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

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