For some time a friend had been asking us to publish a recipe of rice kibbeh’s. Today I’m finally getting to it. Don Cecilio sure knows how to insist! LOL!
The recipe is quite easy but the preparation can be tricky. Today I share a few tricks to get them to be tasty but mainly, whole…
- Oil or butter.
- Cream and cheddar cheese.
When ready and cold, make small kibbeh shaped cylinders and place a bit of cream cheese and cheddar cheese right in the middle until they are right in the center. When done pass your kibbeh through a bit of flour and separate.
In very hot oil lower your kibbeh’s in a frying skimmer to avoid them from undoing. Once seared you an let them be and lower more. In this video I show how to fry Veracruzanos tostones without having them crumble and undo. The principle’s the same.
Once crispy take them out and enjoy. You can also stuff with ground meat if you like.
A big hug from the warm island of the Caribbean I have the privilege of writing from!
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