Recipe: Tasty Rice Kibbeh 1

Rice Kibbeh 1. Place rice, water and MAGGI White rice Seasoning cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Mash the potato and the rice until puree then cover and set aside.

Rice Kibbeh 1 Kibbeh is a very popular recipe and is considered a national dish in Lebanon, Syria and Iraq. Crispy on the outside, meaty on the inside - this golden brown treat is on to a good thing. Most Kibbeh varieties have a shell stuffed with ground meat, with the exception of Kibbeh Nayeh (or raw kibbeh). You can cook Rice Kibbeh 1 using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rice Kibbeh 1

  1. You need 2 cup of powder rice.
  2. It's 1/2 cup of medium bulgur.
  3. You need 11/2 cup of red ground meat no fat.
  4. Prepare 1 teaspoon of salt.
  5. You need 1/2 cup of very cold water.
  6. It's of Stuffing.
  7. Prepare Cup of ground meat.
  8. Prepare 1/2 cup of green onion.
  9. You need 1/2 teaspoon of salt pepper.
  10. You need 1/2 teaspoon of all spices.
  11. It's 1/2 tablespoon of olive oil.
  12. You need 1/2 cup of fresh shopped parsley.

The shell is made with a mixture of ground lamb or beef and any of the following: finely ground bulgur, cracked wheat, rice flour, and semolina. The filling contains ground beef or lamb, diced onion, and spices. In this kibbeh recipe, a mixture of bulgur wheat, onions, and ground beef forms a hollow shell for a delicious stuffing. Enveloped in warm and earthy Middle Eastern spices like allspice and ground cinnamon, kibbeh is the epitome of Middle Eastern comfort food.

Rice Kibbeh 1 instructions

  1. Using food processor put powder rice and bulgur and meat and salt and start using water one tablespoon at time till you get fine dough.
  2. Cook the stuffing medium put the parsley at the end.
  3. Roll the dough in your hand then using your finger make a hole use a teaspoon of the stuffing and close it and then tap it till you get the shape below.
  4. This how it will look and freeze.
  5. And if you don’t want to stuffed you do small ball and freeze.
  6. Cook your favorite broth add lamb meat vegetables when it’s boiling you add the kibbeh do not Stare mush it will flows when it’s ready enjoy.

Drain excess grease from the skillet. Spoon lamb-pine nut mixture over the meat layer in the baking dish. Kubba halab is an Iraqi version of kibbeh created with a rice crust and named after the largest city in Syria, Aleppo. Kubbat Shorba is an Iraqi-Kurdish version prepared as a stew, commonly made with tomato sauce and spices. It is often served with arak and various salads.

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