Kibbeh Hamod with Rice – Recipe for Preparing Sour Kibbeh with Rice

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Kibbeh Hamod with Rice – Recipe for Preparing Sour Kibbeh with Rice

Kibbeh Hamod with Rice is a traditional dish from Syrian cuisine, celebrated for its hearty flavors and nutritional value. This dish combines tender kibbeh balls with a tangy broth, making it a comforting and satisfying meal.

Rich in fiber, vitamins, and minerals, this dish supports digestive health and provides essential nutrients for the body.

Ingredients for Kibbeh Hamod with Rice (Serves 4)

Kibbeh Hamod with Rice


For the Kibbeh Dough:

  • ¾ kg of minced lamb.
  • ⅓ cup ground rice.
  • 2 ½ teaspoons salt.

For the Filling:

  • ¼ kg of minced lamb (reserved from the dough).
  • 2 tablespoons ground celery leaves.
  • ½ teaspoon mixed spices.

For the Broth:

  • 3 tablespoons vegetable oil.
  • 1 ½ cups water.
  • 1 potato, diced.
  • 2 celery stalks, chopped.
  • 2 carrots, peeled and chopped.
  • 6 cloves garlic, minced.
  • 1 ½ cups lemon juice.
  • ½ teaspoon sugar.
  • 1 tablespoon dried mint leaves.

Steps to Prepare Kibbeh Hamod with Rice

  1. Prepare the Kibbeh Dough:

    • Combine ¾ of the minced lamb with the ground rice and 1 teaspoon of salt in a mixing bowl.
    • Blend the mixture using a food processor until it forms a smooth dough.

  2. Prepare the Filling:

    • Mix the reserved minced lamb with 1 teaspoon of salt, ground celery, and spices. Set aside.

  3. Shape the Kibbeh Balls:

    • Take a portion of the kibbeh dough and roll it into a ball.
    • Make a small cavity in the center of the ball and fill it with 1 teaspoon of the filling. Seal the opening and reshape into a smooth ball.
    • Repeat until all the dough and filling are used. Place the kibbeh balls in the refrigerator to firm up.

  4. Prepare the Broth:

    • Heat the vegetable oil in a large pot over medium heat.
    • Add water and bring it to a boil.
    • Add the diced potato, chopped celery, and carrots to the pot. Let them cook for about 20 minutes until softened.
    • Add garlic, salt, lemon juice, sugar, and dried mint to the broth. Stir and simmer for an additional 10 minutes.

  5. Cook the Kibbeh Balls:

    • Gently place the chilled kibbeh balls into the simmering broth. Let them cook for about 10 minutes or until they are fully cooked and float to the surface.

  6. Serve:

    • Transfer the kibbeh balls to serving bowls and ladle the tangy broth over them.
    • Serve hot and enjoy the unique, refreshing flavors of Kibbeh Hamod with Rice.

Tips:

  • Serve with fresh bread or steamed rice for a complete meal.
  • Adjust the lemon juice and mint to taste for your preferred level of tanginess.

Bon appétit! Enjoy this hearty and flavorful Syrian dish!

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