Recipe courtesy of Mama’s Joy

Sarah Fawaz of Mama’s Joy is a caterer and baker who shares with her followers step by step recipe tutorial videos through her stories. Her work includes traditional Middle Eastern dishes, fusions of different cuisines, and of course her cakes and baked goods! We especially love her Meghli and Snayniyeh  presentation inspirations.

Mama’s Joy Your Lebanon Chef Feature 

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Chicken Kebbeh by Mama's Joy

Cuisine

Middle Eastern

Servings

servings

Ingredients

• 1 whole chicken breast
• 4 tablespoons flour
• 4 tablespoons breadcrumbs
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon chicken spices i.e. paul prodhomme
• 1/2 teaspoon curcuma (tumeric)
• 1/2 teaspoon nutmeg

Filling

• 2 medium onions diced
• 4 zucchini diced
• 3 carrots diced
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspooon chicken spices
• 1/2 teaspoon curcuma (tumeric)
• 1/2 teaspoon nutmeg

Cuisine Middle Eastern Servings servings Ingredients 1 whole chicken breast 4 tablespoons flour 4 tablespoons breadcrumbs 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon chicken spices i.e. paul prodhomme 1/2 teaspoon curcuma (tumeric) 1/2 teaspoon nutmeg Filling 2 medium onions diced 4 zucchini diced 3 carrots diced 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspooon chicken spices 1/2 teaspoon curcuma (tumeric) 1/2 teaspoon nutmeg

Instructions

1. For the crust, put the chicken breast, flour, breadcrumbs, and all spices in blending machine and blend until it looks like dough
2. For the filling, fry the onions until yellow. Add the carrots & let simmer. Add zucchini and spices
3. Flatten the crust mixture and fold into kebbeh shape. Add in the filling and close.
4. Set in fridge for 15 minutes for the shape to stay, then fry.

   

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