West Virginia Centennial Cook Book, Supplement · 1964
Kibbie
From Mrs. S. A. Ammar, of Logan, West Virginia.
- CourseMain Dishes
- Ingredients11
- Steps7
Ingredients Tick as you go
Filling
Also needed
Method
Tap a step to mark it done.
Step 1: Wash cracked wheat and set aside.
Step 2: Put the lamb or beef and the onion through a meat grinder.
Step 3: Season with salt, pepper and a dash of cinnamon; mix well.
Step 4: Add the cracked wheat, mix thoroughly and put through the grinder again.
Step 5: For the filling, brown the finely chopped meat in butter with the onion, salt, pepper and pine nuts.
Step 6: Shape small portions of the wheat mixture, open a hollow with one finger, fill with the filling and close both ends.
Step 7: Fry in hot oil until brown.
What we changed or couldn’t read (4)
- Meat reads "12 Lbs."; 1½ lbs. is a best guess.
- Portion size reads "about the size of an elf" — probably "egg".
- Kibbie (kibbeh) is a Lebanese dish; Logan County had a sizeable Lebanese community.
- In the source the filling recipe follows the shaping step; it is moved here so the filling is ready before shaping.