Fried or Broiled Kibbeh
KIBBEH QRASS MASHWIEH or MAQLIEH
Prepare a recipe of basic kibbeh and one of stuffing as described in Kibbeh bi Ssanieh. Or, work a cup of lard with salt, pepper and cinnamon for the stuffing material.
Form kibbeh into balls the size of a walnut. Smooth the
meat ball with fingers dipped in cold water. With the thumb,
form a hole in the meatball. Fill it with half a teaspoon of the
meat stuffing, push meat into place, closing the opening, and
pat the meatball into an egg shape. Fry in hot fat. Or stuff with
the same quantity of seasoned lard and broil in the oven or over
charcoal fire. If they are broiled, they are usually dipped in
sizzling fat just before serving. This is the Syrian way. They
are often served with a salad, laban or with the cucumber-laban
mixture called Laban bi khyaar.