= 2 c flour and ½ c water
1 Ib. chopped lamb
1 c diced onions
Salt and pepper to taste
2 to 3 T butter or ghee
3 cloves garlic
1 c chopped fresh coriander
1. Make dough and then roll into 2 inch
round shape pieces.
2. Meanwhile fry lamb, chopped onions in
butter or ghee.
3. Place a teaspoon of stuffing on small
pieces, fold in half and then twist bottom to a standing
position. Place on a greased baking tray and bake for about
ten minute in medium oven temperature 350 degrees. Do not
let the dumplings brown (this baking of the dumplings keeps
4. Make yogurt sauce. Add the baked dumplings
and cook for about 30 minutes.
5. Meanwhile, fry in ghee 1 cup of fresh
chopped coriander and 3 mashed cloves of garlic.
6. When ready to serve pour the yogurt
sauce with the dumplings in a deep platter and cover the
sauce with the coriander mixture.
Hint: Some prefer to eat this meal lukewarm.
1 lb. 4 oz. lean meat, pounded or ground fine
12 oz. burghul
5 oz. onions
1/2 tsp. spices
2 bunches green coriander
2 oz. butter (to fry garlic and coriander)
3 tbs. mashed garlic
5 oz. meat, lean and chopped very fine (for stuffing)
1 oz. onions, chopped fine
7 oz. of best quality white flour
4 pts. 7 oz. laban (goat's or cow's laban)
1/2 tbs salt
4 oz. water
A little salt and pepper for the stuffing
First prepare kibbi and make stuffing. Use part of the stuffing
for the oval pieces of kibbi.
Prepare a dough with the flour and water. Roll it out very
thin and cut with a very small cutter (not much wider than
a thimble). Put a little of the stuffing in each piece of
dough, close edges together to form a crescent then fold
this so that the two ends meet and press them together.
These pieces are called "Shishbarak". Arrange
these pieces on a baking sheet and put in moderate oven
until dough is dry. (It can also be left sitting uncovered
exposed to the air and it will dry sufficiently).
Boil the laban (as described at the end). Add to
it the pieces of kibbi and shishbarak. Fry garlic and coriander
in butter and add salt. Add them to laban and other ingredients.
With this dish you may serve plain rice cooked.
Ways to prepare Laban
1- Laban (Yogurt)
Put laban in a thin sack and hang to drain for about 1/2
hour. Pour out of the sack into a pot and boil. Add a heaping
(tbs) of cornstarch which had been melted in a little cold
water. Pour through a strainer into the laban stirring constantly.
This is now ready for whatever dish is to be cooked in.
2- Cow laban
Strain laban through fine strainer and pour into a muslin
sack letting it drain for about one hour. Pour laban into
a pot and add 1 oz. (about 2 level tbs) of corn starch melted
in a little cold water. Stir well. Cook over high heat and
continue to stir until it boils well. It is then ready for
whatever dish to be cooked in laban sauce.