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The Chicken Filling:

  • Olive oil 50 ml
  • Chicken, breast, minced 200 g

The Kibbeh:

  • Onion, finely grated 100 g
  • Ginger, chopped 10 g
  • Bread crumbs 100 g
  • Black pepper 2 g
  • Cardamom, powder 10 g
  • Cumin, powder 5 g
  • Cinnamon, powder 1 g
  • Coriander seeds, crushed 3 g
  • Coriander, fresh, finely chopped 20 g
  1. The Chicken Filling:

    • In a pan put some oil and sauté the chicken mince for 3 minutes, season with Knorr Fareast Seasoning. Put the mince aside to cool down.
  2. The Kibbeh:

    • In a food processor combine the chopped onion, ginger, bread crumbs, black peppers, cardamom, cumin, cinnamon, coriander seeds and leaves and Knorr Mashed Potato.
    • Mix the whole thing then form it into your desired shape. Stuff the kibbeh with the chicken mince, let it set in the fridge for 20 minutes.
    • Deep fry at 170°C.