Kibbeh

Kibbeh (also spelled kibbe, kebbah, kubbeh, kubbah or kubbi) is a traditional dish originating from the Levant region, particularly popular in Lebanon, Syria, Palestine, and Jordan. It is considered one of the national dishes of Lebanon.

Overview

Kibbeh is a type of dumpling made from finely ground meat, usually lamb or beef, mixed with bulgur wheat and spices. The mixture is then shaped into balls or patties and often filled with sautéed meat, onions, and pine nuts. There are many variations of kibbeh, including raw kibbeh (kibbeh nayyeh), baked kibbeh (kibbeh bil sanieh), and fried kibbeh (kibbeh maqliyya).

Preparation

The preparation of kibbeh involves several steps. First, the meat is ground to a fine consistency. The bulgur wheat is then soaked in water until it is soft, after which it is mixed with the ground meat and spices to form a dough-like mixture. This mixture is then shaped into balls or patties, which can be filled with a variety of ingredients, such as sautéed meat, onions, and pine nuts. The kibbeh is then cooked, either by frying, baking, or boiling.

Variations

There are many variations of kibbeh, each with its own unique preparation method and ingredients. Some of the most popular variations include:

• Kibbeh nayyeh: This is a raw version of kibbeh, similar to steak tartare. It is typically served as a starter or appetizer.
• Kibbeh bil sanieh: This is a baked version of kibbeh, often served as a main dish. It is typically layered with meat and bulgur wheat and baked in the oven.
• Kibbeh maqliyya: This is a fried version of kibbeh, often served as a snack or appetizer. It is typically deep-fried until golden brown.

Cultural Significance

Kibbeh is a staple dish in many Middle Eastern countries, particularly in the Levant region. It is often served at festive occasions and family gatherings. In Lebanon, it is considered a national dish and is a popular choice for both home cooking and restaurant dining.