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All kibbeh dishes, those Middle Eastern dumplings made of minced meat filling stuffed in a thin grain shell, have one thing in common: They’re all labor intense. In The Book of Jewish Food: An Odyssey from Samarkand to New York Claudia Roden says she does not believe the art of making kibbeh in all its varieties will survive, because of the long time it takes to roll and stuff and roll again and cook.