3 tablespoons tomato paste, diluted in 1.5 cup of water
1 cup tamarind juice, fresh
For the filling:
5 onions, chopped
4 cloves garlic, chopped
1/2 cup chickpeas, boiled and mashed
1/4 cup vegetable oil
1/4 cup raisins, soaked in water
1 tablespoon bunch of coriander
1 red bell peppers, dried, crumbled
pinch hot green chili pepper
For the Filling: Heat 1 tablespoon of oil in a pan and fry the onions. Stir over low heat until they turn golden.
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.
Season with salt, pepper and cinnamon. Set aside.
For the Kebbe and Sauce: Cook the rice as instructed on package. Drain.
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.
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.
Heat the oil in a large saucepan, then fry the kebbeh balls until they become golden. Remove from oil and set aside.
For the sauce, pour the tomato paste in a small bowl. Add in the tamarind juice and mix well.
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