Potato and Rice Kibbe Recipe

Try this tasty Kuwaiti appetizer kibbe recipe using mashed Potato and Rice.

Ingredients

• 2 cups basmati rice or 400 g, washed
• 3 cups water or 750 ml
• 2 cubes MAGGI® Seasoning for White Rice
• 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 Bouillon , 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

Preparation

• Place rice, water and MAGGI® Seasoning for White Rice 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 Bouillon 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.