Fried Kibbeh – Km

INGREDIENTS

INSTRUCTIONS

Source: My recipe
Prepare a recipe of basic kibbeh and one of stuffing as described in Kibbeh
bi Sanieh. Form kibbeh 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 and work it with your index finger till it gets thin but dont
break, you really have to see it done, its not easy the first time. But ,
with a grinder and a GOURMET. MATIC, amazing food shaper, its a peace of
cake! Fill it with a full teaspoon of the meat stuffing, push meat into
place, closing the opening with the help of water, and pat the meatball
into a pear shape. Fry in hot fat. Serve with tahine.
The GOURMET.MATIC food shaper is an old thing made by GOGLANIAN ENTERPRISES
at 1583 Monrovia Ave. Newport Beach. CA 92660 Product No. 3570
Posted to JEWISH-FOOD digest V97 #028 by Daniella De Picciotto
<daniela@dialdata.com.br> on Jan 23, 1997.

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