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Gulf Kibbeh with Tomato Sauce


  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


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

  2. 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.

  3. Season with salt, pepper and cinnamon. Set aside.

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

  5. 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.

  6. 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.

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

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

  9. 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

  10. Bake in the oven for 30 minutes.Serve hot.

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So3oudiya wa aftakhir
  • 13 recipes
  • الرياض، Saudi Arabia