The best dish – chicken kibbeh – ingredients – method of preparation

chicken kibbeh

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

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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