كفتة الارز

We blend the minced meat with herbs (parsley, coriander, dill), onion, garlic, and spices thoroughly.

If using ground rice, we use the narrow blade for the first two blends, then add the rice and blend a third time.

If using whole rice, we start with the wide blade for the first two blends, then finish with the narrow blade.

We rub a little oil on our hands to make it easier to shape the kofta, then form them into medium-sized fingers.

We cut the potatoes into small cubes, fry them in oil or air-fry them until golden, then set them aside.

We fry the kofta fingers in hot oil until golden on both sides.

In another pot, we sauté a small chopped onion with 3 garlic cloves in 1 tablespoon of ghee and 1 tablespoon of oil until soft.

We add the tomato juice and let it boil for 5 minutes, then season with salt, black pepper, cumin, and sugar.

We pour in the broth or water with a stock cube, gently add the kofta, and let it simmer on medium heat until fully cooked

Finally, we add the fried potato cubes and let them simmer in the sauce for 3 to 4 more minutes

We serve the kofta hot with white rice or bread, as desired.