Arab
Starter
Potato and Rice Kibbeh
30Min
Easy
2
cups
Basmati rice
1
tbsp
salt
2
Mediums
Potato, chopped
1
g
For the stuffing:
2
tbsp
Vegetable oil
2
Mediums
Onions, finely chopped
500
g
Minced meat
1
tbsp
Curry powder
2
cubes
Maggi® Chicken Bouillon
3
tbsp
Nuts, pine nuts, dried
2
tbsp
Raisins
0.25
cup
Fresh dill, chopped
.
Nutrition Value
Energy
162.38 kcal
Protein
12.46 g
Carbohydrates
15.82 g
Fats
5.93 g
Information per serving
Instruction
30 Minutes
Step 1
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.
Step 2
Mash the potato and the rice until puree then cover and set aside.
Step 3
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
Step 4
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.
Step 5
Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
Step 6
Arrange kibbeh by batches in PHILIPS AIR FRYIER and cook at 180-C until golden brown.
Step 7
Serve hot with green salad and yogurt.
