With wet hands mould the kibbi mixture into small balls about half the size of an egg.
Make the flour and water into a simple dough and roll out thinly.
Using a biscuit cutter, cut into circles about 1 1/2 in (4 cm) in diameter.
Place 1 teaspoonful of the Meat and Nut Filling on one side of each dough circle, then fold the other side of the circle over the top, pressing the ends together to form a crescent-shaped pie (shishbarak).
Arrange the pies on a greased baking sheet and place them in a moderate oven long enough only to dry out the dough.
Alternatively they can be dried out by exposing to the air.
Prepare the yoghurt and while it is simmering add the kibbi balls.
After 10 minutes add the little pies and continue to simmer for a further 10—15 minutes.
Although not true kibbi dishes, the following fish and lenten recipes are based on the traditional kibbi meat bake, Kibbi b'Zait.