Kibbeh with Eggplant Stuffing Recipe

Untitled 1 kibbeh
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  • 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  Chicken Stock or Cube
  • 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
  • 500 g minced lamb
  • 1 cube Chicken Stock OR Cube
  • 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


To prepare the stuffing: Cut Eggplants in to 1 cm rings, sprinkle 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 Chicken Stock, 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 Chicken Stock, 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.




Chicken Roll

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