1 tablespoon vegetable oil
1 small whole chicken or 800 g, cut into pieces and skin removed
2 medium onions or 300 g, chopped
2 tablespoons tomato paste
5 medium tomatoes or 500 g, chopped
4 stalk celery or 150 g, chopped
1 teaspoon ground turmeric
1½ teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon dried ginger powder
½ teaspoon cayenne pepper
1 cup chick pea, dried or 200 g, soaked and drained
2 cubes MAGGI® Chicken Bouillon or 20 g
4 cups water or 1 liter, hot
¾ cup dried green lentils or 120 g
½ cup coriander leaf, chopped
½ cup vermicelli or 75 g
2 eggs, beaten
3 tablespoons lemon juice
18 pieces ready-made kibbeh or 600 g
½ cup vegetable oil, for frying
Heat Vegetable Oil in large soup pot and brown Chicken pieces, add Onion and sauté until soft. Add Tomato Paste and sauté for an additional 2 minutes on medium heat.
Add Tomatoes, Celery, Spices, MAGGI® Chicken Bouillon , Water, and Chick Peas and bring to a boil. Reduce heat, add Green Lentils and simmer until Chicken is done and Chick Peas are cooked.
Remove chicken pieces, shred into small parts and discard bones
Add Coriander, Vermicelli noodles and allow to simmer until soft.
Return Chicken to the Soup, whisk in Eggs and Lemon Juice.
Fry Kibbeh in a frying pan or roast in an oven.
Gently add cooked Kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.
Serve hot with flatbread
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