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كبّة تمن

15m
Serves 12
facebook.com

كبّة تمن

facebook.com
15m
Serves 12

Directions

  1. 1Finely dice a large onion and a small bunch of parsley.
  2. 2Add the diced onion to a pan with about 2 pounds of lean beef mince. Cook for about 10 minutes to draw out as much moisture as possible.
  3. 3Season with salt, pepper, a teaspoon of seven spice, a touch of cinnamon, and a teaspoon of cardamom powder.
  4. 4Add the parsley at the end and let the filling cool completely.
  5. 5Wash 2 cups of Canary Basmati rice very well.
  6. 6Add the rice to a bowl with a good amount of water and a chopped peeled potato. Let it soak for at least two hours.
  7. 7Add the rice to a pot with 3 cups of water, a good pinch of salt and pepper, 2 teaspoons of turmeric, and 2 tablespoons of cornstarch.
  8. 8Cover and let the rice cook on medium heat for about 10 minutes.
  9. 9Once most of the water has been absorbed, blend the rice with a hand blender.
  10. 10Drop the heat to the lowest possible, cover, and let it finish cooking for another 15 minutes.
  11. 11Mash the rice with a potato masher until you get a very smooth dough with little to no rice particles visible.
  12. 12Wet your hands, take a small chunk of the dough, make a pocket using your thumb, add a spoonful of the filling, and wrap the dough around it.
  13. 13Place the dough on your palm and rotate your hand on it until you get a disc shape.
  14. 14Deep fry the kubbeh until they turn crispy orangey yellow.
  15. 15Serve with any sauce you like and enjoy!

Ingredients

  • 1 large onion
  • 1 small bunch of parsley
  • 2 pounds lean mince beef
  • 2 cups Canary Basmati rice
  • 1 peeled potato
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon seven spice
  • 1 touch cinnamon
  • 1 teaspoon cardamom powder
  • 2 teaspoons turmeric
  • 2 tablespoons cornstarch
  • 3 cups water

Equipment

knifepanwooden spoonhand blenderpotato masher

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