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This is a typical Iraqi dish not found in any other Arab country. The Kibbe are made with rice and meat cooked in a sauce of tomato garlic and lemon. It is eaten in a soup plate with the sauce as a soup.


  • 1½ lb. of minced Lamb with fat
  • 6 medium chopped onions
  • 1 lb. lean Beef with no fat, minced very fine
  • 1 lb. washed and soaked rice
  • a pinch of saffron in a few drops of rose water in 2 tablespoons of hot water
  • salt and mixed spice

To cook Kibbe Hammoud

  1. 6 cloves garlic chopped
  2. 2 peeled and chopped tomatoes
  3. 2 tablespoons of tomato paste
  4. 1 lamb stock cube
  5. 3 lemon juice
  6. one cucumber, peeled and cut into thin finger shapes
  7. salt, pepper and handful of mint
  8. corn oil to fry


  1. Mix chopped onions with minced Lamb, in a food processor, then add spices, salt, and saffron with rose water. Keep aside as the filling.
  2. Grind the soaked rice to powder.
  3. Add the mince Beef and salt, mix and put twice in food processor.
  4. Fill the Beef mixture with the Lamb and onions mixture, make a torpedo shape with moist hands.
  5. If not using it the same day, freeze them.

To cook Kibbe Hammoud

  1. Fry tomatoes and garlic and tomato paste, in a little oil, add water, lemon cube, salt and pepper.
  2. When boiling put the Kibbe inside one by one and let them cook for ½ hour.
  3. Add the cucumber and cook for further 20–30 minutes, till the cucumber is cooked but still firm and the Kibbe are cooked inside (test one). Sprinkle the dry mint and serve with the soup.