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Kibbeh Preparation:

  • Green Lentil, boiled and drained 200 g
  • Potatoes, boiled and peeled 150 g
  • Onion, finely grated 100 g
  • Ginger, chopped 10 g
  • Bread crumbs 100 g
  • Black pepper 2 g
  • Cardamom, powder 100 g
  • Cumin, powder 5 g
  • Coriander, dried and ground 3 g
  • Coriander, fresh, finely chopped 20 g
  • Olive oil 50 ml
  • Cinnamon, whole 1 g
  • Green peppers cut into cubes 100 g
  • Cherry tomatoes 100 g
  1. Kibbeh Preparation:

    • In a food processor combine the lentils, boiled potatoes, chopped onions, ginger, bread crumbs, black peppers, cardamom, cumin, coriander seeds plus leaves. Knorr Far East Seasoningand Knorr Mashed Potato.
    • Blend everything very well.
    • Shape the mixture according to the authentic kibbeh shape.
    • Before closing, stuff the kibbeh with cooked lentil.
    • Deep fry at 170°C until golden and crispy.
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