Egyptian · intermediate
Egyptian Cardamom Spiced Beef Meatballs With Vermicelli Rice
Tender beef meatballs seasoned with warm cardamom simmered directly over traditional golden toasted vermicelli rice.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine ground beef, grated onion, minced garlic, cardamom, allspice, salt, and black pepper, then shape into 12 meatballs.
- 02
Heat 1 tablespoon olive oil in a deep skillet over medium-high heat and sear meatballs for 5 minutes until browned all over, then transfer to a plate.
- 03
Add remaining olive oil and broken vermicelli noodles to the pan, stirring continuously for 2 minutes until vermicelli turns medium golden brown.
- 04
Stir in rinsed white rice to coat the grains in oil and combine evenly with toasted vermicelli.
- 05
Pour in halal beef broth, bring liquid to a boil, and arrange seared meatballs gently on top of the rice.
- 06
Reduce heat to low, cover tightly with a lid, and cook for 18 minutes until rice is tender and stock is fully absorbed.
A LITTLE KITCHEN KNOW-HOW
Toasted Vermicelli Pilaf Method
Toasting dry pasta in fat before adding rice and liquid creates distinct nutty aromas and prevents soggy grains.
Notes from the kitchen
- Watch the vermicelli carefully while toasting as fine pasta can burn within seconds once hot.
- Let the rice rest covered off heat for 5 minutes before gently fluffing with a fork.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
