First way of cooking The RICE KUBBA (HAMOTH)

Put (1.5-2) liters of water in a medium size pot and place it on high fire, Add to it tomato paste and you can add fresh tomato juice until the color of the mixture becomes dark red, then add juice of (2-3) Lemon and salt as required , you may also add some coves of peeled garlic without cutting , or you can put some cubes of turnib and whole leaves of shard, when the mixture starts to boil, reduce the fire to low temperature and place the kubba in it piece by piece carefully (immediately after getting it out of the freezer), then put the fire on medium temperature, stir the mixture carefully to avoid the kubba to stuck at the bottom of the pot, leave it to cook for (30-35)minutes until the sauce become thick , then serve it in a deep dish and spray on the top some dried mint leaves as required.

 

The RICE KUBBA (YAKHNI) IN WHITE GRAVY

Boil chick peas and leave it aside, and then boil some meat with bones in a deep pot, add onion (big pieces ), when the meat is ready add the kubba to it ( immediately after getting it out of the freezer), and add salt as required , you can add boiled water to the mixture if needed , leave the mixture on medium fire for (30-35) minutes until the kubba is cooked then add the boiled chick peas, leave the mixture on fire for (5-10) minutes, then serve in a deep dish.

 

ENJOY THE DELICIOUS TASTE
BON APPETITE

 

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