Saudi Arabian cuisine is characterised by its use of vegetables and meat, as well as its fresh herby flavours. These patties are stuffed with fluffy basmati rice and tender lamb and are delicious as part of a meze or even a meal on their own.
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Put the rice and potatoes in a deep pan and cover with boiling water. Add salt and turmeric powder and continue to boil until the rice and potatoes are tender and the water has been absorbed. Add the tomato paste and mix well. Then mince this mixture twice and keep aside.
For the filling, heat the oil in a pan; add the onions and sauté until golden brown. Add the ground lamb, garam masala, black pepper powder; and salt. Mix well, reduce heat and continue to cook until the meat is tender Add a little water if required. Remove the pan from the heat and cool. Add the parsley or green coriander and mix well.
With wet hands, take a medium-sized portion of the rice and potato mix and shape into an oval, making a hollow in the centre by pushing the finger through from one end. Fill this hollow with the lamb and onion stuffing. Close the edges by pressing firmly at both ends. Repeat to make 8-10 patties.
Heat the oil in a wok-shaped pan. When hot, deep-fry the patties until golden brown. Remove with a slotted spoon and drain the excess oil on paper towels.