Mediterranean Meat Stuffed Rice Kibbeh Recipe
“Golden balls of crispy meat-stuffed rice kibbeh that are too delicious to have leftovers of!”
Karin Aharon
Original Recipe Author
Original Middle Eastern/Mediterranean dish, this meat-stuffed rice kibbeh is to die for. You can serve it as an appetizer, and it’s, without a doubt, so appetizing.
Those balls of croquettes are spicy and flavorful. Plated alongside a bunch of sweet potato fries, it’s a crispiness fest.
Take a look at this detailed family recipe for homemade kibbeh. The results are so incredibly sensational that it’s going to be your go-to recipe in all gatherings.
Frequently Asked Questions:
Meat Stuffed Rice Kibbeh Recipe
How can I prevent the kibbeh from falling apart?
You have to work with wet hands to ensure proper dough closure. Additionally, the oil you fry the kibbeh in must be hot. If you do as instructed, it shouldn’t fall apart.
Can I freeze the fried kibbeh?
Yes, you can. However, it’s better to freeze the kibbeh balls before frying. Then when needed, fry them straight out of the freezer without defrosting. This way, you ensure that they don’t stick together.
Featured Review
“I had to make it for the weekend and it came out simply perfecttttt!!! Thank you for an amazing recipe and enjoy your weekend!”
Iren Krief
Mediterranean Meat Stuffed Rice Kibbeh Recipe
Ingredients
Rice:
- 2 cups rice (preferably jasmine or Persian)
- 4 cups boiling water
- ½ teaspoon salt
Dough:
- 1 cup flour (sifted or semolina) (1 ¼ Oz/125g)
- 1 egg
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 1 teaspoon turmeric
Filling:
- 2 onions (chopped)
- 1 lb. ground meat (500g)
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 ½ teaspoon Baharat
- Sweet potato fries:
- 1 sweet potato
- Oil (for frying)
Instructions
Dough and Filling:
- Cook the rice in boiling water over low heat for 15 minutes
- Leave the rice to cool down before adding the flour (or semolina)
- Add the salt, pepper, turmeric, and the egg
- Work the dough with wet hands, as it can be too sticky
- Fry the onion until light golden
- Add ground meat and use a fork to crumb it
- Add salt, black pepper, and Baharat (you can substitute Baharat with a pinch of each: cinnamon, allspice, clove, and black pepper)
- Let cook, then allow to cool
The Kibbeh:
- Now that you have the dough and the filling, it’s time to form and fry the kibbeh. Here’s how to do it:
- Make small balls of the dough (to keep your hands wet, leave a bowl of water next to you)
- Flatten each ball on the palm of your hand
- Put a suitable amount of filling in the middle
- Close the dough gently from the sides (don’t worry about any rips, as you can easily fix them and put the do back together using water)
- Fry the kibbeh balls in shallow oil on medium heat until golden
Sweet Potato Fries:
- These are so simple and easy to make. You just need to peel, cut, then fry the sweet potato fingers in hot oil.
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