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vegetable kibbeh

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vegetable kibbeh


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Tempo de preparo

40 min(s)


12 servings

Ruan Felix

  • Ingredients
  • Recipe
  • kibbeh wheat1/2 cup
  • Mashed potato1 cup
  • Chopped Onion1 unit(s)
  • medium eggplant1 unit(s)
  • Finely chopped leek1 unit(s)
  • Corn starch1 tablespoon
  • Chopped Mint1/3 cup
  • Chopped parsley1/4 cup
  • Ras el hanout2 tablespoon
  • Lemon juice1 tablespoon
  • Oil for frying to taste
  • Salt to taste
  1. Cover the wheat with enough hot water to cover an inch above the amount of wheat. Cover with a cloth and let it rest for 10 minutes.
  2. Place the eggplant on the stove flame and let it burn until its skin is charred. Carefully remove from the flame, place on a board and remove the pulp. Chop the pulp and reserve.
  3. Loosen the wheat with a fork, add the mashed potatoes, the eggplant pulp, the leek and the other ingredients and mix well until obtaining a homogeneous mass.
  4. Shape into kibbeh-shaped dumplings and fry in hot oil until golden.

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