Lebanese kibbe with yogurt dip

Name: lebanese kibbe with yogurt dip
Cook time: 20 min
Total time: 540 min
Yield: 4
Ingredients: 1 business suit full yogurt; 125 g couscous; 500 g chicken breast in cubes; 2 great onions in rings; 4 twigs flat leaf parsley only the sheet; 1 tl cinnamon; 2 tl ground chili jar 32 g; 1 toe garlic finely chopped; 5 el olive oil; 50 g pine nuts; tray fresh fresh mint (a 30 g), finely chopped

A nice middle-eastern recipe. The main course contains the following ingredients: poultry, whole yogurt, couscous, chicken fillet (diced), onions (in rings), flat parsley (only the leaves), cinnamon, ground chili (pot of 32 g), garlic (chopped), olive oil , pine nuts, fresh mint ((a 30 g) and finely chopped).

Ingredients

Kitchen Stuff

food processor, baking dish approx. 20 x 30 cm

Directions

Rinse a clean tea towel well under the tap. Place the cloth in a sieve and place it on a bowl or pan. Pour the yogurt into the tea towel and leave to drain in the refrigerator for 8 hours.
Put the couscous in a bowl and pour 100 ml of boiling water over it. Leave to stand for a while and stir with a fork.
Put the chicken fillet in the food processor and grind together with 1 onion, parsley, cinnamon, 1 tsp chili, garlic and 2 tbsp oil until smooth. Add pepper and salt to taste. Spoon the chicken mixture to the couscous and knead together with your hands.
Preheat the oven to 190 ° C. Form with wet hands 8 elongated, ovoid pieces of kibbe from the chicken mixture, cover this thinly with 2 tbsp oil and put them in the greased oven dish. Fry the kibbe in about 40 minutes until golden brown and done.
Roast the pine nuts in a dry frying pan for about 3 minutes until golden brown. Let them cool on a plate. Heat the rest of the oil in the same pan and fry the remaining onion rings in 5 min. Golden yellow. Season with salt and pepper.
Serve the kibbe on a large scale and spoon the hock in the middle. Put the onion on the heap and sprinkle the rest of the chili, the pine nuts and the fresh mint over the dish.