Directions
- 1Finely dice a large onion and a small bunch of parsley.
- 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.
- 3Season with salt, pepper, a teaspoon of seven spice, a touch of cinnamon, and a teaspoon of cardamom powder.
- 4Add the parsley at the end and let the filling cool completely.
- 5Wash 2 cups of Canary Basmati rice very well.
- 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.
- 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.
- 8Cover and let the rice cook on medium heat for about 10 minutes.
- 9Once most of the water has been absorbed, blend the rice with a hand blender.
- 10Drop the heat to the lowest possible, cover, and let it finish cooking for another 15 minutes.
- 11Mash the rice with a potato masher until you get a very smooth dough with little to no rice particles visible.
- 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.
- 13Place the dough on your palm and rotate your hand on it until you get a disc shape.
- 14Deep fry the kubbeh until they turn crispy orangey yellow.
- 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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