INGREDIENTS (Serves 2 people)

• Kubbeh

• 1 medium onion, diced

• 3 cloves of garlic, minced

• Olive oil

• 1 tsp paprika

• 1 tsp cumin

• Dash of cayenne pepper

• 2 cups long grain white rice  

• 1 can black beans, rinsed and drained

• 4  cups chicken broth 

• 2 sprigs of fresh thyme

• 2 bay leaves

• Sea salt & pepper, to taste

• Fresh thyme & lime wedges for garnish
  

PROCESS

We recommend deep frying our Kubbeh for a crispy outer and a soft, fluffy centre.

In a large pot, heat olive oil over medium high heat. Add onions & garlic. Sauté until fragrant. Add seasonings, except the thyme & bay leaves.

Add the rinsed rice to onion & spices. Sauté until lightly brown. Add the beans, chicken broth, thyme & bay leaves. Season with sea salt pepper.

Bring to a boil, reduce heat to a simmer & cover. Cook for about 15 to 20 minutes or until rice is tender & liquid is absorbed. Remove from heat & let sit for at least 20 minutes.

Serve rice in a bowl with kubbeh on top. Garnish with additional fresh thyme & lime wedges.

We love to throw in some added chillies for a spicier kick on those cold British nights. A delicious and warming dish.