|Kibbi mixture||500 Gram|
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Meat and nut filling||1 Cup (16 tbs)|
|Cooked yogurt||1 1⁄4 Liter|
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 yogurt 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.
Calories 315 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 5.3 g26.7%
Trans Fat 0 g
Cholesterol 44.1 mg14.7%
Sodium 198 mg8.3%
Total Carbohydrates 33 g11%
Dietary Fiber 1 g4.1%
Sugars 8.1 g
Protein 21 g41.4%
Vitamin A 3.6% Vitamin C 1.3%
Calcium 20.6% Iron 4.9%
*Based on a 2000 Calorie diet