Aug 20, 2021

Stuffed Kibbeh (Kibbeh Mahshi)

These are the ultimate in kibbeh – long, thin, crisp shells filled with sweet, sweet pine nuts. Wet your hands thoroughly both to make the shells and to stuff them, patching up any cracks with your thumb – again constantly dipped in cold water. At pottery classes years later, I was always reminded of kibbeh. Suffice to say my kibbeh shells are more elegant than my vases. However, if you are a good potter, you will probably be a superb kibbeh maker. The movements are not dissimilar.

Ingredients:

Instructions:

Soak the burghul in cold water for 10 minutes, then squeeze out, and mix with the meat, onion and seasonings. Pound until thoroughly pasty, then with both hands wet take a small lump of meat, a little less than a medium-sized egg, and shape it around your middle or forefinger to an even thickness all over, wetting the shell if necessary to close up any cracks. Drop about 5 ml (1 tsp) of pine nuts into each shell, closing up the ends in a smooth oval shape.

Heat a good 5 cm (2 inches) oil in a deep pan until nearly smoking, then carefully roll in two or three shells and fry for about 5 minutes, until browned and crisp all over. Do the cooking in small batches, until you get deft at it – if there are too many in the pan, they can stick together and then crack. Drain thoroughly and serve hot or cold with yogurt, tahina salad, and vegetable salads.

Related Article: Sorting Out the Many Varieties of Kibbeh Related Recipe: Baby-Sized Kibbehs Stuffed with Braised Lamb Shank, Tomatoes & Onions

Written by Ginger Cook