I took a great many liberties with a recipe for tomato rice soup in the Jewish/Syrian cookbook Aromas of Aleppo, and then adapted the results to the slow cooker. Completely fabulous and incredibly easy.
Tomato Paste
1/2 cup white rice
2 1/2 quarts beef or chicken broth
2 cloves of garlic, mashed to a paste
1/2 pound ground beef
1/2 t allspice
1/2 t cinnamon
1/4 t cayenne
1/2 t cumin
1/2 t garlic powder
salt and pepper, to taste
1 t olive oil
2 t raw white rice
handful of chopped fresh cilantro, plus additional for garnish
Combine tomato paste and broth in the ceramic insert of a 4 quart slow cooker. Add the rice and garlic, and set the cooker on low.
In a mixing bowl, combine the beef, spices, rice and chopped cilantro, mixing well, until all ingredients are thoroughly combined. Form into 15 meatballs (kibbeh) and drop them gently into the broth in the slow cooker. Cover and cook on low for 6 hours, turning the heat up to high during the last 30 minutes of cooking time. Garnish with chopped cilantro and serve with warm bread. Serves 6
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