Birthday

KIBBI SHELLS is for Lunch.

KIBBI SHELLS takes 60 minutes to prepare.

KIBBI SHELLS takes 45 minutes to cook.

KIBBI SHELLS makes 24 servings.

The ingredients for KIBBI SHELLS are:

FIRST WASH BULGUR THOROUGHLY AND LET IT SOAK. GRIND THE MEAT TWICE THROUGH THE FINE BLADE OF THE MINCER. GRIND THE ONIONS, THE RED PEPPER AND KNEAD THEM TO THE MEAT TOGETHER WITH SALT, PEPPER , MIXED SPICES AND CINNAMON. KNEAD THE BULGUR INTO THE MEAT MIXTURE ADDING OCCATIONALLY A SPOON OF ICY WATER TO KEEP THE MIXTURE SMOOTH AND COLD. IT NEEDS TO HOLD TOGETHER . PUT THE KNEADED MIXTURE AGAIN THROUGH THE FINE BLADE OF THE MIXER TWICE COVER AND KEEP COOL IN THE REFRIGERATOR FOR ABOUT ONE HOUR OR TWO IF YOU CAN. IN THE MEAMTIME PREPARE THE FILLING. IN A PAN LIGHTLY BROWN THE PINE NUTS. REMOVE AND SET ASIDE. ADD THE MEAT TO THE OLIVE OIL AND BEFORE THE MEAT TURNS BROWN ADD IN CHOPPED ONIONS , SALT AND PEPPER, MIXED SPICES AND CINNAMON. COVER TURN DOWN TO MEDIUM HEAT AND KEEP COOKING UNTIL MEAT IS COOKED AND JUICES ARE ABSORBED. ABOUT 10 TO 15 MINUTES. MIX WITH PINE NUTS AND REMOVE FROM THE STOVE. WITH WET HANDS MOULD THE KIBBI MIXTURE INTO BALLS A LITTLE LARGER THAN A GOLF BALL BUT SMALLER THAN A TENNIS BALL. iN TURN HOLD EACH BALL IN YOUR HAND AND WITH THE INDEX OF YOUR RIGHT HAND MAKE A HOLE IN IT. WORK THE FINGER AROUND THE HOLE UNTIL A LONG THIN SHELL IS FORMED. TURNING THE BALL AS YOU CARVE IT HELPS. THE SHELL SHOULD BE SMOOTH AND THIN. KEEP HANDS MOIST DURING THE PROCEDURE AND REPAIR THE BREAKS AS YOU GO WITH WET FINGERS.. FILL EACH BALLS WITH PINE NUTS MIXTURE AND CLOSE THE BALL WITH WET FINGERS AND MAKE IT SMOOTH. IT SHOULD LOOK OVAL AND PAT AROUND TO IMPROVE THE LOOK AND MAKE SURE THERE ARE NO HOLES. DEEP FRY EACH BALL UNTIL GOLDEN LOOKING. ABOUT 6 MINUTES. SERVING ABOUT 24 BALLS

Here is how you make KIBBI SHELLS:

Number of Servings: 24Recipe submitted by SparkPeople user MONIQUE36.

The nutritional information for KIBBI SHELLS is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 266.6

• Total Fat: 11.9 g
• Cholesterol: 50.7 mg
• Sodium: 344.1 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 5.5 g
• Protein: 18.6 g