Menu
+

Vegetable Lentil Kibbeh:

  • Lentil green, boiled, drained 200.0 g
  • Potatoes, boiled and peeled 150.0 g
  • Onion, finely grated 100.0 g
  • Ginger, chopped 10.0 g
  • Bread Crumbs 100.0 g
  • Black pepper 2.0 g
  • Cardamom, powder 100.0 g
  • Cumin powder 5.0 g
  • Coriander, dried and ground 3.0 g
  • Coriander, fresh, finely chopped 20.0 g
  • Olive oil 50.0 ml
  • Cinnamon, whole 1.0 g
  • Green peppers cut into cubes 100.0 g
  • Cherry tomatoes 100.0 g
  1. Vegetable Lentil Kibbeh:

    • In a food processor combine the lentils, boiled potatoes, chopped onions, ginger, bread crumbs, black peppers, cardamom, cumin, coriander seeds plus leaves. Knorr Professional Far East Seasoning and 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.