Kiri Machbous Arancini
Crispy baked rice balls inspired by Machbous spices, each with a creamy Kiri cheese filling that is ideal for impressing friends at your next ghabka.
Appetizers
50 - 55 mins
6
Ingredients
For the Machbous Rice:
- 2 cups basmati rice
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp saffron threads, soaked in 1 tbsp warm water
- 1 tsp dried lime powder (optional, for authentic flavor)
- 4 cups chicken or vegetable stock
- Salt, to taste
For the Arancini:
- 12–15 Kiri square portions, cut into small cubes
- 2 eggs, beaten
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 2 tbsp olive oil or melted butter (for brushing or spraying)
For the Date and Lemon Aioli:
- ½ cup mayonnaise
- 2 tbsp date syrup
- 1 tbsp lemon juice
- Salt and pepper, to taste
Cooking steps
Prepare the Machbous Rice:
- In a large pan, sauté the onion and garlic in oil until soft.
- Add turmeric, cumin, coriander, cinnamon, and dried lime powder. Cook for 1 minute until fragrant.
- Stir in rice, then add stock and saffron water.
- Cover and simmer until the rice is tender and liquid is absorbed. Let rice cool completely.
Make the Arancini:
- Take small portions of the cooled rice and shape around a Kiri Square Portion to form balls.
- Roll each ball in flour, dip in beaten eggs, then coat with breadcrumbs.
- Place on a baking tray and brush or spray with olive oil or melted butter.
- Bake at 200°C for 20–25 minutes, turning halfway, until golden and crispy. Broil for an extra-crisp finish if desired.
Prepare the Date and Lemon Aioli:
- Mix mayonnaise, date syrup, lemon juice, salt, and pepper until well combined.
Serve:
- Serve the warm, crispy arancini with the date and lemon aioli for dipping. Enjoy!
Cooking steps
Similar recipes
