The Cook Book

Kibbeh with Eggplant Stuffing Recipe

Untitled 1 kibbeh
Hiya! Today we will discuss about Kibbeh with Eggplant Stuffing Recipe

INGREDIENTS:

  • 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

METHOD:

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.

 

                                                                                                                                      

 

Kibbeh with Eggplant Stuffing Recipe

Most Popular

Latest Recipes

thairedcurry

Thai Red Chicken Curry Recipe

Put the saffron into a small bowl with 400ml (13fl oz) of boiling water and set aside to infuse for 10 minutes. Process the ginger, cumin, coriander, turmeric, chilli, cardamom, cashews, cornflour and yogurt to form a smooth paste. Heat the oil in a large frying pan and cook the chicken, skin side down until colored. Remove from the pan add a little extra oil and cook the onions and garlic for 7 minutes, or until soft.

microwave crab risotto with chilli crab toasts

Microwave crab risotto with chilli crab toasts

Put the oil and shallots in a large, microwaveable container with a pinch of salt and stir well. Cover with a lid or cling film and cook on high for 1 min. Add the white wine and cook for another 1 min uncovered. Stir in the rice and stock, season well, then cover. Cook for another 10 mins, stirring every 2-3 mins. Mix in the brown crabmeat and the lemon juice, cover and cook for a final 2 mins, stirring halfway. Add the mascarpone, check the seasoning and add a splash of hot water if the risotto is too thick. Leave covered for another 1 min.

Meanwhile, make the toasts and salsa. Toast the baguette slices in a toaster or under the grill. Rub each piece with the garlic clove and drizzle with oil. Combine the white crabmeat and chilli, and season well. For the salsa, mix all the ingredients in a bowl, or blitz to a pesto consistency in a mini blender.

To serve, divide the risotto between bowls and drizzle over the salsa. Top each toast with a mound of chilli crab and put two on top of each bowl (serve any extras on the side). Scatter over a few rocket leaves and drizzle with a little more oil before serving.

filo crusted smoked haddock cheese leek pie

Filo-crusted smoked haddock, cheese & leek pie

Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Drop in the haddock, turn off the heat, cover with a lid or foil and leave to cool for 30 mins – the haddock will be just cooked. Carefully remove the haddock and set aside on a plate, then strain the milk through a sieve into a jug. To prepare the haddock, remove the flesh from the skin, making sure all bones and spices have been discarded – the fish should break into natural bite-sized flakes. Set aside until needed. Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook until softened, about 15 mins. Add the leeks and continue cooking for 2 mins. Drain in a colander and leave to cool. In the same pan, melt the 75g butter, then stir in the flour to form a paste. Cook for 3-4 mins without colouring, then slowly ladle in the warm milk, stirring constantly with a wooden spoon, until you have a glossy sauce. Stir in the mustard poweder, lemon juice and some seasoning, then pass through a fine sieve. Heat oven to 180C/160C fan/gas 4. To assemble the pie, place the leeks in the bottom of a 1.6-litre pie dish (about 22cm) and top with a third of the sauce. Follow with the flaked smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered. For the filo crust, melt the butter in a small pan, then add the garlic. Heat gently for 5 mins to allow the garlic to infuse. Lay one sheet of filo on a chopping board and brush all over with the garlic butter, then sprinkle with some chives and cracked black pepper. Place another sheet of pastry on top at a slight angle and repeat. Continue in this way until you have used up all the pastry and almost all the garlic butter. You should have created a jagged-edged pastry circle. Lay this on top of the pie dish, then use a sharp knife to trim the edges, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 mins or until the pastry is golden and crisp. Serve with the Charred Baby Gem, watercress & bacon salad (see recipe, Goes well with).

stew

Braised beef with cranberries & spices

Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min. Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn’t catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time – it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves. To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don’t want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).