Mom's Lebanese Rice with Minced Meat (Tidbeha)
Last week, I shared my mom's Lebanese chicken noodle soup recipe with you. Well, this week I'm bringing you another one of mom's recipes. Mom's Lebanese rice with minced meat. I'm going to show you how to make this dish that typically accompanies the chicken noodle soup in our household. Tidbeha is a Lebanese rice dish that consists of cooked basmati rice cooked in onions with minced beef, garnished with slivered toasted almonds (optional). It's a wonderful variety of the normal rice or rice pilaf we make. It's a comfort dish, so flavorful and easier to make than you think.
REASONS YOU SHOULD TRY THIS RECIPE:
- so healthy and filling
- great way to use tilapia
- filling rice dish
HOW TO MAKE Mom's Lebanese Rice with minced meat (Tidbeha):
- A few things should be noted about this disMom's Lebanese-Style Rice (Tidbeha)h. First, you'll need chicken stock for this recipe. Now, any chicken stock will do, **however**, I HIGHLY suggest that you use my mother's chicken stock recipe, which you can find both here and here. This stock is authentic and so flavorful. Be sure to use it!
- Now, this dish typically accompanies our chicken soup for three main reasons. First, it's a delicious meal. Second, we also need chicken stock. Thirdly, shredded chicken from the chicken used for the stock can be used as a garnish. It's totally optional, but also totally delicious. Lastly, this rice dish is typically also garnished with toasted slivered almonds. Personally, I'm not a fan of them. Thus, our rice wasn't topped with them. Feel free to add them to your version.
Rice Prep:
- To start, place the rice in a medium or large bowl with hot water to cover. Let the rice soak for about 20-30 minutes. After the rice soaks, rinse the rice well through a sieve. Place the rice in the sieve over a bowl and set aside so the rice can dry up a bit.
Cooking:
- In a large stockpot, add in the Crisco and melt over medium-high heat. Add in the diced onion and stir until translucent. Be sure not to brown the onions. Only cook until translucent before adding the beef in. We used white onion here since it's all we had on-hand, however red onion is ideal. Add the beef in. Break the meat up with a wooden spoon until broken up into small bite-size pieces. Cook until browned. Add in the rice and stir frequently until everything is mixed in.
- After stirring for about a minute, add in the chicken stock, Vegeta all-purpose seasoning, seven spice, and vinegar. Stir to combine.
- Cover with lid and cook on high until the rice reaches a boil and the liquid begins to dissipate. This can take about five minutes or so. The rice will become more visible and the stock will disappear on top, but still be somewhat visible near the bottom. After the rice reaches this stage, layer three or four thick paper towels and place them on top of the pot and cover with the lid again. Immediately turn the heat down to low and cook for 20-25 minutes. After the rice is done, turn the heat off and fluff the rice with a big fork. Serve and enjoy my mom's Lebanese rice with minced meat (tidbeha)! I personally don't like almonds, so we didn't garnish our rice with the traditional toasted slivered almonds garnish. Feel free to do so if you prefer.
MORE GREAT LEBANESE RECIPES:
SHOP MY BAKING ESSENTIALS:
https://www.amazon.com/shop/fayesfood
Mom's Lebanese Rice with Minced Meat (Tidbeha)
Ingredients
- 2 cups basmati rice
- hot water to cover
- 2 heaping teaspoons Crisco or Canola oil
- 3 medium red onions diced (white onion can also be used if that's all you have)
- 1 lb kishna or thickly-grinded beef
- 4-5 cups mom's chicken stock any chicken stock will do, but my mom's recipe is ideal + more if needed to cover
- 2 tablespoons Vegeta all-purpose seasoning
- 1 tablespoon white distilled vinegar
- 1 tablespoon seven spice
- Slivered toasted almonds optional
Instructions
- To start, place the rice in a medium or large bowl with hot water to cover. Let the rice soak for about 20-30 minutes. After the rice soaks, rinse the rice well through a sieve. Place the rice in the sieve over a bowl and set aside so the rice can dry up a bit.
- In a large stockpot, add in the Crisco and melt over medium-high heat. Add in the diced onion and the stir until translucent. Be sure not to brown the onions. Only cook until translucent before adding the beef in. We used white onion here since it's all we had on-hand, however red onion is ideal. Add the beef in. Break the meat up with a wooden spoon until broken up into small bite-size pieces. Cook until browned. Add in the rice and stir frequently until everything is mixed in.
- After stirring for about a minute or two, add in chicken stock, Vegeta seasoning, seven spice, and vinegar. Stir to combine.
- Cover with lid and cook on high until the rice reaches a boil and the liquid begins to dissipate. This can take about five minutes or so. The rice will become more visible and the stock will disappear on top, but still be somewhat visible near the bottom. After the rice reaches this stage, layer three or four thick paper towels and place them on top of the pot and cover with the lid again. Immediately turn the heat down to low and cook for 20-25 minutes. After the rice is done, turn the heat off and fluff the rice with a big fork. Serve and enjoy!
Video
Notes
Store the rice in the fridge the same day. The rice can go bad pretty quickly if not stored properly. You can use white onion if it's all you have, however, we highly recommend red onion. You can use any chicken stock if that's all you have, however, we highly recommend you make my mom's chicken stock. You can garnish with toasted slivered almonds.
