Kibbeh

Kibbeh, also spelled kubbeh or kebbeh, is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground meat (usually lamb or beef), mixed with spices. It's a cornerstone of Middle Eastern cuisine and comes in various forms, including balls, patties, or baked casseroles. Preparation methods vary significantly, involving frying, baking, grilling, or serving raw (kibbeh nayyeh). The texture can range from a smooth paste to a coarser, grainier mixture, depending on the ingredients and preparation. Kibbeh's complex flavor profile arises from the interplay of aromatic spices like cumin, cinnamon, and allspice, alongside the earthy notes of bulgur and the savory richness of the meat.

Kibbeh meaning with examples

• In Lebanon, the aroma of kibbeh sizzling on the grill fills the air during festive occasions. Families often gather to shape kibbeh balls, a time-honored tradition. The crispy exterior and flavorful interior of the fried kibbeh are highly sought-after. Whether served with yogurt sauce or eaten on its own, kibbeh is a beloved culinary staple.
• The Syrian restaurant boasted a wide variety of kibbeh dishes. I tried the baked kibbeh, and it was incredibly savory. The use of fresh mint and pine nuts elevated the flavor. I learned the recipe is often passed down through generations. I savored the unique taste.
• The chef in our favorite restaurant showed me how to prepare kibbeh nayyeh (raw kibbeh). He explained how essential freshness of the ingredients were. We combined the meat, bulgur, onions, and spices. The chef served it with olive oil and pita bread, a delicious and unique experience.
• My grandmother always made the best kibbeh. Her secret was a blend of exotic spices. The filling was a mix of ground lamb, walnuts, and pomegranate seeds. The texture was perfect, and the crust was crispy. It was always a family favorite, and I am continuing her tradition.