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Dough:

Filling:

  1. Dough:

    • In a saucepan boil water, once the water boils remove from heat and add Knorr Mashed Potato to make potato puree.
    • In a bowl, combine bourghul and potato puree, add onion and knead the mixture until just starts to stick together, add flour, Knorr Beef Stock Powder, spices and dry mint. Continue kneading by hand until a homogenous malleable paste is achieved. Cover and refrigerate for 30 minutes.
    • Have a bowl of iced water ready to wet hands. Divide kibbeh dough and stuff by filling equally, then roll into balls, try to shape sides. Refrigerate until ready to use or freeze for future use.
    • In a deep fryer at 180°C, fry the shells until they are evenly golden brown and crispy. Alternatively, brush the shells with olive oil and bake in a pre-heat oven at 190°C for 20 minutes.
  2. Filling:

    • In a frypan over medium heat, add olive oil, and sauté the chopped onion until translucent, add minced meat and sauté for 10 minute or until meat becomes dry, add spring onion and spinach, Knorr Mise en Place Basil and sauté until blended.
    • Add 7 spices and Knorr Beef Stock Powder, set aside to cool, once cooled add mozzarella.