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Ramadan recipes

Potato and Rice Kibbeh Recipe

Potato and Rice Kibbeh


Total Time :
Serves 10


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.

Mash the potato and the rice until puree then cover and set aside.

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 Mutton Stock (Authentic Taste) cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leave to cool.

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.

Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.

Fry kibbeh by batches in deep hot oil until golden brown.

Serve hot with green salad and yogurt.

Nutritional Information

Per Portion of 300g

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

Your Grocery List

  • 2 cups basmati rice or 400 g, washed
  • 3 cups water or 750 ml
  • 2 cubes MAGGI White Rice Seasoning
  • 2 medium potatoes or 500 g, boiled and peeled
  • For the stuffing:

  • 2 tablespoons vegetable oil
  • 2 medium onions or 250 g, chopped
  • ½ kg minced lamb
  • 1 tablespoon curry powder
  • 2 cubes MAGGI Mutton Stock (Authentic Taste), crumbled
  • 3 tablespoons pine seeds, toasted
  • 2 tablespoons raisins
  • ¼ cup fresh dill or 20 g, finely chopped
  • 2 cups vegetable oil, for deep frying

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