About the dish
Kibbeh is made by pounding fine bulgur with lean minced lamb or beef and onion into a smooth, pliable paste. The best known is fried kibbeh shaped like little torpedoes: a shell of the paste is formed in the palm, filled with fried minced meat, onion, spices and pine nuts, and fried until golden. The same paste is also baked in layers in a tray with the filling in between, and in Lebanon it is even eaten raw, drizzled with olive oil and served with mint and onion. Kibbeh is a fixture of mezze and family meals across the Levant, and in Iraq, as kubba, it has its own varieties, such as the flat kubba of Mosul.
Main ingredients
- fine bulgur
- minced lamb
- onion
- pine nuts
- seven-spice mix
- oil for frying
Lebanon: In Lebanon kibbeh is often called the national dish; it is eaten fried, baked in a tray (kibbeh bil sanieh) and raw as kibbeh nayyeh.
Syria: Aleppo is famous for dozens of kinds of kibbeh, including versions cooked with quince, in yoghurt sauce or with pomegranate.
More: Wikipedia (en)
