Kibbeh
Fine bulgur pounded with lean lamb and onion into a paste, shaped around a filling of spiced mince and pine nuts and fried — or baked in a tray, or eaten raw.
What makes it kibbeh
- Fine bulgur and very lean meat, pounded or ground to a smooth paste.
- A filling of fried mince, onion, pine nuts and spice.
- Shaped into thin-walled shells and fried, or pressed into a tray and baked.
Where it comes from
Meat and bulgur pounded together in a stone mortar is one of the region's oldest ways of cooking, and shaping the hollow shells thin and even is a skill a cook is praised for. Lebanon counts kibbeh as a national dish; Aleppo is famous for having dozens of kinds, soured with quince, pomegranate or sumac.
How it varies
- Kibbeh nayyeh
- Raw, with the freshest lamb, olive oil and mint — a Lebanese favourite.
- Kibbeh bil sanieh
- Baked in a tray in two layers, with the filling between.
- Kibbeh safarjaliyeh
- Aleppo's autumn kibbeh, cooked with quince.
Be the first here
Start your own kibbehNo one here has made kibbeh yet. Start it as v1, and every version after is an experiment the next cook can learn from.
