Recipe: Cream of Rice Kibba (Kibba Hamidh)

CREAM OF RICE KIBBA (KIBBA HAMIDH)

This Kibba is different from the previously mentioned Kibbas, the shell is made from Cream of Rice, and not bulgur. This Kibba is the children's favorite, I make it often in response to my grandchildren's requests. Take care to make the shell as thin as possible (1/8 inch, or 3 mm), but do not allow for any holes to develop in it.

Note: Where availabe, you may use ground turkey meat (for the shell only). Turkey meat has the least amount of fat, this makes for firm shell.

SHELL:
3 cups cream of rice
1 cup cream of wheat
3 cups (loose) extra lean ground beef, lamb or turkey (see note above). Must be extra lean in order to hold its shape
1 teaspoon salt
water

STUFFING:
2 pounds ground lean beef (or lamb)
1 chopped onion
1 teaspoon salt
1 teaspoon Middle Eastern spice

SAUCE:
1 (8-oz.) can tomato sauce
1/4 cup lemon juice
1 clove garlic
1 teaspoon salt
water
1 medium eggplant, quartered, or 1 pound turnip, cleaned, pealed and-quartered

SHELL PREPARATION:
In a bowl, mix cream of rice, cream of wheat, beef, lamb or turkey and salt.

While kneading, gradually add 1/2 cup water until the dough is sticky and uniform. Add more water if needed. Set aside.

STUFFING PREPARATION:
Mix beef (or lamb), onion, salt and spice. Kneed well.

KIBBA PREPARATIONS:
Keep a small bowl half full of water on your working table to wet your hands to prevent the dough from sticking to your hands.

Wet your hands, take a pinch of dough and form it in a shape of a walnut.

Flatten it in the palm of your hand to 1/2 inch thick disk.

Place 1 teaspoon of stuffing in the center of the disk leaving about 1/4 inch diameter of the dough uncovered.

Using both hands, bring the edges of the dough together and seal all around the stuffing.

Smooth the resulting Kibba by rolling it between the two palms of your hands into a ball shape or you can form it into a spindle shape (elongated). Place on a cookie sheet side by side. Do not stack them on top of each other, for they will stick (or use plastic sheets to separate them).

Repeat until material is used up.

COOKING DIRECTIONS:
Prepare the sauce using the sauce ingredients as described below.

In a 12-quart saucepan, place tomato sauce, lemon juice, garlic, salt and enough water to fill the saucepan halfway.

Bring the sauce to a boil on high heat.

Add the eggplant (or turnip). Let cook for 15 minutes or until cooked.

Add the Kibba one at a time, cover and cook for 15 minutes. Let stand for 10 minutes before serving.