Kibbeh Hamda

Name: Kibbeh Hamda (Kibbeh of Ground Rice Cooked in Hamud)
Ingredients: 90 g (3 oz) lamb or beef, minced; 30 g (1 oz) fat (from the meat), finely chopped; 180 g (6 oz) lamb or beef, minced; Salt and black pepper; Pinch of ground allspice; 2 tablespoons finely chopped parsley; Oil; 250 g (8 oz) ground rice

Kibbeh of Ground Rice Cooked in Hamud

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is my mother’s recipe for an unusual kibbeh. It is very easy to prepare and does not require so much time. This dish is always served in a hamud sauce or soup as an accompaniment to rice.

Ingredients

Filling

90 g (3 oz) lamb or beef, minced
30 g (

Main course
Gluten-free

Method

Mix the filling ingredients well together in their raw state.

Make the kibbeh shell. Pound the minced meat and ground rice with a little seasoning. Gradually add a little water (a few tablespoons should be enough) and knead to a smooth paste. You can either pound the mixture in a mortar or use an electric blender to achieve a soft, homogeneous paste.