Hey everyone, it is Brad, 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. For mine, I am going to make it a little bit unique. This will be really delicious.
Layla Al Dabean Zawaideh (lulu) West Bloomfield Township, Michigan. 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.
Rice Kibbeh 2 is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Rice Kibbeh 2 is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have rice kibbeh 2 using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Rice Kibbeh 2:
- Get Frozen rice kibbeh
- Prepare tomatoes sauce
- Prepare Lamb chop
- Take Onion chopped
- Make ready turnip chopped bite size
- Take Swiss chard chopped
- Make ready garlic chopped half
- Make ready each
- Get Salt, pepper, seeds of coriander anise-star, peppercorn,bay leaves, dry lemon, cinnamon, cardamom
- Make ready warm water
Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. 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. This is a typical Iraqi dish not found in any other Arab country.
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
The Kibbe are made with rice and meat cooked in a sauce of tomato garlic and lemon. 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. Other variations include kibbeh aras (disk kibeh), sumac kibbeh and yogurt kibbeh. Chickpeas: The goal of the process here is to skin and halve the chickpeas.
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