Kibbah Hammoud

Method

1. Making the kibbah:

- Put saffron and rose water into a bowl with 2-3 tablespoon hot water. Soak the rice in water for about 30-40 minutes.
- Mix chopped onions with minced beef and salt, and blend again.
- Make the minced lamb mixture into small, hollow oval shapes with one side opened. Fill with 1 tablespoon of minced beef and rice mixture. close the end well. Refrigerate for 30-40 minutes.
- Deep-fry kibbah in oil until just brown. Drain on kitchen paper.

2. Making tomato sauce:

- In a saucepan, heat 2 tablespoon oil over medium heat. Add garlic and stir for 10 seconds. Add tomatoes and tomato paste, lemon juice, salt, and pepper. Add about 1 cup water and bring to the boil.

3. Add kibbah pieces one by one. Reduce heat and leave to simmer for about 30 minutes.

4. Add cucumber and cook for another 20 minutes, until cucumber is cooked but still firm.

5. Put in a serving bowl and sprinkle mint immediately before serving.

clipped from www.islamonline.net Kibbah Hammoud - This is a typical Iraqi dish that is not found in any other Arab country. Kibbah is made with rice and meat cooked in a sauce made from tomato, garlic, and lemon. Preparation time: 1 hour Cooking time: 1 hour Serving: 5 Cuisine: Iraqi Note* The rice needs to be soaked for 30-40 minutes and the kibbah needs to be refrigerated for 40 minutes. Ingredients  - 1/2 kg minced meat, lamb - 1/2 kg minced meat, beef with no fat, very finely minced - 4 medium-sized onions, chopped - 2 cups rice - 4 garlic cloves, chopped - 2 tomatoes, peeled and diced - 2 tablespoon tomato paste - 1 lamb stock cube - 4 tablespoon lemon juice - 1 cucumber, peeled and cut into small sticks - sunflower oil for frying - 2 tablespoon corn oil - pinch of saffron - 1 teaspoon rose water - 1/2 teaspoon all spices (Iraqi spices) - 2-3 teaspoon mint, dried and crushed - salt and Pepper