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Prepare Filling:

  • Olive oil 50 ml
  • Onions, chopped 200 g
  • Lamb, mince 400 g
  • Spring Onions, chopped 100 g
  • Basil pesto 40 g
  • 7 Spice 20 g
  • Spinach, blanched, chopped 200 g
  • Black pepper 5 g
  • Nutmeg 3 g
  • Mozzarella cheese, shredded 100 g

Prepare Dough:

  • Bourghul, finest grated 200 g
  • Mashed Potato 210 g
  • Onion, finely grated 70 g
  • Flour, all-purpose 80 g
  • Mint, dry 10 g
  • Water 50 ml
  1. Prepare Filling:

    • In a fry pan over medium heat add olive oil, and sauté chopped onion until translucent, add minced meat and sauté for 10 minute or until meat becomes dry, add spring onion and spinach basil pesto and sauté until blended.
    • Add 7 spices and Knorr Professional Chicken Stock Powder, set aside to cool, once cool add mozzarella.
  2. Prepare Dough:

    • In a bowl combine bulgur and mash potato, add onion and knead mixture until just starts to stick together. Add flour, Knorr Professional Chicken Stock Powder, spices and dry mint, continue knead by hands until homogenous malleable paste is achieved. Add little water if needed.
    • Cover and refrigerate for 30 minutes.
    • Have already a bowl of iced water to wet hands. Divide kibbeh dough and stuff by filling equally then roll into balls, try to sharp sides. Refrigerate until ready to use or freeze for future use.
    • In a deep fryer at 180°C, fry the shells are evenly golden brown color and crispy. Alternatively brush the shells with olive oil and bake in a pre-heat oven 190°C for 20 minutes.