Fill a measuring cup with cold water and add some ice.
Prepare a backing sheet and line it with parchment paper and set next to you.
Lightly dip your hands int he cold water and take about 3 Tablespoons of the shell mixture then roll into a ball the size of a golf ball.
Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball.
Gently roll the ball into your left hand while pressing your index finger in a circular motion.
Keep doing this until the hole is bigger make sure not to press too hard on the walls of the kibbeh so it will not break or tear. (Note 5).
Now take about 3/4 teaspoon of the filling and fill the hole of the kibbeh, do not overstuff.
Close the end of the kibbeh by pinching the end together, make sure to dip your fingers in the iced water every now and then. (Note 6)
Place the kibbeh on the baking sheet and continue until the whole batch is done.
Cover and refrigerate or freeze until firm (Note 7).