Chicken Kibbeh
Your customer will love this Kibbeh recipe with a twist. Perfect for your appetizer menu or Iftar buffet. View the recipe below!
Ingredients
The Chicken Filling:
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Olive oil 50 ml
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Chicken, breast, minced 200 g
The Kibbeh:
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Onion, finely grated 100 g
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Ginger, chopped 10 g
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Bread crumbs 100 g
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Black pepper 2 g
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Cardamom, powder 10 g
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Cumin, powder 5 g
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Cinnamon, powder 1 g
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Coriander seeds, crushed 3 g
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Coriander, fresh, finely chopped 20 g
Preparation
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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.
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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.
