Rice and grains
ChefLoubna Fawaz
Iraqi Rice Kibbeh
This Iraqi rice kibbeh is a flavorful dish from Iraqi cuisine. It’s prepared in a healthy way by avoiding fatty meats and heavy fats, inviting you to try it at home.
Ingredients
Start here, then move straight into the method.
- Two cups of rice or more, depending on how much you want to prepare
- Two tablespoons of starch for kneading the kibbeh later
- Filling
- Half a kilogram of ground lamb
- One large onion, finely chopped
- Kibbeh spices, black pepper, a pinch of ground cardamom, and cinnamon
- Optional: raisins and chopped fresh celery, according to taste
Method
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- Boil the rice in enough boiling water with a pinch of salt and a little turmeric or saffron.
- Let the rice cook until it is well done and softer than usual (allow it to become a little mushy).
- If you normally boil rice for about ten minutes, add several additional minutes in this case.
- Drain the rice and return it to the pot over low heat to dry off the water (steam off).
- Let the rice cool.
- Meanwhile, prepare the filling.
- Add a little vegetable oil to a pan over the heat.
- Then sauté the onion in the oil over medium heat until the onion softens; add the meat and sauté over high heat.
- Once the meat is cooked, add salt, spices, and the raisins (zabib), and let it cool slightly.
- In the meantime, knead the rice by hand, adding a little cornstarch.
- You must knead until you obtain a cohesive dough.
- You can knead the rice kibbeh in a machine, but you can also knead it by hand.
- For the recipe and the photo.
Recipe tags
Rice and grainsLevantDairy freeGluten freeNut freeEgg free
