Kibbeh is a traditional Lebanese dish made from spiced ground meat and bulgur wheat, often shaped into croquettes and filled with pine nuts. It is a beloved staple in Lebanese cuisine, known for its rich flavors and satisfying texture.

The history of kibbeh dates back to ancient times, with its origins rooted in the Levant region. It has been a popular dish for centuries, enjoyed by generations of families during special occasions and gatherings.

To make kibbeh, start by soaking bulgur wheat in water until it becomes tender. While the bulgur is soaking, prepare the meat mixture by combining ground lamb with finely chopped onions and a blend of Middle Eastern spices. Once the bulgur is ready, mix it with the spiced meat until well combined.

Next, take small portions of the mixture and shape them into football-shaped croquettes. Make a small indentation in each croquette and fill it with a few pine nuts. Seal the croquettes and set them aside.

Heat oil in a deep fryer or a large pot to the appropriate temperature. Fry the kibbeh croquettes in batches until they are golden brown and crispy on the outside. Remove them from the oil and drain on paper towels to remove any excess oil.

Kibbeh can be customized in various ways. Some people like to add different spices or herbs to the meat mixture for added flavor. You can also experiment with different fillings, such as ground beef or even vegetarian options like mushrooms or lentils.

In Lebanon, kibbeh is often served as part of a mezze spread, alongside dishes like hummus, tabbouleh, and fattoush. It can also be enjoyed on its own as a main course, accompanied by a side of yogurt or a fresh salad.

Kibbeh is not only delicious but also nutritious. The combination of meat and bulgur provides a good source of protein and fiber. However, it is important to enjoy kibbeh in moderation, as the deep-frying process can add extra calories and fat. For a lighter version, you can bake the kibbeh croquettes instead of frying them.