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Potato and Rice Kibbeh

Potato and Rice Kibbeh

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30 Min

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A creamy, starchy potato and rice kibbeh. A Saudi version of the traditional risotto. Try it out today! Check out other recipes in MAGGI® Arabia for more home cooking inspirations

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Ingredients

10 Servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
488332
Basmati rice
2  cups
488332
Chopped potatoes
2  Mediums
Water
488332
Vegetable oil
2  tbsp
486979
Onions, finely chopped
2  Mediums
488332
Lamb shanks
500  g
488073
Curry powder
1  tbsp
488332
Maggi® Chicken Bouillon
2  cubes
488332
pine seeds, toasted
3  tbsp
483013
Raisins, seeded
2  tbsp
488332
Fresh dill, chopped
0.25  cup

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Nutritional Information

Carbohydrates
19.08 g
Energy
175.78 kcal
Fats
5.93 g
Protein
12.51 g

Recipe steps

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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
Potato and Rice Kibbeh

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Mash the potato and the rice until puree then cover and set aside.
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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, pi
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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
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Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
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Arrange kibbeh by batches in PHILIPS AIR FRYIER and cook at 180-C until golden brown.
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Serve hot with green salad and yogurt.

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