Try this Fried Kibbeh - Km recipe, or contribute your own.
Suggest a better descriptionSource: My recipe Prepare a recipe of basic kibbeh and one of stuffing as described in Kibbeh bi Sanieh. 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 and work it with your index finger till it gets thin but dont break, you really have to see it done, its not easy the first time. But , with a grinder and a GOURMET. MATIC, amazing food shaper, its a peace of cake! Fill it with a full teaspoon of the meat stuffing, push meat into place, closing the opening with the help of water, and pat the meatball into a pear shape. Fry in hot fat. Serve with tahine. The GOURMET.MATIC food shaper is an old thing made by GOGLANIAN ENTERPRISES at 1583 Monrovia Ave. Newport Beach. CA 92660 Product No. 3570 Posted to JEWISH-FOOD digest V97 #028 by Daniella De Picciotto
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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