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The stuffing:
2 pounds lean ground lamb (or beef)
1 chopped medium onion
1 teaspoon salt
1 teaspoon Middle Eastern spice
water for boiling the Kibba
1 tablespoon salt
The shell:
Follow directions for making the shell in the recipe Kibba (Kibbi), Cover
and set aside.
Assembly directions: To make the stuffing, mix all the stuffing ingredients except the water and the 1 tablespoon salt, kneed well, then set aside.
Wet your hands before handling the dough to prevent sticking. If dough has gotten hard, wet it with little water then kneed it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your palm by gently cuffing your palm, make a hole in the center of it with the finger from the other hand. While turning the sphere, widen the hole by pressing your finger on the outside walls of the hole.
When the hole is large enough, use two fingers rather than one. Keep turning until the wall of the dough is about 1/4 inch thick.
Fill the inside with the meat stuffing then close the opening by pressing the edges together. Be careful not to put too much stuffing or the edges will not come together. Pat the Kibba to flatten a little then place on a tray. With time, you will be more comfortable with the process and will probably develop your own method to do them neatly and easily. Place all finished Kibba on a tray. Do not stack them for they will stick to each other.
Cooking Directions:
For a different way of cooking, see Small Kibba with Eggplant. Fill a 5-quart pot half full with water, add 1 tablespoon salt. Let boil on high heat. Slowly and carefully, place several Kibba in boiling water then cover. Let boil until white foam appears. Uncover and let boil some more. When Kibba float to surface, remove them with a slotted spoon to a serving dish.
Drain water from dish before serving. Serve with salad and pickles.
2 pounds lean ground lamb (or beef)
1 chopped medium onion
1 teaspoon salt
1 teaspoon Middle Eastern spice
water for boiling the Kibba
1 tablespoon salt
The shell:
Follow directions for making the shell in the recipe Kibba (Kibbi), Cover
and set aside.
Assembly directions: To make the stuffing, mix all the stuffing ingredients except the water and the 1 tablespoon salt, kneed well, then set aside.
Wet your hands before handling the dough to prevent sticking. If dough has gotten hard, wet it with little water then kneed it to a soft consistency. From the dough (which will be the shell), place a sphere the size of a ping pong ball in the palm of your hand. Supporting the dough sphere in your palm by gently cuffing your palm, make a hole in the center of it with the finger from the other hand. While turning the sphere, widen the hole by pressing your finger on the outside walls of the hole.
When the hole is large enough, use two fingers rather than one. Keep turning until the wall of the dough is about 1/4 inch thick.
Fill the inside with the meat stuffing then close the opening by pressing the edges together. Be careful not to put too much stuffing or the edges will not come together. Pat the Kibba to flatten a little then place on a tray. With time, you will be more comfortable with the process and will probably develop your own method to do them neatly and easily. Place all finished Kibba on a tray. Do not stack them for they will stick to each other.
Cooking Directions:
For a different way of cooking, see Small Kibba with Eggplant. Fill a 5-quart pot half full with water, add 1 tablespoon salt. Let boil on high heat. Slowly and carefully, place several Kibba in boiling water then cover. Let boil until white foam appears. Uncover and let boil some more. When Kibba float to surface, remove them with a slotted spoon to a serving dish.
Drain water from dish before serving. Serve with salad and pickles.
