Potato And Rice Kibbeh Recipe | MAGGI® Arabia

Potato and Rice Kibbeh

A creamy, starchy potato and rice kibbeh. A Saudi version of the traditional risotto. Try it out today! Check out other recipes in MAGGI® Arabia for more home cooking inspirations

Ingredients

  • 2 cups or 400g basmati rice, washed
  • 1 tablespoon of salt
  • 2 medium or 500g potato, boiled and peeled
  • For the stuffing: 2 tablespoons vegetable oil
  • 2 medium or 250g onion, chopped
  • ½ kg minced lamb
  • 1 tablespoons curry powder
  • 2 cubes MAGGI Chicken Stock, crumbled
  • 3 tablespoons pine seeds, toasted
  • 2 tablespoons raisins
  • ¼ cup or 20g fresh dill, finely chopped
  • 2 cups or 440g vegetable oil, for deep frying

How to Prepare

  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.
  2. Mash the potato and the rice until puree then cover and set aside.
  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
  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.
  5. Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
  6. Arrange kibbeh by batches in PHILIPS AIR FRYIER and cook at 180-C until golden brown.
  7. Serve hot with green salad and yogurt.

Nutritional Info

Energy: 430.00 Kcal
Protein: 13.00 g
Carbohydrate: 45.00 g
Fats: 22.00 g

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