Instructions

1. Boiling the rice base

   Place the rice in a pot with the potato, turmeric, and one teaspoon of salt, cover with water about one and a half centimeters above the rice level, then cook over low heat until completely tender and all water is absorbed. · 20 min
2. Kneading the shell

   Allow the rice and potato mixture to cool slightly, then knead well by hand or process through a meat grinder until it turns into a smooth, cohesive, non-sticky dough. · 8 min
3. Preparing the filling

   In a skillet, sauté the chopped onion until softened, then add the minced meat and cook until its juices evaporate; season with half a teaspoon of salt, mixed spices, and black pepper, then remove from the heat and stir in the celery and toasted almonds. · 10 min
4. Shaping the kibbeh patties

   Moisten your hands with a little water, take a medium ball of the rice dough, and hollow it out with your thumb to form a thin-walled pocket, then fill with a spoonful of the meat filling, seal tightly, and shape into oval patties with tapered ends. · 10 min
5. Frying and serving

   Heat deep oil thoroughly over medium heat, fry the kibbeh pieces in batches without frequent turning until they acquire a golden color and noticeable crispiness, then transfer onto paper towels to drain and serve hot. · 7 min

Nutrition / serving

Chef's tips