|Meat broth||1 1⁄4 Liter|
|Kibbi mixture||12 Ounce|
|Ghee/Substitute||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm)|
|Rice||1⁄4 Cup (4 tbs)|
Remove meat from broth and set aside.
Mould the kibbi into small balls and flatten into patties 1 in (2.5 cm) in diameter.
Fry them in half the ghee, drain and set aside.
Brown the chopped onion in the remainder of the ghee, add the celery and garlic.
Simmer this mixture for 2 minutes and stir it into the broth.
Bring broth to a boil and add the rice, continue to simmer for 10 minutes.
Bring back to a boil, add the kibbi patties, the spinach and the meat, and simmer for a further 10 minutes or until rice is cooked.
Add salt to taste.