1/2 lb. fine ground lamb meat
2 tbsp. butter
4 cloves garlic, mashed
1 c. kishik
4 c. water
1 tsp. salt

Saute lamb meat in butter with garlic, mashed. Add 1 cup kishik and stir and mix well then add water. Cook on very low heat for 20 minutes. Add the kibbee kebab or balls and salt. Cook for 10 minutes. If the mixture is too thick, add a little milk.

Makes 22 small kibbee kebab or 40 kibbee balls. To make kebab, pinch a piece of meat about the size of a small egg. Hold it in your left hand and with the right index finger shape into hollow egg shape meatballs and then close carefully so as not to collapse hollow shape.