Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rice kibbeh 2. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Just before serving, add the fried kibbeh, stir, and transfer to a heated serving bowl. Garnish with parsley and pine nuts. Serve the kibbeh hot, with boiled or steamed rice and accompanied by a salad or cooked vegetables; or cold, without sauce, as a snack. Kibbeh is a very popular recipe and is considered a national dish in Lebanon, Syria and Iraq.
Rice Kibbeh 2 is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Rice Kibbeh 2 is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook rice kibbeh 2 using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rice Kibbeh 2:
- Get 12 Frozen rice kibbeh
- Get Can tomatoes sauce
- Take 5 pound Lamb chop
- Make ready 1 Onion chopped
- Prepare 3 turnip chopped bite size
- Get 2 cups Swiss chard chopped
- Prepare Head garlic chopped half
- Make ready 1 tablespoon each
- Get cloves Salt, pepper, seeds of coriander anise-star, peppercorn,bay leaves, dry lemon, cinnamon, cardamom
- Take 8 cups warm water
The word kibbeh comes from the Egyptian Arabic kubba, meaning "ball" or "lump."The spiced croquette is Lebanon's national dish and is commonly consumed throughout Syria, Egypt, Israel, Iraq, Iran, Turkey, and Armenia. The traditional kibbeh labniyeh has some rice added to the yogurt sauce, but I personally do not find that a few grains of rice add anything to the dish. I absolutely loved the creamy yogurt sauce flavored with streaks of garlic and fresh cilantro, the hollow kibbe balls that I would break open with my spoon in order to dip them in more sauce and stretch the pleasure. Set the kibbe on a baking sheet lined with plastic.
Steps to make Rice Kibbeh 2:
- Wash lamb meat cook over medium heat for 10 minutes change the water with hot fresh water 6 cups add all spices no salt with half of the onion and garlic and the ends of the Swiss chard cook for half hour
1. Start with another pot 2 tablespoon olive oil add the turnips and cook for 10 minutes keep mixing then add the onion garlic cook for few minutes then add the can of tomatoes and 1 cup of hot water cook for another 10 minutes - Drain the broth on top the turnips mixer and the meat add salt to the mixture without all the spices when the mixture start boiling start adding the frozen kibbeh one by one far from each other then change the temperature to low and cook for 30 minutes in the last 10 minutes I add the Swiss chard so stay green enjoy 😉I only stirred it twice in the beginning so it will not open the kibbeh enjoy
I absolutely loved the creamy yogurt sauce flavored with streaks of garlic and fresh cilantro, the hollow kibbe balls that I would break open with my spoon in order to dip them in more sauce and stretch the pleasure. Set the kibbe on a baking sheet lined with plastic. Repeat with the remaining kibbe and filling. 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.
So that is going to wrap it up with this special food rice kibbeh 2 recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
