Meat and Nut Filling (optional)
olive or nut oil for frying, or ½ cup ghee or substitute or baking
1 With wet hands mould the Kibbi mixture into balls a little larger than the size of a golf ball.
2 In turn hold each Kibbi ball in your left hand and with the index finger of your right hand make a hole in it. Work the finger around the hole until a long thin shell is formed. The shell should be thin and smooth. Keep hands wet during the procedure and repair breaks in the shell with wet fingers.
3 Fill each shell with 2 teaspoons of Meat and Nut Filling or leave empty. Close the openings with wet fingers and smooth the shells into oval shapes or pat them back into round shapes.
4 Deep fry the shells in oil or bake them in ghee in an oven tray.
Makes: 6-10 kibbiyet, Cooking time: 10-15 minutes