I love this kibbeh, which hails from Aleppo but is also very popular in Iraq. It distinguishes itself by its rice shell, which gets crunchy after frying, but soft inside. It is a traditional dish; I veered away from tradition slightly by sprinkling the kibbeh with toasted sesame seeds, and playing around with the stuffing by adding raisins.
The post Rice Kibbeh (Kibbet Halab) appeared first on Taste of Beirut.
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