Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rice kibbeh 2. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. Just before serving, add the fried kibbeh, stir, and transfer to a heated serving bowl. Garnish with parsley and pine nuts.
Rice Kibbeh 2 is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Rice Kibbeh 2 is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook rice kibbeh 2 using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Rice Kibbeh 2:
- Make ready 12 Frozen rice kibbeh
- Get Can tomatoes sauce
- Prepare 5 pound Lamb chop
- Make ready 1 Onion chopped
- Take 3 turnip chopped bite size
- Make ready 2 cups Swiss chard chopped
- Get Head garlic chopped half
- Get 1 tablespoon each
- Take cloves Salt, pepper, seeds of coriander anise-star, peppercorn,bay leaves, dry lemon, cinnamon, cardamom
- Make ready 8 cups warm water
Kibbeh nayyeh, the raw version, is served with bread and other accompaniments like lemons and chopped onions. This is a typical Iraqi dish not found in any other Arab country. The Kibbe are made with rice and meat cooked in a sauce of tomato garlic and lemon. Chickpeas: The goal of the process here is to skin and halve the chickpeas.
Steps 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
If you are able to find skinned chickpea halves at your grocery store, you can just soak them overnight and skip the remaining steps in this process. If you have regular chickpeas, then soak. Aside from the fact that it is one of my personal favourites, I genuinely couldn't begin to tell you how many times I've made it if my life depended on it. A type of Iraqi kibbeh called kubba halab is made with rice instead of bulgur. This type of kibbeh (or kibie) is also common in Iran - though we like to add in barberries.
So that is going to wrap it up with this exceptional food rice kibbeh 2 recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
