Rice Kibbeh 2. These fragrant rice balls stuffed with ground beef are inspired by a traditional Middle Eastern dish and are a great make-ahead option for easy lunches or dinners. A creamy, starchy potato and rice kibbeh. A Saudi version of the traditional risotto.

How to prepare: A small amount of rice is added to the yoghurt sauce to thicken and give it a little bit of texture. It's also better to use short grain rice rather than basmati as it absorbs the sauce better. This way even when you finish gobbling up the kibbeh (which usually takes two minutes) you can still enjoy the yoghurt sauce. You can have Rice Kibbeh 2 using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rice Kibbeh 2

Prepare 12 of Frozen rice kibbeh.
It's Can of tomatoes sauce.
You need 5 pound of Lamb chop.
You need 1 of Onion chopped.
It's 3 of turnip chopped bite size.
You need 2 cups of Swiss chard chopped.
Prepare Head of garlic chopped half.
You need 1 tablespoon of each.
You need cloves of Salt, pepper, seeds of coriander anise-star, peppercorn,bay leaves, dry lemon, cinnamon, cardamom.
You need 8 cups of warm water.

See more on kibbeh and the step-by-step tutorial below! Click here to pin this recipe for later! Stuffing kibbeh is a recreational activity that Middle Eastern women take as seriously as they do stuffing zucchini or rolling parcels of rice-filled cabbage leaves. It's kind of a big deal.

Rice Kibbeh 2 step by step

Wash lamb meat cook over medium heat for 10 minutes change the water with hot fresh water 6 cups add all spices no salt with half of the onion and garlic and the ends of the Swiss chard cook for half hour.
Start with another pot 2 tablespoon olive oil add the turnips and cook for 10 minutes keep mixing then add the onion garlic cook for few minutes then add the can of tomatoes and 1 cup of hot water cook for another 10 minutes.
Drain the broth on top the turnips mixer and the meat add salt to the mixture without all the spices when the mixture start boiling start adding the frozen kibbeh one by one far from each other then change the temperature to low and cook for 30 minutes in the last 10 minutes I add the Swiss chard so stay green enjoy 😉I only stirred it twice in the beginning so it will not open the kibbeh enjoy.

A right of passage, if you will. See more ideas about Kibbeh recipe, Kibbeh, Armenian recipes. Kibbeh, kibbe, kebbah, kubbeh, kubbah or kubbi (Arabic: كبة) is a typical Middle Eastern recipe that consists of a mixture of bulgur and semolina, with a filling of ground lamb, flavored with spices and herbs. This torpedo-shaped meatball can be served raw, boiled or fried. The name derives from the Arabic word kubbeh, which means 'ball'.