Potato and Rice Kibbeh

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May 24, 2017
Potato and Rice Kibbeh

Potato and Rice Kibbeh

Ingredients

2 cups or 400g basmati rice, washed

3 cups or 750ml water

2 cubes Maggi White Rice Seasoning

2 medium or 500g potatoes, boiled and peeled

For the stuffing

2 tablespoons vegetable oil

2 medium or 250g onions, chopped

½ kg minced lamb

1 tablespoon curry powder

2 cubes Maggi Mutton Stock (Authentic Taste), crumbled

3 tablespoons pine seeds, toasted

2 tablespoons raisins

¼ cup or 20g fresh dill, finely chopped

2 cups vegetable oil, for deep frying

Method

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.

Remove and set aside to cool slightly.

Mash the potato and the rice until puréed then cover and set aside.

Meanwhile, heat oil in a medium pot, add onion and cook until tender.

Add minced lamb and cook until golden brown.

Add curry powder, Maggi Mutton Stock (Authentic Taste) cubes, pine seeds and raisins and stir until well combined.

Remove pot from heat, mix in dill and leave to cool.

With wet hands, take medium-sized pieces of the potato and rice mixture, form each portion into a ball shape, making a space in the centre by pushing your finger through from one end.

Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.

Fry kibbeh by batches in deep hot oil until golden brown.

Serve hot with green salad and some Greek or plain yoghurt.

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