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Gulf Kibbeh with Tomato Sauce

So3oudiya wa aftakhir


6 servings
  1. For the kebbe dough:
  2. 1 kg ground beef
  3. 1 1/2 cup white rice
  4. 1 egg
  5. 1 onion, chopped finely
  6. 5 cloves garlic, crushed
  7. pinch ground cardamom
  8. vegetable oil for frying
  9. For the sauce
  10. 3 tablespoons tomato paste, diluted in 1.5 cup of water
  11. 1 cup tamarind juice, fresh
  12. salt -
  13. For the filling:
  14. 5 onions, chopped
  15. 4 cloves garlic, chopped
  16. 1/2 cup chickpeas, boiled and mashed
  17. 1/4 cup vegetable oil
  18. 1/4 cup raisins, soaked in water
  19. 1 tablespoon bunch of coriander
  20. 1 red bell peppers, dried, crumbled
  21. pinch hot green chili pepper
  22. cinnamon
  23. butter
  24. salt
  25. black pepper


50 mins
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    For the Filling: Heat 1 tablespoon of oil in a pan and fry the onions. Stir over low heat until they turn golden.

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    Mix in the garlic, the green chili pepper, red pepper and coriander and combine well. Then add in the mashed chickpeas and raisins and stir well over medium heat for 2 minutes.

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    Season with salt, pepper and cinnamon. Set aside.

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    For the Kebbe and Sauce: Cook the rice as instructed on package. Drain.

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    In a large bowl, mix well the ground beef, onion, rice and garlic. Then add in the egg and cardamom. Knead until you form a homogeneous dough.

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    Divide the dough into balls the size of an egg, then flatten each ball into a circle. Place one tablespoon of the filling in the middle of each circle then close the circles around the filling and shape into an oval ball.

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    Heat the oil in a large saucepan, then fry the kebbeh balls until they become golden. Remove from oil and set aside.

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    For the sauce, pour the tomato paste in a small bowl. Add in the tamarind juice and mix well.

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    Arrange the fried kebbeh in a baking pan, the kebbe should be next to each other. Pour evenly the sauce over them, making sure that they are well coated

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    Bake in the oven for 30 minutes.Serve hot.

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