A crispy, crunchy meat filled fried treat from the Levant.
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"We're citizens of the world, after all. We don't need a visa to go everywhere." - Amin Maalouf
Lebanese kibbeh, a cherished dish in Lebanese cuisine, boasts a rich history and cultural significance. Among its various forms, the most iconic version is "kibbeh nayyeh" (raw kibbeh) and "kibbeh bi-saniyeh" (cooked kibbeh). In kibbeh nayyeh, finely ground lean meat, typically lamb or beef, is blended with bulgur wheat, minced onions, and a mix of spices like allspice and cumin.
This mixture is often shaped into an oval or round form and served with accompaniments like olive oil, mint leaves, and flatbread. On the other hand, kibbeh bi-saniyeh is the cooked version, where the meat and bulgur mixture is layered in a baking dish, often with a seasoned ground meat, onion, and pine nut filling, and then baked or fried until the exterior turns golden brown.
The origins of kibbeh trace back to ancient times, possibly dating as far back as the Middle Ages in the Levant region, which encompasses present-day Lebanon. Originally, it was prepared using a mortar and pestle to achieve a fine and smooth texture, but modern kitchen equipment like meat grinders and food processors are now commonly used. Kibbeh is deeply entrenched in Lebanese culture and is closely associated with festive occasions, family gatherings, and celebrations. It stands as a testament to the culinary expertise and traditions of Lebanese cuisine.
Regional variations of kibbeh exist, with different cities and towns imparting their unique twist to the dish. For instance, Tripoli, a city in northern Lebanon, is renowned for its distinctive version of kibbeh. These regional variations may include additional ingredients like yogurt, resulting in subtly different flavors.
Today, Lebanese kibbeh remains a beloved and integral part of Lebanese cuisine, enjoyed by both locals and international food enthusiasts. While kibbeh nayyeh and kibbeh bi-saniyeh are the most well-known varieties, there are other forms of kibbeh, such as kibbeh balls and kibbeh patties, which can be fried or baked. Lebanese restaurants worldwide frequently feature kibbeh on their menus, and it remains a popular homemade dish.
Lebanese kibbeh is not merely a delicious culinary tradition but also symbolizes Lebanese culture and hospitality. Evolving over centuries, it continues to be a cherished representation of the rich history and heritage of the region.
Lebanese Kibbeh Recipe
Prep time 1.5 hours | Cook time 20 mins | Serves 6
Ingredients:
For the Kibbeh Shell:
2 cups fine bulgur wheat
1 pound lean ground lamb or beef
1 large onion, finely minced
2 tablespoons olive oil
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
Salt and pepper to taste
For the Kibbeh Filling:
1/2 pound ground lamb or beef
1/2 cup finely minced onion
2 tablespoons toasted pine nuts
1/2 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon ground allspice
Salt and pepper to taste
For the Topping:
Olive oil for brushing
Instructions:
1. Preparing the Bulgur Wheat:
Rinse the bulgur wheat under cold running water until the water runs clear.
Soak the bulgur wheat in cold water for about 20-30 minutes or until it becomes soft.
Drain the soaked bulgur and squeeze out any excess water using a clean kitchen towel or cheesecloth.
2. Preparing the Kibbeh Shell:
In a large mixing bowl, combine the soaked bulgur wheat, minced meat, minced onion, olive oil, ground allspice, ground cinnamon, ground cumin, salt, and pepper.
Knead the mixture thoroughly with your hands until it becomes a smooth and well-incorporated dough-like consistency. This might take a few minutes.
Put in the refrigerator to firm up.
3. Preparing the Kibbeh Filling:
In a separate pan, heat a little olive oil over medium heat.
Add the finely minced onion and sauté until it becomes translucent.
Add the ground meat, pine nuts (if using), and the rest of the spices.
Cook the mixture, breaking it apart with a spoon, until it's browned and fully cooked. Remove from heat. and set aside
4. Assembling the Kibbeh:
Make a ball out of the kibbeh dough and roll into a palm sized disc. Don't roll it out too thin.
Spread the cooked kibbeh filling evenly over your bulgar disc.
Work the dough around the filling, closing it at the top. The kibbeh should look a bit like an American football, with pointed ends and a round middle.
5. Frying the Kibbeh:
Heat oil to frying temperature and drop in your kibbeh, four at a time.
Rotate in the oil and fry untill deeply golden brown, maybe 4-5 minutes.
Transfer to plate with paper towels to drain excess oil.
6. Serving the Kibbeh:
Serve the kibbeh warm with fresh salad, hummus and labneh.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
Middle East
Bahraini Harees - A humble mash of chicken and wheat
Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup
Israeli Tahina - A delightful sesame sauce for any use.
Jewish Cholent - A hearty, beefy overnight stew.
Jordanian Kanafe - A show-stopping crispy cheese cake.
Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.
Palestinian Maqluba - A towering one pot spiced rice and meat dish.
Syrian Hummus - A classic take on a perfect starter.
Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.
North Africa
Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions
Egyptian Basboosa - A sweet semolina cake with simple syrup.
Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.
Libyan Bazin - A hearty stew served with mashed wheat.
Moroccan Couscous - A true North African classic featuring lamb and raisins.
Tunisian Ojja - A spicy and tomato-y egg dish.
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