كبة الأرز باللبن

Shape small portions of the dough into balls and fill them with the prepared filling.

Tip:If the mixture becomes too thick while cooking, thin it with boiled lamb whey or boiled water.

Serve the kibbeh hot on plates.

Let the kibbeh cook over medium heat for 45 minutes to 1 hour, covering the pot halfway.

Gently add the kibbeh balls to the boiling yogurt.

Stir the yogurt mixture constantly until it boils.

Add the lamb whey to the jameed.

Pour the liquid jameed into a large pot.

Place the stuffed kibbeh on a baking tray, ready for cooking

Mix the ground rice with half a kilo of finely minced meat in a bowl.

Add the pine nuts and mix well.

Add salt, black pepper, mixed spices, turmeric, and cinnamon to the filling.

Add half a kilo of minced meat to the filling and stir well.

To prepare the filling, sauté the chopped onion in olive oil in a frying pan until soft.

Gradually add 3/4 cup of water while kneading if needed.

Knead the mixture well for 5–7 minutes until the dough becomes light in color.

Add salt and black pepper to the mixture.