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This recipe for KIBBEH KBEIBAT, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elys Mattar


1 lb of lamb ground meat
2 big cups of ground wheat
1 large onion
1 tablespoon salt
pepper to taste


1/2 lb finely ground lamb meat
1 onion
2 tbsp pine kernels
2 tablespoons butter or oil

Wash the wheat well by rinsing it in a deep dish so that the scraps float and are evacuated with the water. Cover the wheat with water and let it soak for half an hour. In the meanwhile, mix the ground meat and onion together -- they must take the consistency of a dough. Add salt and pepper. Press the wheat between your hands to squeeze out the water and add it to the meat and onion. Knead at length with the palm of the hand, often dipping your fingers in cold water.

Prepare the stuffing:

Brown the ingredients separately in the butter or oil, then mix them.
Make a ball of kibbeh the size of an egg. Dig it with the finger while holding it in the hollow of the palm of the other hand. When the walls are no thicker than half a centimeter, insert a bit of stuffing inside it and pinch the opening closed again. The ball takes on the shape of a lemon, which you can see in the image to the left. Bake the balls of kibbeh in the oven at medium heat for 40 mn, or fry them in butter or peanut oil. They are served cold or warm.




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