World Cuisines

Kibbeh

Lebanon

The Levant's national treasure: a shell of fine bulgur and meat around a spiced meat-and-pine-nut heart — raw, baked, fried or in yogurt, each form a craft.

What it is

The Levant's national treasure: a shell of fine bulgur and meat around a spiced meat-and-pine-nut heart — raw, baked, fried or in yogurt, each form a craft. Ingredients: fine bulgur, lean lamb or beef, onion, allspice, cinnamon, cumin, mint, basil; filling: minced meat, onion, pine nuts, spices, tahini (for some baked versions). Recipe: 1) Soak bulgur; knead with finely ground lean meat, onion and spices into a silky paste. 2) For torpedo kibbeh, hollow shells by hand around a spoon of filling; seal. 3) Fry until mahogany, or bake in trays scored in diamonds, or poach in yogurt (kibbeh labaniyeh). 4) Kibbeh nayyeh is served raw, drizzled with olive oil. Serve: with mint, onion and salads at weddings and Sunday lunches. Flavor: warm-spiced, meaty, with the bulgur's nutty chew. History: kibbeh's pounding-stone craft (the jorn and mdaqa) goes back centuries in Lebanon and Syria; villages still judge cooks by their kibbeh. See also: Tabbouleh, Manakish.

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