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Meat
Medium
6 Servings
Allergens 
No Allergens specified
9 Hours
Diets
1 and 1/2 pounds extra lean ground beef
1 cup rice flour
1/2 teaspoon salt
1/4 teaspoon Pereg Allspice (or baharat)
1/4 cup water
1 5-pound bone-in veal pocket
12 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
1 teaspoon salt
1/2 teaspoon Pereg Allspice (or baharat)
1 teaspoon black pepper
3 teaspoons paprika
1/4 cup chicken soup mix (consommé)
1/4 cup Gefen Olive Oil
1 and 1/2 pounds ground beef
1 cup parboiled rice (Uncle Ben’s) (if you do not have parboiled rice, you must par boil it before mixing it into the meat)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Pereg Allspice (or baharat)
1 cup water
2 bags frozen peas
2 (10-ounce) boxes baby bella mushrooms, sliced OR 2 bags frozen fava beans
Place all ingredients into a bowl of a food processor fitted with the S blade. Process until the mixture is well blended and slight doughy consistency.
Take one tablespoon of the mixture and roll into little torpedo shapes/kibbeh shape. Continue with remaining mixture.
Place on a tray and freeze.
Preheat oven to 350 degrees Fahrenheit.
Place all stuffing ingredients into a bowl and mix until all ingredients are incorporated. Do not overmix.
Place veal pocket in a large roaster pan. Stuff the pocket with ground meat mixture. Place mushrooms/fava beans, peas, garlic, and frozen kibbeh balls around the veal. Drizzle olive oil onto the veal, and rub the all spices onto the meat, including soup mix. Add water to cover the meat.
Cover the meat with a moistened piece of Gefen Parchment Paper, then silver foil, or pan cover. Place into a 350-degree-Fahrenheit oven for one hour, then lower the oven temperature to 250 degrees Fahrenheit and bake for eight hours.
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