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Cheese Corn Stuffed Dalia Kibbeh
Cheese Corn Stuffed Dalia Kibbeh

Before you jump to Cheese Corn Stuffed Dalia Kibbeh recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to cheese corn stuffed dalia kibbeh recipe. To make cheese corn stuffed dalia kibbeh you need 28 ingredients and 49 steps. Here is how you cook it.

The ingredients needed to prepare Cheese Corn Stuffed Dalia Kibbeh:
  1. You need 1 cup raw broken wheat / dalia
  2. Provide 1 cup water
  3. Provide 3-4 tbsp buckwheat flour
  4. Provide 1/2 cup cornflakes
  5. You need 1 tbsp ginger green chillies paste
  6. Get 1/2 cup finely chopped coriander
  7. Provide 2 tbsp finely chopped fresh mint leaves
  8. Get 3-4 pieces sweet potatoes
  9. Prepare 1/2 cup grated processed cheese
  10. Prepare 1/2 cup boiled american corn kernels
  11. Prepare 1 tbsp finely chopped ginger and green chillies
  12. Use as required Oil for deep frying
  13. Get some water
  14. Take 1 cup thinly sliced tri colour bell peppers, for salad
  15. Take 1/4 cup sliced cucumber
  16. Use 1 paneer cube
  17. You need 1 tsp olive oil
  18. You need 1 tsp oregano
  19. Use 1 tsp chilli flakes
  20. Provide 1 tsp mixed herbs
  21. Prepare 1 tsp sugar
  22. Prepare 1 tsp apple cider vinegar
  23. Use to taste Salt
  24. You need 7-8 cabbage leaves soaked in chilled water, for serving
  25. Prepare 1/2 cup rose sharbat for serving
  26. You need 1/4 cup green chutney for serving
  27. Use 1/4 cup tomato sauce for serving
  28. You need 1 bunch mint leaves for garnishing
Instructions to make Cheese Corn Stuffed Dalia Kibbeh:
  1. Take one cup of raw dalia put it in a bowl
  2. Soak it with one of water for at least 4 - 5 hours, and keep it in the refrigerator, due to weather conditions
  3. After 4 - 5 hours take out the soaked dalia from the refrigerator and strain it in a big strainer so as to remove excess water
  4. In the meantime soak cabbage leaves in chilled water, so that they remain crisp while serving
  5. Now put the sweet potatoes in a pressure cooker along with some water
  6. Cover the lid and cook for one whistle only
  7. When the pressure cooker cool down then open the lid
  8. Take them out in a plate and let them cool down
  9. In the meantime prepare the stuffing, take some processed cheese
  10. And grate it in a plate
  11. These are the stuffing ingredients like grated cheese, corn kernels, chopped ginger green chillies and coriander
  12. Combine all the stuffing ingredients in a bowl
  13. And mix them with a fork
  14. Mix them well so that everything merges well
  15. Now make small balls from the mixture and place them in a plate
  16. Place this plate in the refrigerator
  17. In the meantime prepare the salad, put the tri colour bell peppers in a big mixing bowl
  18. Place all the salad dressing ingredients at one place like oregano, chilli flakes, mixed herbs, olive oil, apple cider vinegar, sugar, lemon and salt
  19. Now combine all the dressing ingredients in a bowl
  20. And mix nicely
  21. Then add the sliced bell peppers in the bowl
  22. Take sliced cucumber and paneer cube also
  23. Add cucumber and paneer also to the salad, roughly crumble the paneer with your hands, mix them well, the salad is ready
  24. Take half cup of cornflakes
  25. And put them in a mortar and pestle
  26. Crush them roughly
  27. After crushing them, take them out in a bowl
  28. Now take the boiled sweet potatoes and peel them
  29. Then grate them in a plate
  30. The grated sweet potatoes
  31. Now assemble all the ingredients for outer covering at one place like soaked dalia, grated sweet potatoes, ginger green chillies paste, chopped coriander, chopped mint leaves and salt
  32. In a big mixing bowl combine all the ingredients for outer layer and mix well
  33. Take 3 - 4 tbsp of buckwheat flour
  34. Add some buckwheat flour to the mixture for binding
  35. And mix them well
  36. The outer layer mixture is ready
  37. Heat oil in a kadhai for deep frying, first on high flame, then make the flame medium
  38. Place all the prepared items at one place like mixture for outer layer, stuffing mixture, crushed cornflakes and water
  39. Make one medium sized ball from the mixture and flatten it in your palm with the help of water
  40. Place the stuffing ball in the center
  41. And seal it properly from all the sides, giving it the proper shape
  42. Now put the ready cylinder in the crushed cornflakes
  43. Do not touch it just shake the bowl, it will stick on it's own to the cylinder
  44. Then slowly slide it in the hot oil
  45. Make another one also and slide it in the hot oil, fry them, by turning them at regular intervals, until becomes brown and crispy from outside
  46. When done, then take them out on an absorbant paper, about 9 pieces of kibbeh were made from this quantity of ingredients
  47. Arrange the kibbeh on cabbage leaves, take out salad in a bowl
  48. Cut one piece of kibbeh into two parts to see the stuffing
  49. Serve them hot with rose sharbat, which is made with rose syrup and water, green chutney, tomato sauce, salad and garnish with some coriander leaves and a bunch of mint leaves, enjoy

That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned. Lebanese Kibbeh Recipe (Fried Kibbe Balls). Making great kibbeh is an art form, and can take a lot of practise to get just right.

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