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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Sunday, March 23, 2008

Kibbi Yakhni-Rice Kibbi,Kubba كبة بالرز كبة تمن

We usually make these dumplings for Easter Lunch.
3 pounds lamb shanks, or stewing lamb with bones
1 large onion, chopped
6 cups water
1 teaspoon salt
1 (16 -can) chickpeas
Place the lamb, water and onions in the pot. Bring to boil and leave it to simmer for 90 minutes until lamb is tender. Skim off the fat that develops on top. Add more water if needed.
When the meat is very tender, add the salt and chickpeas. Simmer and then drop the rice kibbi in the soup. Leave it to boil until kibbi rises to top for about 15 minutes. Adjust the salt and add more water to the soup before dropping the kibbi, if needed.
To Form the Kibbi:
1 pound ground lamb
1 onion medium, chopped
1 teaspoon salt
1 teaspoon Arabian Spice or Bahar(combination of cinnamon,allspice, blackpeppr)
Mix all the above and taste if it needs more salt. Set aside.

Rice Kibbi
1 pound cream of rice ( You find it by the cereal section in the grocery stores)
1/2 pound ground chuck or lamb
1 teaspoon salt
½ cup water or more as needed to make a soft dough
Mix all the above the ingredients in a bowl. Put half of the mixture in the food processor. Pulse it, and add few tablespoons of water if needed to make moist dough. Pulse the other half, and mix together.
Take a small piece of this dough the size of a walnut. Shape it like a cup and place the stuffing inside and close it. Make a pattie or a football design of kibbi. Make sure to wet your hands while shaping it. Makes 24 kibbis.