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Filling:

Dough:

  1. 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. Dough:

    • In a bowl combine bulgur and mash potato, add onion and knead mixture until just starting to stick together. Add flour, Knorr Professional Chicken Stock Powder, spices and dry mint, continue kneading by hands until homogenous malleable paste is achieved. Add little water if needed.
    • Cover and refrigerate for 30 minutes.
    • Have a bowl of iced water ready 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 in an 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.
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