Making these stuffed torpedo shaped pies takes some practice and the first few you make will probably look odd or fall apart. Keep trying, and once you get the hang of it, it will become quite easy. Here are the steps to making a perfect fried Kibbeh.

Make the shell by forming a piece of the Kibbeh into a small ball, the size of a golf ball. Rub your hands with a little ice water if the ball becomes sticky while you are rolling it between your palms

Using an index finger and holding the ball in your other hand, make a tunnel in the ball. This is where the stuffing will go. Rotate the ball while “digging” the tunnel to make it an even thickness. The trick is to get the shell as thin as possible without breaking it. You should end up with a hollow, cone-shaped shell.

Spoon about 2 tsp of the meat filling into the prepared shell, leaving enough room to close it.

Using both hands gently close and seal the shell over the filling and, using the ice cold water as lubricant, form it into a football shaped pie.

Heat about 2 inches (5cm) of oil in a deep pot to 375F (190C). Fry the Kibbeh a few at a time until they are deep brown on all sides. Drain and serve with “Yogurt Tahini Sauce”, “Cucumber Yogurt Salad” or “Tomato Salad

Date User Comment

Fri 10/03/03 12:21:36 Marlene Initial entry of recipe.