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Kibbee: 2 cups burghul wheat, medium 1 medium potato, mashed 1/2 cup flour Salt and pepper to taste Rinse wheat and soak for 20 minutes. Squeeze out water thoroughly. Add potato, flour, salt and pepper. Knead well, adding just enough potato water to hold mixture together. Moisten hands with water and make patties 1/4 inch thick. Place 1 tablespoon filling on one and top with another, sealing edges. Continue with patties until mixture is used. Fry in oil or rendered butter. Filling Variations: 1. English walnuts broken into large pieces mixed with awarma and labanee. 2. Sauté chopped onion in a little oil. Remove from heat and add 1/2 can drained hommus. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |