Mains
ChefDalida Zaiter
Brazilian Coxinha Kibbeh
Brazilian kibbeh Coxinha is a twist on kibbeh that uses flour in the dough and chicken in the filling, offering a unique texture and flavor.
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Ingredients
Start here, then move straight into the method.
- Boiled chicken with seasonings
- 1 tablespoon butter
- 2 cups flour
- 1 onion
- 2 cloves garlic, crushed
- a pinch of ground ginger or fresh ginger
- fresh cilantro or parsley, as desired
- 1 cup cream cheese
- corn, as desired
- a pinch of black pepper
- a pinch of paprika (red pepper)
- a small pinch of salt (because the chicken is salted and the cheese is salty)
- 1 egg
- 1 cup breadcrumbs
Method
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- Boil the chicken with seasonings and reserve about two cups of the chicken broth; put the broth in a non-stick pot, add a tablespoon of butter while it's hot and quickly stir in the flour so the mixture doesn't stick or clump.
- You will get a cohesive dough; leave it aside for about a quarter of an hour.
- Remove the bones from the chicken.
- Fry the onion, garlic and ginger, then add the cilantro or parsley you chose, as well as the cream cheese and corn; add salt and spices at this stage.
- Add the chicken to the mixture.
- Set the filling aside to cool.
- Take a small portion of the dough prepared earlier. Shape a piece of dough into a ball, make a small hollow inside each ball, put a little filling into each one, close it and shape it like the ones shown in the pictures.
- Dip the kibbeh in the egg and then in the breadcrumbs.
- Immerse the kibbeh in plenty of hot oil and fry until they are cooked and well browned...
- You can also prepare the coxinha kibbeh and freeze them for later use.
Recipe tags
MainsLevantNut free
