Comments on: Fried Kibbeh

By: admin

admin — Sun, 23 Aug 2009 10:55:57 +0000

thanks for everyone’s input, Paula Wolfert also has a recipe for kubba using boiled potatoes which is supposed to come out crunchier. Yogurt is usually added to the filling not the shell. The shell dough is often put into a food processor or foodmill to create a smoother paste. However one makes kibbeh they are always delicious.

By: Mediterranean Turkish Cook

Mediterranean Turkish Cook — Sat, 08 Aug 2009 14:31:09 +0000

This is my favorite food which in Turkey we call “Icli Kofte”. I learned making it in the past couple of years, although it still does not come out like my mother’s. In Turkey, for the shell they either put boiled potatoes or meat to hold it up together. Yogurt in the shell sounds interesting. Any variation of this dish tastes wonderful! Thanks for sharing.

By: Gina

Gina — Mon, 15 Jun 2009 18:27:02 +0000

Wow… Anyone who makes kibbeh that doesn’t fall apart has to be congratulated. I also think it’s a must to have the meat in the shell. Especially when boiled instead of fried all the othet types come apart. In my hometown women put the filling in the freezer for 30 minutes. This seems to help when stuffing and shaping.
Again, thank you for sharing this amazing recipe…

By: Grace @ Sandier Pastures

Grace @ Sandier Pastures — Mon, 15 Jun 2009 13:48:07 +0000

I first tasted this during a trip to the desert for desert safari. I instantly loved it! Never had the urge to make them myself though as I thought they were difficult but with this recipe? I want to give it a try!

By: Carol, Simply...Gluten-free

Carol, Simply...Gluten-free — Sun, 14 Jun 2009 20:29:02 +0000

Your website is so nice! I wouldlove it if you could participate in a blog event I am hosting this month. You do not have to be a gluten-free food blogger but the submissions do need to be gluten-free. Here’s the info http://simplygluten-free.blogspot.com/2009/05/go-ahead-honey-its-gluten-free-june.html