Assyrian Dishes © ALL RIGHTS RESERVED. 

Shell Ingredients

2 cups Rice Flour

1 cup Ice Cold Water
1 tablespoon Salt
450gms Extra Lean Beef Mince

Meat Filling
550gms Extra Lean Beef Mince
1 Onion (finely diced)
2 tablespoons Dried Parsley
2 tablespoons Light Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper

Stew
1 cup Baby Carrots
2 Beetroot (peeled & diced)
2 tablespoons Tomato Paste
1 teaspoon Citric Acid
1 teaspoon Salt
1 bunch Red Swiss Chard
2 litres/8 cups Boiling Water

Rice Kubbeh

To make the Meat Filling

• On high heat add the oil in a frypan and add the onion, fry until soft
• Add the mince meat and fry until cooked
  
• Add the salt & pepper and mix together
• ​Add the dried parsley and mix together
  
• ​Turn off the heat & place in a bowl to cool down
  

To make the shell

• Add the mince meat, rice flour and salt in a food processor
• Process together
• Add the cold water and process all together to make a dough consistency
• Wet your hands in cold water​
• Take a small ball of the rice dough
  
• Make a hole in the middle and open the hole wider by pressing outwards
  
• Place a spoonful of the meat filling inside the shell
  
• Close the shell with the palm of your hand
  
• Shape into a pattie
  
• Cover in plastic wrap and refrigerate for 1 hour
  
• To make the Stew
  
• Chop the swiss chard & wash
  
• In a large pot add the beetroot, swiss chard, carrots, citric acid, salt, tomato paste and boiling water.
  
• Stir all together
  
• Cover & cook on low-med heat for 1/2 an hour
  
• Spoon the kubbeh in the pot one at a time
  
• Cook on low-med heat for 1 hour

Directions

Ingredients