chicken kibbeh

cooking time

20 minutes

the components

  • Black pepper to taste-.
  • Salt, to taste-.
  • One hundred and fifty grams of fine brown bulgur.
  • A quarter of a bunch of tarragon.
  • Four hundred grams of chicken breast.

Filling Ingredients:

  • Corn oil for frying.
  • A tablespoon of olive oil.
  • Fifty grams of hazelnuts.
  • Two medium sized onions.
  • Two hundred grams of finely chopped chicken.

How to prepare

Preparing the kibbeh dough:

  • Put the bulgur in a bowl and soak it in water for ten minutes.
  • Put the chicken breasts, tarragon and salt in a bowl, stir the mixture, then grind it in a mixing machine (manual or electric mincer) until you get a smooth and cohesive dough.
  • Drain the bulgur in a colander, pressing a little on it until the water runs out.
  • Add the drained bulgur to the minced chicken mixture and stir the mixture well until you get a cohesive and homogeneous dough.

Filling preparation:

  • Grind the nuts well.
  • Finely chop the onion with a sharp knife.
  • Put the olive oil in a wide frying pan over a medium heat until it heats up, then add the chopped onion and stir with a wooden spoon until it wilts.
  • Add the shredded chicken to the onions and saute until doneness.
  • Add the ground hazelnuts to the chicken mixture, stir the mixture, then remove it from the heat and leave the filling mixture aside to cool slightly.

Prepare the kibbeh:

  • Cut the dough into small balls.
  • Put water in a bowl to moisten the hand while forming and filling the kibbeh.
  • Grab a ball of dough and place it in the palm of the hand and make a hollow in the middle with the index finger of the other hand until the desired shape is obtained.
  • Fill the kibbeh with a teaspoon of the filling and close it gently, then form it in the usual kibbeh shape and repeat the process with the rest of the dough balls.
  • Put a large amount of corn oil in a wide and deep frying pan over a medium heat until the oil is well heated.
  • Fry the kibbeh in hot oil until golden, then remove it from the oil and place it on kitchen paper to remove the excess oil.
  • Arrange the kibbeh pieces in a serving dish and serve them directly with the pickles.

Eggplant and chicken tray with cream

Cooking time

30 minutes

enough for

6 – 8 people

the components

  • Two large eggplant.

Filling Ingredients:

  • A cup of chopped parsley.
  • A teaspoon of fine coriander.
  • Two cups of mozzarella cheese.
  • A quarter of a teaspoon each of:
  • Two teaspoons of salt.
  • 1 tablespoon each of:
  • Ten medium-sized mushrooms, cut into slices.
  • A large portion of each of:
  • Two medium carrots, shredded.
  • A clove of crushed garlic.
  • A large onion, cut into wedges.
  • Two tablespoons of oil.
  • A kilogram of boiled and shredded chicken.
  • Crushed chili.
  • Black pepper.
  • Spices problem.
  • Chopped ginger.
  • Sweet green pepper, chopped.
  • Sweet red pepper, chopped.

Top layer ingredients:

  • Two tablespoons of rusk.
  • a cup of each:
  • Small spoon of salt.
  • Two large eggs.
  • ¼ teaspoon of black pepper.
  • Mozzarella cheese.
  • Precious.
  • Cassette cheese.

How to prepare

  • Preheat the oven to 180°C and install a mesh oven rack in the middle.
  • Prepare a spacious baking tray or individual oven-safe dishes.
  • Peel the eggplant with a sharp knife, then cut it into longitudinal slices, sprinkle a little salt on the slices, then leave it for a few minutes until the water runs out.
  • Dry the water that forms on the surface of the eggplant slices using kitchen paper.
  • Put a large amount of oil in a wide, deep frying pan over medium heat until hot.
  • Fry the eggplant slices in batches until golden.
  • Remove the eggplant from the oil and place it on kitchen paper to get rid of the excess oil.
  • Arrange half of the eggplant slices in the prepared tray or on individual plates.

Filling preparation:

  • Put the oil in a wide saucepan over a medium heat until it heats up, then add the ginger, garlic and onions and stir the mixture until the onions wilt.
  • Add chicken, coriander, chili, black pepper, salt, pepper, mushrooms, red pepper, green pepper and carrots and stir the mixture with a wooden spoon until the ingredients are well combined.
  • Distribute the filling mixture over the layer of eggplant slices on the baking tray.
  • Distribute the parsley and mozzarella cheese over the filling mixture, then distribute the remaining eggplant slices over the mixture.

Top layer processing:

  • Put: pepper, salt, cream, cassava cheese and eggs in the mixer jug ​​and run it on medium speed until a smooth mixture is formed.
  • Pour the egg mixture over the eggplant in the baking tray, then sprinkle with mozzarella cheese and breadcrumbs.
  • Bake the eggplant tray in the preheated oven and leave it for thirty to thirty-five minutes until golden and the cheese has melted.
  • Take out the eggplant tray from the oven and serve it directly with Arabic bread.

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Writing – on the date : – Last updated: 2022-05-22 10:45:01