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Kobeiba stuffed with eggplant & kiri recipe

Kobeiba stuffed with eggplant & kiri

Servings 5 | Cooking Time 10 minutes | Preparation Time 45 minutes

Chef's tip:

You can make the Kibbeh into small or big balls and roast them on an barbecue grill


6 Kiri squares
500 g minced lamb meat
1 medium eggplant (peeled and finely diced)
1 medium onion (finely chopped)
1/2 tablespoon chili paste
1/3 cup walnuts
1/3 cup basil (chopped)
1/2 tablespoon olive oil
1 teaspoon cumin
4 garlic cloves (crushed)
1 teaspoon 7 spices mixed spices
2 tablespoons pomegranate molasses

  1. Fry the eggplant in olive oil. Add garlic and onion and stir until golden.
  2. Add pomegranate molasses, basil, spices and cumin. Allow the mixture to cool.
  3. Add walnuts and chili paste (enough to taste)
  4. Mash the Kiri squares in a bowl with a fork, add it to the stuffing and mix well.
  5. Form the Kobeibah balls, fill them with the prepared stuffing and fry in oil for 10 minutes until golden brown.
Adopted from Kiri Recipes

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