BY TAWLET BIOMASS
Serves 5 Prep/cooking 1hr 30 mins INGREDIENTS
• 400g very fine beef ( habra) • 400g fine bourghol (cracked wheat) • 15g salt • 15g 7 spices • 15g corn starch • 1 kg laban • 1 ½ kg chicken • 1 bunch coriander • 15g garlic • 75g butter • 100 ml chicken stock • Bay leaf, cinnamon, salt and whole
onion (aromatics for chicken)
Boil the chicken with aromatics for 1 hour. Take it off the bone. For the kibbeh, wash and soak the bourghol for 10 minutes, squeeze out the water and make sure it’s dry. Knead the bourghol with habra and the spices and salt. Knead for 5 minutes so that it’s no longer sticky and it comes together. Make kibbeh balls and leave empty. Fry the kibbeh in sunflower oil until it's golden brown. For the laban, mix the cornstarch with the laban while cold. Then, heat it and stir in one direction. It splits otherwise. Once it’s about to boil, turn it off. Add the chicken and the kibbeh. Top with coriander. For the coriander sauce, chop 1 bunch of coriander and 15 grams garlic. Melt 75 grams of butter and then add 100 ml of chicken stock. When it simmers add garlic and coriander. Stir and serve.