Wednesday, September 14, 2011

Bahrain/Kuwait/Oman/Qatar/Saudi Arabia/United Arab Emirates: Chebeh Rubyan (Shrimp Balls with Onion Filling)

This is the second dish I prepared for this month's Cook Around the Globe event - and there are still 3-4 more recipes on my list that I want to try. It's not a quick recipe but the great taste and texture of these little balls is well worth the effort. Even LittleGrouch ate a few of the shrimp balls - and he is usually a very picky eater. I am sure this recipe will show up again on my meal plan.

(I am linking this recipe to Your Best Recipe - September 2011 over at Spicie Foodie.)


300 g shrimps, peeled and deveined
1-2 tbsp fresh cilantro leaves
1/4 tsp turmeric
1/4 cup ground rice (I used Cream of Rice)
1/3 tsp salt

1 small onion, minced
1 tsp baharat spice mix
finely grated zest of 1/2 lemon
1 tbsp ghee or vegetable oil

Tamarind Sauce
4 tbsp tamarind concentrate
1 small onion, minced
1-2 tsp ghee or oil
1 medium tomato, chopped
1 tsp baharat spice mix
cayenne pepper, optional
1 tsp sugar

Simplified "Mashkoul" (rice with onion) for serving

Mix shrimp and cilantro. Process to a paste in a food processor. Combine with turmeric, ground rice, and salt. Refrigerate until required. For the filling, fry the onion in the ghee until transparent. Stir in baharat and lemon zest, and remove from heat. For the sauce, fry the onion over medium-low heat in a large, wide-based pot, until transparent. Add tamarind concentrate, 1 cup of water, tomato, baharat, cayenne pepper if using, salt, and sugar. Cover and simmer gently for 15-20 minutes. In the meantime, prepare the shrimp balls. With moistened hands, take about one tbsp of shrimp paste and flatten in palm. Place one tsp onion filling in the center and close up, shaping into a ball. Repeat with remaining shrimp paste and filling, keeping hands moist. Drop completed balls into the sauce. Cover and simmer gently for 35-40 minutes. The balls will swell during cooking. Serve hot with mashkoul.


  1. This does sound and look very yummy! Thanks for participating in September's YBR :) Sorry I'm so late in getting here.