ground allspice
1/3 cup fresh parsley, chopped
1/3 cup pine seeds or 50 g

for the kibbeh dough:
500 g minced lamb
1 cube MAGGI® Chicken Bouillon or 10 g
½ cup water or 125 ml
1½ cups cous cous or 220 g
1 medium onion or 150 g, finely chopped
1½ tablespoons arabic mixed spicess
½ teaspoon ground turmeric
½ cup vegetable oil, for frying

Preparation

To prepare the stuffing:Cut Eggplants in to 1 cm rings, dredge with salt and allow to sit for 30 minutes until the bitter juices are drawn.

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.

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

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

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

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 until a firm and sticky dough is formed. About 3-4 minutes. If the dough is too tough, add a few tsp of cold water.

Divide 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 tsp of the filling and close the edges forming the Kibbeh.

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

Tips

Cooking tips :     For a healthier option, Kibbeh can be roasted in the oven instead of fried.
Other tips :     Kibbeh can be made in advanced and stored in the freezer.

Nutritional Information

Energy :     573.00 Kcal
Protein :     21.00 g
Carbohydrate :     41.00 g
Fats :     37.00 g 


More Arabic Food Recipes:

Shish Barak with Tomato Sauce
Kabseh Chicken (Kabseh bi Djej)
Oozie, a Jordanian dish made with love 
Makloube: Upside-down chicken and eggplant pilaf    
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba) 


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