Shrimp Kibbe with Turnip Stew

Shrimp Kibbe with Turnip Stew

  • 0 of 5
  • Serves: Up to 4 people
  • Course: Main dishes

Made with these products:

Attachment used: Food Processor

Method/ for the kibbeh

-       Rinse the bulgur under water and drain to remove any excess water.

-       Place the remaining Kibbe ingredients (except the large shrimps) in the Kenwood food processor and pulse twice until smooth dough is formed.

-       Lightly wet your hands with water and divide the dough into egg-sized balls.

-       Press your thumb into the centre of each ball to form cup big enough to fit the large shrimps.

-       Fill each cup with one shrimp leaving tail out. (Save some shrimps to be added to the stew).

-       Shape the kibbe mixture around the shrimp to form an egg shape. Repeat with the remaining dough and shrimps. Set aside.

-        

For the stew

-       Heat the oil in a pan over a medium heat. Add the onion and garlic, and stir for 3 minutes until translucent.

-       Add the tomato juice, paste and stock. Bring to a boil.

-       Add the turnips and dried lemon. Reduce the heat, cover and let simmer for 10 minutes until the sauce has been reduced down.

-       Add  the Kibbe and the remaining shrimps, cover and cook for 10-15 minutes. Season with salt and pepper.

-       Add the Swiss chard or spinach and stir for 3 minutes.

-       Remove the dried lemon and discard.

-       Serve kibbe with vegetable stew garnished with chopped parsley.

 

 

Ingredients

Ingredients / For the Kibbe

1/2       Kg bulgur, fine

1/4       Kg shrimp, small, peeled and deveined

1/2       Kg fish fillets

1          onion, medium, chopped

1/2       cup parsley, chopped

1          garlic clove, minced

1/2       teaspoon dried lemon powder

            Salt and pepper

1/2       Kg shrimp, large, with tail, boiled

For the stew

3          tablespoons olive oil

1          onion, medium, chopped

1          garlic clove, minced

2          cups tomato juice

2          tablespoons tomato paste

1          cup chicken stock

1/2       Kg turnips, quarters

2          dried lemons

            Salt and pepper

1/2       Kg Swiss chard or spinach, slices

            Parsley, chopped for garnishing

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