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Epicurious

Kibbeh Makli Mahshieh

These are the most prestigious and popular kibbeh. The preparation requires skill and application. The art lies in making the outer shells as long (at least that is what we thought in Egypt, for I know now that the Lebanese prefer a small, oval, stocky shape) and as thin as possible. The crisp, light, tasty shells should crack to divulge a juicy, aromatic meat filling. Serve hot or cold with tahina cream salad (page 67), baba ghanouj (page 65), and other salads.

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