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Kibit Rus

Kibit Rus


Saudi Arabian patties stuffed with lamb


Prep Time45 minutes


  • 600 g basmati rice, picked, washed
  • 2 potatoes, medium-sized, peeled, quartered
  • 2 g turmeric (haldi) powder
  • 30 g tomato paste
  • 45 ml refined oil
  • 90 g onions, minced
  • 700 g lamb, ground
  • 2 g garam masala
  • 16 g parsley or green coriander (hara dhaniya), chopped
  • 2 g black pepper (kali mircli) powder


1. Put the rice and potatoes in a deep pan and cover with boiling water Add salt and turmeric powder and continue to boil until the rice and potatoes are tender and the water has been absorbed, Add the tomato paste and mix well.Then mince this mixture twice and keep aside.
2. For the filling, heat the oil In a pan; add the onions and saute until golden brown. Add the ground lamb, garam masala, black pepper powder and salt. Mix well, reduce heat and continue to cook until the meat is tender Add a little water if required. Remove the pan from the heat and cool. Add the parsley or green coriander and mix well.
3. With wet hands, take a medium-sized portion of the rice and potato mix and shape into an oval, making a hollow in the centre by pushing the finger through from one end. Fill this nollow with the lamb and onion stuffing. Close the edges by pressing firmly at both ends. Repeat to make 8-10 patties.
4. Heat the oil in a wok-shaped pan. When hot, deep-fry the patties until golden brown. Remove with a slotted spoon and drain the excess oil on paper towels.