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Potato and Rice Kibbeh

Name: Potato and Rice Kibbeh
Prep time: 5 s
Cook time: 30 s
Total time: 30 s
Yield: 10
Cuisine: Arab
Ingredients: 2 cups Basmati rice; 2 Mediums Potatoes; 1 pound For the stuffing:; 2 tablespoons Vegetable oil; 2 Mediums Onions finely chopped; 500 grams Minced meat; 1 tablespoon Curry powder; 2 cubes Maggi® Chicken Stock; 3 tablespoons pine seeds toasted; 2 tablespoons Raisins; 1/4 cup Fresh dill chopped

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Easy

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30 Min

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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

Rice

2 cups

Baked potatoes

2 Mediums

Hot Water

Vegetable oil

2 tbsp

Onions, finely chopped

2 Mediums

Lamb cubes

500 g

Curry powder

1 tbsp

Maggi® Chicken Bouillon

2 cubes

Pine seeds

3 tbsp

Raisins

2 tbsp

Fresh dill, chopped

0.25 cup

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Nutritional Information

Nutrition Table Footer

Carbohydrates

19.08 g

Energy

175.78 kcal

Fats

5.93 g

Protein

12.51 g

Nutrition Table Footer

Recipe steps

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Step 1

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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

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Step 2

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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.

With pictures

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