Kibbe Recipe by Zaatar and Zaytoun Lebanese Food Blog

Making great kibbeh is an art form, and can take a lot of practise to get just right. You have to make sure the kibbeh is crunchy but not too dry. The casing has to be thin but still substantial enough to balance the filling. The filling should complement the casing without overwhelming it. When you bite a kibbeh it should be savoury and moderately spiced, never too spicy or bland.So many things to consider but not impossible to perfect. The finished kibbeh shouldn't be too big or too small. It should fit into the palm of your hand and you should be able to finish it in a few bites. The perfect kibbeh will leave you wanting more and more till you can't count how many you've had.Jump to:Types of kibbehThe fillingThe spicesThe meatHow to shape kibbehTop tips???? RecipeTypes of kibbehThe Lebanese are kibbeh experts which is why it's the national dish. Essentially kibbeh is a bulgur wheat and meat based dish mixed with lots of different things and prepared in various ways.This recipe is for i...