Kubba Halab

1 1/2 cups Basmati Long Grain Rice

1 Potato (diced)

1 teaspoon Salt

1 teaspoon Tumeric Powder

1 teaspoon Chicken Stock Powder

Boiling Water

Meat mixture
1/2 kilo Ground beef
1 Onion diced
1 teaspoon Salt
1/2-1 teaspoon Black Pepper
1/4 cup Dried Parsley

Vegetable Oil for frying

Ingredients

Directions

Soak the rice for 20 minutes & then rinse the rice
In a frypan brown the onions
Add the meat, then dried parsley, salt and pepper
Set aside and cool
In a pot add the rice, salt, turmeric powder, chicken stock & diced potato
Add boiling water, cover & cook on low heat for 30 minutes
Blend the rice & potato in a blender when its cooled down to a smooth consistency
Place in a bowl, cover & place in the fridge for 30 minutes
Make a ball with the rice mixture and make a dent in the middle
Flatten & make into a pattie
Add a spoonful of the meat mixture in the shell
Close the ball and make into an oval shape
Cover and freeze for 1 hour
In a saucepan add plenty of vegetable oil
Add 2-3 Kubbeh at a time to fry until golden

Kubba Halab