Kibbeh

If you like meatballs or croquettes, you'll probably enjoy kibbeh, Lebanon's national dish. It's a cross between a meatball and a croquette, made with spiced ground meat, onions, pine nuts, and bulgur wheat. The name kibbeh is derived from the Arabic word kubbah, which means "ball."

Kibbeh comes in a variety of flavors and recipes, but it's typically made by pounding bulgur wheat with meat – usually lamb or beef – into a fine paste. Before being deep-fried or baked, the mixture is formed into football-shaped orbs with toasted pine nuts and spices such as ground cinnamon and allspice. They're usually served as part of a mezze platter or as a side dish, with a tahini-based sauce.

Kibbeh is an important dish in Lebanese cuisine, and many women learn how to make it at a young age. Football-shaped kibbeh are the most well-known, but they can also be formed into balls or patties. Some are even eaten raw (kibbeh nayyeh), similar to steak tartare, or blended into soups.

Kibbeh is a Levantine dish that has gained popularity in Latin America and parts of North America. Kibbeh has made its way into the cuisines of countries such as Brazil, Colombia, and the Dominican Republic thanks to Middle Eastern immigrants.