Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, rice kibbeh 2. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Quantity and times may need to be varied. 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. See more ideas about Kibbeh recipe, Kibbeh, Armenian recipes.
Rice Kibbeh 2 is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Rice Kibbeh 2 is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rice kibbeh 2 using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rice Kibbeh 2:
- Prepare 12 Frozen rice kibbeh
- Prepare Can tomatoes sauce
- Prepare 5 pound Lamb chop
- Make ready 1 Onion chopped
- Get 3 turnip chopped bite size
- Take 2 cups Swiss chard chopped
- Get Head garlic chopped half
- Prepare 1 tablespoon each
- Get cloves Salt, pepper, seeds of coriander anise-star, peppercorn,bay leaves, dry lemon, cinnamon, cardamom
- Take 8 cups warm water
This torpedo-shaped meatball can be served raw, boiled or fried. The name derives from the Arabic word kubbeh, which means 'ball'. It is a very popular recipe and is considered a. Lamb Kibbeh is a Mediterranean recipe that is surely going to be a family hit.
Instructions to make Rice Kibbeh 2:
- 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
This non-vegetarian recipe is quiet easy to prepare at home as it involves the use of ingredients like lamb, black pepper powder, all spice powder, cumin, onions hence making it quiet irresistible to hog. In a heavy-bottomed saucepan, pour the water and the rice. Add the yogurt to the rice and cook. In a food processor, add bulgur and all of the kibbeh's other ingredients and mix until you get a coarse paste consistency. I've eaten my fair share of chicken kibbeh while growing up, since my mom doesn't eat red meat.
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