Grilled, fried or raw – this meat-lover’s delight is delicious and versatile Kibbeh are one of the most popular dishes in Middle Eastern cuisine, big on meat and as versatile as they come. Stefan ...

It is important to use a good-quality burghal when making kibbeh. Use an unbleached fine grain and soak it in cold water until it is fully reconstituted so it won’t absorb the lamb juices and dry out ...

Barbara Massaad's cookbook, Forever Beirut, shares a recipe for meatballs in yoghurt sauce that is served in Lebanon on New Year's Day. To start the year with a clean slate in Lebanon, the hearty dish ...

Whichever Lebanese cook first dreamed up kibbeh is a genius. These are so yumtious for any occasion – supper, parties and portable too for the office lunch. In their homeland, kibbeh come in various ...

Today we’re making Kibbeh, a beloved Middle Eastern dish made with ground lamb, bulgur wheat, and aromatic spices. Shaped into small croquette-like balls, these crispy-on-the-outside, ...

Kibbeh meqliyeh is a delicious little Middle Eastern croquette, made from a bulgur and meat shell that's filled with minced meat and nuts. It's a dish especially associated with Aleppo, Syria's ...

A decade ago, Syria had just begun to grab the interest of food lovers, with food tours becoming a new feature of the country's tourism industry. What excited many visitors was the diversity of ...

Growing up, I never knew I was eating raw meat. Or maybe it was just that I didn't think "raw" was something worth noting. I simply knew that kibbeh nayeh was incredibly good. And so I was stunned by ...