For the Stuffing, fry the chopped onion in the oil until it’s soft.

Stir in the meat and cook for 10 minutes then add the almonds and raisins. Leave to cool.

For the Kibbeh, drain the rice and make sure to dry it well. Use a food processor to grind the dried rice into powder.

Add in the meat , black pepper and salt and process until you get a well-blended meat paste. Take an egg-sized piece of the paste and roll into a ball. With your finger make a hole in the middle and widen the hole by turning it and pressing it in your palm. Fill with about 2 teaspoons of stuffing and seal the sides together forming an oval shaped kibbeh ball. Repeat the process with the remaining kibbeh paste.

For the Sauce:

Grind the washed and drained rice in the food processor till it turns into powder.

In a saucepan, heat the vegetable shortening and stir in the turnips, swiss chard and the onions.

Cook for 10 minutes, and then add in the ground rice, tomato and tomato paste.

Dilute the 4 cubes of chicken broth in 2 liters of water, pour over the mixture and cook till the sauce thickens.

Drop the kibbeh balls into the sauce and cook for a few minutes then pour in the lemon juice and let simmer with the lid on till the kibbeh balls are done (around 1 hour).