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Fried or Broiled Kibbi [Kibbi Qrass Mahshieh or Maqlieh]:
Submitted by: Teta Rozana | Date Added: 20 Jul 2010
Listed in: Lebanese Meat
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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 1/2 cups cubed tender lamb
• 2 cups burghul (crushed wheat)
• 2 medium sized onions
• 2 tsp. salt (or to taste)
• 1/2 tsp. pepper
• Ice water

• 1 cup ground meat
• 1 cup chopped onions
• 1/2 cup pine nuts
• 1/2 cup cooking fat
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon (optional) 

• Form kibbi into balls the size of a walnut.
• Smooth the meat ball with fingers dipped in cold water.
• With the thumb, form a hole in the meatball.
• Fill it with half a teaspoon of the meat stuffing, push meat into place, closing the opening, and pat the meatball into an egg shape.
• Fry in hot fat. Or stuff with the same quantity of seasoned lard and broil in the oven or ever charcoal fire.
• If they are broiled, they are usually dipped in sizzling fat just before serving.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)