Syrian Passover Recipe: Kibbeh Matza

A Jewish invention of matza stuffed with meat.

Vered Guttman
Vered Guttman
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Rice and meat with nuts, next to fried kibbehCredit: Shoula Sutton and Toune Zagha Sasson
Vered Guttman
Vered Guttman

A recipe from Shoula Sutton, which has been in her family for generations.

Kibbeh Matza

Makes 45 to 47 Kibbeh

6 cups matzo meal
1 cup rice flour
1 tsp. Syrian all spice seasoning
1 tsp. cinnamon
1 ½ tbsp. salt
3 cups water
Corn oil for frying
Meat stuffing (tadbileh) - see recipe below


1. Mix together the matzo meal, rice flour, all spice, cinnamon and salt in a large bowl. Add the water slowly, mixing with your hands to make a dough. Form into golf-sized balls.
2. Place each ball in the palm of one hand, then dip the index finger of your other hand in water and push into the center of the ball. Constantly turn ball of dough pressing your finger and turning until the walls are very thin. Wet your finger as needed.
3. Fill the cavity ¾ full with stuffing and close.
4. Heat the oil in a frying pan over medium-high heat. Use enough oil to cover half the kibbeh (do not deep fry). When the oil is hot fry the kibbeh, constantly turning them during frying until they are golden on all sides.