Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, rice kibbeh 2. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Here is how you achieve it. Kibbeh is a family of dishes based on spiced ground meat and grain, popular in Middle Eastern cuisine. In Levantine cuisine, usually bulgur wheat is pounded together with meat into a fine. Just before serving, add the fried kibbeh, stir, and transfer to a heated serving bowl.

Rice Kibbeh 2 is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Rice Kibbeh 2 is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook rice kibbeh 2 using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Rice Kibbeh 2:

1. Get 12 Frozen rice kibbeh
2. Prepare Can tomatoes sauce
3. Get 5 pound Lamb chop
4. Take 1 Onion chopped
5. Make ready 3 turnip chopped bite size
6. Get 2 cups Swiss chard chopped
7. Prepare Head garlic chopped half
8. Get 1 tablespoon each
9. Prepare cloves Salt, pepper, seeds of coriander anise-star, peppercorn,bay leaves, dry lemon, cinnamon, cardamom
10. Prepare 8 cups warm water

Kibbeh is one of those foods that you crave, and you won't be satisfied until you eat it. Kibbeh nayyeh, the raw version, is served with bread and other accompaniments like lemons and chopped. This is an old Baghdadi recipe, where the kibbeh crust can be prepared with rice or bulgur. In the original recipe, Iraqi amber rice — highly prized but rarely exported — is used, making for a high.

Steps to make Rice Kibbeh 2:

1. Wash lamb meat cook over medium heat for 10 minutes change the water with hot fresh water 6 cups add all spices no salt with half of the onion and garlic and the ends of the Swiss chard cook for half hour
2. Start with another pot 2 tablespoon olive oil add the turnips and cook for 10 minutes keep mixing then add the onion garlic cook for few minutes then add the can of tomatoes and 1 cup of hot water cook for another 10 minutes
3. Drain the broth on top the turnips mixer and the meat add salt to the mixture without all the spices when the mixture start boiling start adding the frozen kibbeh one by one far from each other then change the temperature to low and cook for 30 minutes in the last 10 minutes I add the Swiss chard so stay green enjoy 😉I only stirred it twice in the beginning so it will not open the kibbeh enjoy
4. Ready to serve and ENJOY!

This is an old Baghdadi recipe, where the kibbeh crust can be prepared with rice or bulgur. In the original recipe, Iraqi amber rice — highly prized but rarely exported — is used, making for a high. If I had to pick one recipe to make with my eyes closed, it would without a doubt, be the recipe for my beloved Pumpkin Kibbeh. This word KIBBEH is from Levantine Arabic also known as KIBBE OR KABBI. Chicken is used in Kibbeh and it resembled more like chicken nuggets but different from authentic chicken nuggets.

So that is going to wrap this up with this exceptional food rice kibbeh 2 recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!