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Potato and Rice Kibbeh
Potato and Rice Kibbeh
  • Kids

Potato and Rice Kibbeh

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  • INGREDIENTS

    Potato and Rice Kibbeh with

  • NUTRITIONAL INFORMATION

    Potato and Rice Kibbeh with

  • HOW TO PREPARE

    Potato and Rice Kibbeh with

  • REVIEWS

    Potato and Rice Kibbeh with

  • 2 cups basmati rice
  • 3 cups water
  • 2 cubes MAGGI White Rice Seasoning
  • 2 medium potatoes
  • For the stuffing:
  • 2 tablespoons vegetable oil
  • 2 medium onions chopped
  • 1 kg minced lamb
  • 1 tablespoon curry powder
  • 2 cubes MAGGI Mutton Stock (Authentic Taste)
  • 3 tablespoons pine seeds
  • 2 tablespoons raisins
  • 1 cup fresh dill
  • 2 cups vegetable oil
  • Energy 430 Kcal
  • Protein 13 g
  • Carbohydrate 45 g
  • Fats 22 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

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 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.
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
Fry kibbeh by batches in deep hot oil until golden brown.
7
Serve hot with green salad and yogurt.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Potato and Rice Kibbeh with

  • 2 cups basmati rice
  • 3 cups water
  • 2 cubes MAGGI White Rice Seasoning
  • 2 medium potatoes
  • For the stuffing:
  • 2 tablespoons vegetable oil
  • 2 medium onions chopped
  • 1 kg minced lamb
  • 1 tablespoon curry powder
  • 2 cubes MAGGI Mutton Stock (Authentic Taste)
  • 3 tablespoons pine seeds
  • 2 tablespoons raisins
  • 1 cup fresh dill
  • 2 cups vegetable oil
NUTRITIONAL INFORMATION

Potato and Rice Kibbeh with

  • Energy 430 (Kcal)
  • Protein 13 (g)
  • Carbohydrate 45 (g)
  • Total Fat 22 (g)
HOW TO PREPARE

Potato and Rice Kibbeh with

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 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.
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
Fry kibbeh by batches in deep hot oil until golden brown.
7
Serve hot with green salad and yogurt.
REVIEWS

Potato and Rice Kibbeh with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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