Lebanon's national dish: bulgur and lamb shells filled with spiced meat and pine nuts, baked, fried or raw (kibbeh nayyeh).
History
Kibbeh is a Levantine dish from the Middle Ages. In Lebanon, families make it for Sundays and holidays.
Ingredients
- Fine bulgur
- Lamb
- Onion
- Pine nuts
- Allspice
- Cinnamon
- Ghee
How it's made
- Pound lamb with bulgur and spices into a smooth paste
- Make the filling with onion, mince and pine nuts
- Shape a hollow shell and fill
- Fry or bake until browned
- Serve with yoghurt
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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