Kibbeh Hamda

Kibbeh of Ground Rice Cooked in Hamud

Preparation info
    • Difficulty


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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.



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


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.