Lebanon
Photo: Bazel, CC BY-SA 3.0, croppedKibbeh
كبة
/ˈkɪbbe/KIB-beh
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- Taste
- Savory
- Made with
- LambWheat & flour
History
Kibbeh is lean meat, usually lamb, pounded in a stone mortar with fine bulgur and onion into a smooth paste. Lebanon and Syria both call it a national dish. It can be eaten raw, as kibbeh nayyeh with olive oil and mint; baked in a tray in layers with a filling of fried minced meat, onion and pine nuts; or shaped into torpedoes and deep-fried. Pounding the meat was traditionally a woman's skill, and the rhythmic sound of the mortar was part of village life. Aleppo alone claims more than a dozen kinds, and Lebanese families keep their own recipes.
Sources
