kebote

Kebote, also known as a "kebbe" or "kibbeh," is a Middle Eastern dish made of bulgur wheat, minced onions, and finely ground lean beef, lamb, or mutton. The mixture is seasoned with spices like cinnamon, nutmeg, cloves, and sometimes allspice. It is typically formed into a torpedo or oval shape and can be baked, fried, or eaten raw.

There are many regional variations of kebote. The most common baked version is often stuffed with sautéed ground meat, pine nuts, and spices. Fried kebote is usually smaller and served as an appetizer or part of a mezze platter. Raw kebote, known as "kibbeh nayyeh," is a delicacy prepared with very fresh, high-quality meat and is often served with olive oil, mint, and onions.

The origin of kebote is believed to be ancient, with its roots tracing back to the Levant region, encompassing modern-day Lebanon, Syria, Jordan, and Palestine. It is a staple in the cuisine of these countries and has spread to communities with Middle Eastern populations worldwide. The preparation of kebote is often a communal activity, passed down through generations. The dish's versatility allows for numerous adaptations to suit different tastes and occasions.