Shurabat al kibbeh

Shurabat al kibbeh

Kibbeh soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 quantity Kibbeh
50g pine nuts
60g Samneh
1 large onion, finely chopped
1 small piece cinnamon bark
110g short-grain white rice, washed
salt and freshly ground black pepper, to taste
3 tablespoons flat-leaf parsley, finely chopped
Khoubiz (1), to serve

Method

  1. Make the kibbeh as directed in the recipe and shape into balls the size of walnuts. Make a hole in each ball, insert ½ teaspoon of the pine nuts in each, then re-form into balls.
  2. Heat the samneh in a large frying pan and brown the kibbeh balls, shaking the pan so they keep their round shape and brown evenly. Remove to a plate, leaving the samneh in the frying pan.
  3. Gently fry the onion in the samneh until translucent and soft, stirring often. Add 250 ml water and bring to the boil, stirring to dissolve the browned sediment.
  4. Tip the pan contents into a deep saucepan. Add 1.25–1.5 litres water, the cinnamon and rice, and season with salt and pepper. Bring to the boil, stirring occasionally. Cover and simmer for 10 minutes.
  5. Add the kibbeh balls, then cover and simmer for a further 20 minutes. Ladle into bowls, sprinkle with the parsley and serve with warm khoubiz or other flat bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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