Assyrian Dishes © ALL RIGHTS RESERVED. 

• Rinse & strain the rice
  
•  Add the beans, rice, onion, bread crumbs, herbs & spices in a food processor
  
• Process all together
  
• Scrape the sides & process again
• Place mixture into a bowl
  
• ​Dip your hands in some water
  
• Make small meatballs from the mixture
  
• On high heat add the oil in a large frypan
  
• ​Place the kifteh in the frypan
  
• ​Cook until brown on all sides
  
• Add the salt & citric acid in the diced tomatoes
  
• Mix together
  
• Add the sauce in the pan
  
• Add the boiling water
  
• Mix all together
  
• Cover & cook on low heat for 1/2 hour
  

Directions 

Ingredients
540ml can Red Kidney Beans 
(rinsed & drained)
1 Small Onion (chopped)
1/4 cup Bread Crumbs
1/2 cup Basmati Long Grain Rice 
(soaked in water for 1/2 an hour)
1 tablespoon Dried Parsley
1 teaspoon Dried Thyme
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Salt
2 tablespoons Light Olive Oil

Sauce
798ml can Diced Tomatoes
1-2 cups Boiling Water
1/2 teaspoon Salt
1/2 teaspoon Citric Acid

Ingredients

Vegetarian Kifteh