Reviewed: May 9, 2009

my husband is from the middle east & this is one of his favorites. I bbq'd them & was astounded how great they tasted. Will be making these alot!

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5 users found this review helpful

Reviewer:

SQUIRLADY

Cooking Level: Expert

Home Town: Somis, California, USA

Reviewed: Dec. 14, 2008

I am lebanese. I've never heard of putting flour in it and as DRClair said, the outside should be made of meat and cracked wheat.

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5 users found this review helpful

Reviewer:

TOMGIRL

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Reviewed: May 21, 2007

Traditional Kibbee has ground beef in the outside shell as well, so if yours is falling apart, that's because this recipe doesn't have any!

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7 users found this review helpful

Reviewer:

DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

Reviewed: Oct. 13, 2004

I liked this recipe, but I gave it only three stars because 2 tablespoons made the dough WAAAAY too salty. It has to be a typo. Maybe it's supposed to be 2 teaspoons. It was so salty that it was really not edible. But I'd be willing to try it again with less salt because, besides that, it was great. Particularly the meat filling. The spices made it very fragrant and the pine nuts were a flavorful touch. I added a little more allspice, though. And make sure (as the recipe points out) to make the crust as thin as possible. Mine was thick and came out to be the consistency of the crust on a corn dog. And it took more like 12 minutes to deep fry.

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18 users found this review helpful