kibbeh

Kibbeh is a traditional dish found in Levantine and Iraqi cuisines, centered on bulgur wheat mixed with minced onions and ground meat—typically lamb or beef—seasoned with spices such as allspice, cinnamon, and pepper. The preparation commonly features a dough made from finely processed bulgur and onions, sometimes combined with ground meat, which is shaped into ovals or balls. The dish exists in several regional forms, including raw kibbeh nayyeh and various cooked versions.

Kibbeh nayyeh is eaten raw and typically combines finely ground, lightly seasoned meat with bulgur and onion, forming a thick paste that is served with olive oil, herbs, and sometimes mint or onions. It requires very fresh meat and careful handling due to the raw preparation.

Cooked variants include fried kibbeh, where the dough is formed into torpedo-shaped shells around a meat filling and deep-fried until crisp; and baked kibbeh bil sanieh, a tray-sized version with a crust of kibbeh surrounding a seasoned meat and onion filling, often dotted with pine nuts. Another popular form is kibbeh arayes, in which a meat-filled kibbeh mixture is stuffed between flatbread and grilled. Pine nuts are commonly used in the filling or topping of some versions.

The name kibbeh derives from the Arabic kubba, meaning ball or mound, reflecting the dish’s characteristic shapes. It is frequently served as part of mezze or as a main course for special occasions and family gatherings across the region.