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Kibbiyet

Lebanese.Chef's picture
Ingredients
  Kibbi mixture 500 Gram
  Olive oil/Nut oil, or 1/2 cup ghee or substitute for baking 2 Cup (32 tbs) (For Deep Frying)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Fried
Cook Time: 
15 Minutes
Servings: 
10

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