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This can be made with:

  • Arabic

  • Everyday

  • 4


  • 25


Preparation method
    1. For the Kibbeh: Rinse the bulgur, squeeze out excess water and place in a large bowl. Add salt, mint, turmeric, cumin, coriander, pepper, and finely chopped onion. Knead the mixture in the bowl until it is a thick paste-like consistency (about 5 minutes).
  • Add the meat and knead further until combined. Cover with a clean dish towel. Set aside.

    1. Shape about 3 tbsp of the bulgur-meat mixtures into a ball. Flaten the paste in your palm and form a hole in the middle. Fill the hole with grated KRAFT cheddar cheese and meat filling. Gently roll the ball between your hands, ensuring the hole is closed and all the grated cheese is inside. Gently form kibbeh into the shape of an egg.
  • Repeat the shaping of the balls with the remaining KRAFT cheddar cheese and filling to make the rest of the kibbeh balls.

    1. Fry the balls in hot oil and transfer to some paper towel to drain the excess oil.
    1. For the Curry: Add the cut onions in a hot pan with oil and sauté until the onions are translucent. Add ginger garlic paste, cinnamon sticks, turmeric, cumin, coriander and tomato and cook for 10 minutes until soft. Add some water and let this cook for 5 minutes.
    1. Add the kibbeh balls to the curry and serve hot with rice.
Make a meal plan
  • KRAFT Cheddar Cheese (grated) 200 g (1 big can)
  • Onions (finely chopped) 2 pcs
  • Coriander powder 5 g
  • Cumin powder 5 g
  • Turmeric powder 5 g
  • Mint 5 g
  • Pine nuts 10 g
  • oil Enough to deep fry
  • Tomato (can) 200 g
  • Sugar 5 g
  • Cinnamon sticks 2pc
  • Salt & Pepper (as required)
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