Kibbiyet Recipe
Ingredients
1 lb (500 g) Basic Kibbi Mixture
Meat and Nut Filling (optional)
Olive or nut oiljorjrying, or ' 1/2 cup ghee or substitute for baking
Directions
With wet hands mould the kibbi mixture into balls a little larger than the size of a golf ball.
In turn hold each kibbi ball in your left hand and with the index finger of your right hand make a hole in it.
Work the finger around the hole until a long thin shell is formed.
The shell should be thin and smooth.
Keep hands wet during the procedure and repair breaks in the shell with wet fingers.
Fill each shell with 2 teaspoons of Meat and Nut Filling or leave empty.
Close the openings with wet fingers and smooth the shells into oval shapes or pat them back into round shapes.
Deep fry the shells in oil or bake them in ghee in an oven tray.
In turn hold each kibbi ball in your left hand and with the index finger of your right hand make a hole in it.
Work the finger around the hole until a long thin shell is formed.
The shell should be thin and smooth.
Keep hands wet during the procedure and repair breaks in the shell with wet fingers.
Fill each shell with 2 teaspoons of Meat and Nut Filling or leave empty.
Close the openings with wet fingers and smooth the shells into oval shapes or pat them back into round shapes.
Deep fry the shells in oil or bake them in ghee in an oven tray.
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