Rice Dumplings Without Filling (Iraqi Kubba Kibbeh Yakhni)/

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and nutritious, while rice is more affordable.

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey has less fat, and ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is budget-friendly.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, and sunflower seeds are more economical.

Wash rice well and soak it for an hour, then break the rice with your hand.

Add ground meat.

Add salt, black pepper, and garlic, and mix well.

Form small balls of dumpling kibbeh, then spread them between the palms of your hand to form a small, round kibbeh. The result is about 28-30 kibbeh, depending on the size.

Cover and put in the refrigerator or freeze for later use.

In a large pot, place the meat and cold water from the tap to a moderate extent from the height of the pot and let them reach the boiling stage.

Once the water starts to boil, lift it, wash it, and return it to clean water (half pot).

Cook over high heat until it boils again.

Get rid of the white layer that collects on top, and then place the flavoring like a small piece of onion, a bay leaf, some black pepper, allspice, and one cardamom pod.

Cover and cook over medium heat for an hour and a half or until the meat becomes tender.

After the meat is cooked, add the dumplings (kibbeh) and stir the entire pot as shown in the video.

Cover and cook over high heat until it boils.

Stir the kibbeh gently, add the boiled chickpeas, cover, and cook over medium heat for about 30 to 40 minutes or until the kibbeh becomes soft.

After 30 minutes, make sure that the kibbeh is done. It may take another 5 to 10 minutes.

Cover and wait about 15 minutes before serving time.

Cooking Techniques

Spice Level:

Dietary