Preparation

Prepare Labanie and book. Prepare the Kibe Naié (raw kibbeh). Remove small portions of the kebab dough and form balls by shaping with your hands, with your index finger, pierce the dumplings and fill with the minced meat in a small amount, close again. In a pan add Labanie and rice, bring to a simmer and cook for about 10 minutes, stirring constantly. Add the kebab dumplings and keep on a low heat for another 20 minutes or until cooked. Remove from heat, pass to a plate (soup bowl) or a deep bowl and take to the table to serve.

Ingredients

  • Minced meat for stuffing (same as the little hat)
  • 1 recipe of Labanie (cooked curd)
  • 1 recipe of Kibe Naie (raw kibbeh)