When I worked in the center of Sorocaba, the restaurant I had lunch at had wonderful chicken kibbeh. Today I decided to reproduce this recipe on my own and I tell you that it turned out very similar. Delight! Very light and smooth.
Start by boiling 500ml of water. Place 150g of wheat for kibbeh in a bowl and pour freshly boiled water over it. Let it rest for 1 hour.
Meanwhile, season 500g of ground chicken breast with:
- 1 grated onion;
- 1 tablespoon crushed garlic
- 1 peeled and seedless tomato, chopped
- 1/2 cup chopped mint leaves
- 1 tablespoon vinegar or lemon juice
- 2 tablespoons of olive oil
- 1 envelope of powdered chicken broth
- salt and pepper according to your taste
Drain the wheat (press it in a sieve) and add it to the seasoned chicken.
Place half of the kibbeh dough in a baking dish or refractory greased with olive oil, spread the curd and cheese slices, cover with the rest of the dough, bake in a preheated oven at 220º until golden.
I think I like this kibbeh more than the traditional version. I like the texture more because it is very soft!
Tips:* Not every butcher shop grinds the chicken, if you can’t, you can grind it in the processor.
* When the kibbeh is almost baked, you can brush it with a little olive oil and return it to the oven to brown it on top, as it is made from chicken, it is very white.* If you remove the filling or use ricotta you will have a light recipe.
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