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Recipe servings:
10
Servings
ingredient_quantity
recipe ingredient
Basmati rice
2
cups
Potatoes
2
Mediums
Water
Vegetable oil
2
tbsp
Onions, finely chopped
2
Mediums
Meat steak
500
g
Curry powder
1
tbsp
Maggi® Chicken Bouillon
2
cubes
Nuts, pine nuts, dried
3
tbsp
Raisins, seeded
2
tbsp
Shallots, chopped
0.25
cup
Utensils and appliances
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Nutritional Information
Carbohydrates
19.08 g
Energy
175.78 kcal
Fats
5.93 g
Protein
12.51 g
Recipe steps
0 min
Step 1
Start Timer
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.
Recipe steps
0 min
Step 2
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Mash the potato and the rice until puree then cover and set aside.
Recipe steps
0 min
Step 3
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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 Chicken Stock cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leav
Recipe steps
0 min
Step 4
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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 center by pushing your finger through from one end.
Recipe steps
0 min
Step 5
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Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
Recipe steps
0 min
Step 6
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Arrange kibbeh by batches in PHILIPS AIR FRYIER and cook at 180-C until golden brown.
Recipe steps
0 min
Step 7
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Serve hot with green salad and yogurt.